October 7, 2014

Here we go – the cake Austria is most famous for. To make this clear up front – this is not the recipe for the Vienna ‘Sachertorte’ – that secret is well guarded and not known to the ordinary folk. What I like to bake is cake’-Sacher’-style (Torte nach Sacher Art) so to say.

There are actually rules to be even called like that!!! If you want to make a reference to ‘Sacher’ in your recipe title your batter has to contain flour, butter, eggs, sugar and at least 15% chocolate (which has to contain at least 35% cocoa solids). Further you may only use apricot jam and coat it with a cocoa-sugar glaze (not a cocoa-fat glaze). Crazy!

Just a few facts I want to share with you about the original Sacher Torte – just because the numbers are just nuts.

The Sacher Torte was created by Franz Sacher (no surprise there) and perfected by his son during the K&K monarchy in Vienna. Most of you will know the famous Hotel Sacher in Vienna and that they ship their cake pretty much everywhere – but here comes the crazy part:

Sacher produces about 360.000 cakes a year! Meaning – 1.2 million eggs – 80 tons sugar – 70 tons chocolate – 37 tons apricot jam – 25 tons butter – 30 tons flour! There is a poor guy opening up 7.500 eggs a day – talking about crapy jobs!!! Two thirds of these are shipped worldwide – meaning that 120.000 cakes are eaten right in the hotel each year!

I’m running out of exclamation marks – but this is just hillarious!



  • 180g butter [room temperature]
  • 6 eggs
  • 150g sugar
  • 180g flour
  • pinch salt
  • 180g chocolate
  • 150g powdered sugar
  • 1 package vanilla sugar
  • 200g apricot jam
  • 200g sugar
  • 150g chocolate


_ melt chocolate in a water bath

_ butter and grease a spring form

_ preheat oven to 190°C

_ beat egg whites with sugar until stiff

_ beat butter until fluffy

_ add first melted chocolate

_ then powdered sugar, vanilla sugar and salt

_ beat until creamy

_ add one egg yolk at the time

_ finally add flour and stiff egg whites carefully to the batter

_ spoon into the baking form

_ reduce heat to 170°C and bake for about 60 minutes [until inserted skewer comes out clean]

_ let cool to room temperature before taking out of the form

_ heat apricot jam

_ coat cake with jam on top and all around [let dry up for about 2 hours]


[you can also cut it once horizontally and add a layer of apricot jam if you like it more fruity – if so – place two pins with big heads in the cake before cutting – this will help you to place the two pieces back together correctly – don’t forget to take out the pins afterwards :)]


_ heat chocolate for the glaze in a water bath

_ stir sugar with 3 tablespoons boiling water until dissolved

_ mix chocolate and sugar water well

_ let chocolate cool down a little [chocolate should be the same temperature as your lips]

_ coat cake with a thick layer of chocolate glaze

_ put in a cool place for the glaze to firm up

[originally this layer covers the whole cake – preserving it for months]



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