Dessert · European · Austrian ·

Decadent Austrian Sacher Torte

Name: Decadent Austrian Sacher Torte
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 10 servings
Cuisine: Dessert
Ingredients: 6 large eggs, separated; 150g dark chocolate, melted; 125g unsalted butter, softened; 150g granulated sugar; 140g all-purpose flour, sifted; 1 tsp vanilla extract; 200g apricot jam; 2 tbsp dark rum, optional; 150g dark chocolate, chopped; 120ml heavy cream; 1 tbsp light corn syrup; Whipped cream, for serving; Dark chocolate curls or shavings

Enjoy the rich layers of this traditional Austrian chocolate cake, complemented by luscious apricot jam and a glossy chocolate glaze.

4.3(129 reviews)

·By Ethan Brooks·July 30, 2025

Decadent Austrian Sacher Torte — Dessert served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Advanced

Serves

Ingredients

Servings

For the Cake Batter

For the Apricot Filling

For the Chocolate Glaze

For the Garnish

Nutrition

Per serving

Calories: 592 kcal
Protein: 7.4 g
Carbs: 57.7 g
Fat: 30.8 g
Fiber: 4 g

Whole recipe

Total

Calories: 5915 kcal
Protein: 74 g
Carbs: 577 g
Fat: 308 g
Fiber: 40 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
6 large eggs separated	430	36	2	28	0
150g dark chocolate melted	815	9	74	56	15
125g unsalted butter softened	895	1	1	102	0
150g granulated sugar	580	0	150	0	0
140g all-purpose flour sifted	510	13	107	1	4
1 tsp vanilla extract	12	0	1	0	0
200g apricot jam	520	1	130	0	4
2 tbsp dark rum optional	105	0	0	0	0
150g dark chocolate chopped	815	9	74	56	15
120ml heavy cream	410	3	3	44	0
1 tbsp light corn syrup	62	0	16	0	0
Whipped cream for serving	154	1	9	14	0
Dark chocolate curls or shavings	107	1	10	7	2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Cake Batter

1
Preheat the oven
Preheat the oven to 180°C (350°F).
2
Prepare the pan
Grease and line a 9-inch round cake pan.
3
Cream butter and sugar
In a large bowl, cream the butter and half the sugar until light and fluffy. Mix in the melted chocolate and vanilla extract.

Beat Egg Whites

1
Whisk egg whites
In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining sugar, continuing to beat until stiff peaks form.
2
Fold batter
Gently fold the beaten egg whites into the chocolate mixture, alternately with the sifted flour, ensuring a light, airy batter.
Tip: Avoid overmixing the batter to maintain its airy texture. Pro Tip: Use a metal spoon for folding to preserve the batter's lightness.

How to Make Decadent Austrian Sacher Torte

Total time: 3 h 20 min · Yields 10 servings

1
Bake the Cake
Pour batter into the prepared cake pan, smooth the surface, and bake for 40-45 minutes at 180°C (350°F).
2
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
3
Fill the Cake
Slice the cooled cake horizontally and spread the apricot jam (mixed with rum if using) evenly between the layers.
4
Prepare the Glaze
Heat the heavy cream and corn syrup over medium heat until simmering, remove from heat, add chopped dark chocolate, and stir until smooth and glossy.