Sachertorte Recipe

Sachertorte Recipe

A rich cake, ideal to serve as a treat for anyone who is a self-confessed chocoholic.

Ingredients : Makes one 23cm round cake

115 g

90 g

50 g


1.5 ml

65 g


For the topping

75 ml

250 ml

15 ml

175 g

75 g

Plain chocolate

Unsalted butter, at room temperature


Eggs, separated, plus 1 egg white


Plain flour, sifted



Apricot jam


Unsalted butter

Plain chocolate


Ready-made chocolate decorating icing

Method :
  • Preheat the oven to 160oC/325oF/Gas 3. Line and grease a 23cm cake tin.
  • Melt the chocolate in the top of a double boiler and set aside.
  • Cream the butter and sugar until light and fluffy. Stir in the chocolate, then beat in the egg yolks, one at a time.
  • Beat the egg whites with the salt until stiff. Fold a dollop of whites into the chocolate mixture to lighten it. Fold in the remaining whites in three batches, alternating with the sifted flour. Pour into the tin and bake until a skewer comes out clean, about 45 minutes. Turn out on to a wire rack.
  • Meanwhile, melt the jam with 15 ml of the water, then strain for a smooth consistency. For the frosting, melt the butter and chocolate in the top of a double boiler. In a heavy saucepan, dissolve the sugar in the remaining water, then boil until it reaches 107oC/225oF (thread stage) on a sugar thermometer.
  • Plunge the base of the pan into cold water for 1 minute. Stir into the chocolate. Cool for a few minutes.
  • Brush the warm jam over the cake. Pour over the frosting and spread over the top and sides. Leave to set overnight. Decorate with chocolate icing.

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