Austrian sacher torte

Austrian sacher torte

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Austrian sacher torte

Austrian sacher torte is the royalty cake among all chocolate cakes. This cake is famous because of the fine structure with dark rum and apricot sauce. The finishing touch of this cake is chocolate ganache. The origin of this chocolate cake is from Austria. Franz Sacher created this cake when a country official requested for an elegant cake. The cake should contain the finest chocolate! Now a days Hotel sacher in Vienna bakes about 800 sacher tortes a day and ships them worldwide!

Their sacher torte comes in a wooden box and their prices starting from 27 to 52 euro per sacher cake. That’s alot of money! The original sacher torte recipe is a mixture of 3 good quality of chocolates. The original recipe will be a secret forever! Cookies and Dough Emporium will reveal our own recipe with 2 good quality of chocolates. For this recipe we use Barry Callebaut chocolates which is the best in the world!

Austrian sacher torte ingredients cake, chocolate cake batter, mix butter with melted chocolate

sacher torte ingredients.


Good quality ingredients

For Austrian sacher torte recipe you need good quality ingredients. I recomment to use free range or organic fresh eggs and better quality of chocolates. For all our chocolate recipes, we are using Barry Callebaut chocolates. This is the brand with top quality of chocolates and is very creamy too! When you can’t find them, please check which brand has good quality of chocolates. For our Austrian sacher torte recipe, we are using a blend of dark chocolate and milk chocolates.

We use for our sacher torte selfrise flour which is GMO free. Before use we do sift our flour twice and when it is time to fold, this is the quickest way without having lumps. Before we start making a Sacher torte, we measure and weigh all ingredients first. Then we start mixing our butter with sugar and vanilla extract until creamy! We melt our chocolate callets as well and the liquid chocolates goes into the creamy butter.

Austrian Sacher torte smooth cake batter

Sacher torte cake batter


Preparing sacher torte

This chocolate cake needs egg white and yolk. Both mixed on high speed! When you start mixing egg white, use 2 pinches of coarse salt and mix this on high speed until foamy! Make sure your mixer and stainless steel tools are fat free and clean. Beating egg white with fat equipment can ruin your cake! The beaten egg white foam is the last part to use in this recipe before baking. When butter, sugar, vanilla extract and yolks are creamy, this is the moment to stop using your mixer!

The last part is to fold self rise flour and egg white with a wooden spoon. Fold this into the butter/sugar and egg yolk part. Do this with care and fold slowly! When you fold fast, this will harm the structure of your cake! A tbsp of Bacardi dark rum, will give this chocolate cake the finishing touch! When your cake batter is smooth, this is time to bake sacher torte in the oven!


Austrian Sacher torte chocolate cake cut in half with apricot sauce

Baked sacher torte chocolate cake


When your cake comes out of the oven, let it cool off until room temperature! Then you can cut your cake in half and brush both sides with apricot sauce. There is still apricot sauce left and with the left over apricot sauce, you can brush on top and around the cake. The final part of Austrian sacher torte is chocolate ganache. Prepare chocolate ganache and use the ganache 10 minutes after preparing. Sacher torte needs a thick layer of chocolate ganache on top and around the cake. The apricot sauce will stick to the chocolate ganache.


Austrian sacher torte cake piece

Austrian sacher torte with chocolate ganache


Finishing touch!

When your sacher torte comes out of the oven, you need to let it cool off until room temperature. In the meantime you can prepare apricot sauce and ganache. When sacher torte is on room temperature, cut the torte in half and brush both sides with warm apricot sauce. Then you can put both sides back on top of each other. (with the apricot sauce parts sticked to each other). When you brush the top of the cake and around the cake, the last part will be ganache. After and hour and a half your Austrian sacher torte is ready to serve!




For more delicious baking recipes and inspirations, please check our Pinterest and Google plus account. When you have a question about this recipe, please use our comments box below. Enjoy baking Austrian sacher torte.




Serves 8

Austrian sacher torte

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

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  • Ingredients Sacher torte batter
  • 75 grams milk chocolate chips
  • 75 grams dark chocolate chips
  • 125 grams butter (room temperature)
  • 150 grams packed white sugar
  • 125 grams self rise flour
  • 2 pinches of coarse salt
  • 4 tbsp apricot jam
  • 3 table warm water
  • 2 tsp vanilla extract
  • 1 tbsp of Dark Rum
  • Ganache
  • 200 ml heavy cream 35% fat
  • 150 grams powdered (confectioner) sugar
  • 20 grams dark chocolate chips
  • 30 grams milk chocolate chips
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  1. Mix on high speed 5 egg whites with 2 pinches of coarse salt until foamy.
  2. Melt 75 grams dark and 75 grams milk chocolates au bain marie or in the micro wave.
  3. Mix 125 grams butter with 150 grams white packed sugar and 2 tsp vanilla extract until creamy!
  4. Add 1 egg yolk to the creamy butter mix until incorporated. Do the same with the other 4 egg yolks.
  5. Add liquid chocolate to the butter and egg yolk mix until incorporated.
  6. Stop using your mixer and use a big wooden utensil spoon and fold 1 spoon of foamy egg white and 1 spoon of self rise flour until incorporated. Repeat this until you have no more egg white and self rise flour left and add 1 tbsp of dark rum. Your Sacher torte batter is ready!
  7. Pre heat your oven on 320F/160F and brush a spring form baking pan at the bottom and ring. Cover the bottom and ring with parchment paper.
  8. Fill your spring form baking pan with Sacher torte batter and bake this torte in 50 minutes.
  9. Cool off your Sacher torte until room temperature and cut the torte horizontally in half.
  10. Pre heat on the stove 4 tbsp of apricot jam with 3 tbsp of water. Whisk until you have apricot sauce. Brush both chocolate cake parts with apricot sauce and staple both cake parts with the apricot sauce side to each other.
  11. Flip your chocolate cake, The bottom of the cake becomes toe top of the Sacher torte. Brush the top and around outside of the cake with apricot jam.
  12. Prepare Chocolate ganache: Pre heat heavy cream (35% fat) with 150 grams of powdered sugar and take it off the stove! Mix 20 grams dark chocolate and 30 grams of milk chocolate chips until incorporated. Let it cool off for 10 minutes and cover the top and sides with chocolate ganache.
  13. Let the Sacher torte with ganache cool off for about 1 hour and 30 minutes. Ganache is more solid now and ready to eat.


*Use better quality of chocolates like Barry Callebaut or Ghiradelli brand. ** Use for this recipe Dark rum. ***Mix egg white with fate free equipment. ****Use apricot jam instead of preserves! Brush this very thick inside the cake.
Austrian sacher torte recipe



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