Austrian Dessert

Sachertorte

Dense chocolate cake layered with apricot jam and covered in a smooth dark glaze.

Jump to recipe More Austrian food
35 minsPrep time
55 minsCook time
Serves 4Servings
HardDifficulty
Sachertorte
About this dish

Sachertorte: the story on the plate

Sachertorte was created in Vienna in 1832 by Franz Sacher and later became the subject of a famous legal dispute between Hotel Sacher and Demel over naming and style. Its identity comes from restrained chocolate sponge, a thin apricot layer and a glossy glaze rather than a soft cream cake. Unsweetened whipped cream balances the density. It is an icon of Viennese coffeehouse culture and culinary tourism, served with ceremony and strong coffee.

Historical background

Sachertorte was created in Vienna in 1832 by Franz Sacher and later became the subject of a famous legal dispute between Hotel Sacher and Demel over naming and style.

Why it is famous

Its identity comes from restrained chocolate sponge, a thin apricot layer and a glossy glaze rather than a soft cream cake. Unsweetened whipped cream balances the density.

Cultural significance

It is an icon of Viennese coffeehouse culture and culinary tourism, served with ceremony and strong coffee.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

490Calories
7gProtein
58gCarbs
26gFat
Ingredients

What you need

  • 100 dark chocolate, Measured for a four-serving recipe., prepared as described
  • 200 butter, Measured for a four-serving recipe., weighed accurately
  • 4 eggs, Measured for a four-serving recipe., at room temperature
  • 300 flour, Measured for a four-serving recipe., weighed accurately
  • 120 sugar, Measured for a four-serving recipe.
  • 120 apricot jam, Measured for a four-serving recipe.
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Set up and weigh everything: Read the full method before heating anything. Weigh every ingredient for Sachertorte. Put raw meat or seafood on a separate board. Peel onions and cut them into uniform 5 mm dice; mince garlic to roughly 2 mm; cut firm vegetables into equal 2 cm pieces so they cook at the same rate. Pat meat, fish or wet vegetables dry with kitchen paper before seasoning.
  2. 2. Prepare the tin and preheat: Set the oven to 180°C conventional / 160°C fan / gas 4 unless the dish is chilled or fried. Grease the tin or baking dish lightly, line the base where appropriate, and allow dairy and eggs to lose their refrigerator chill for 20 minutes. For fried desserts, instead heat 4 cm of neutral oil gradually to 175°C.
  3. 3. Build the mixture: Combine the dry ingredients for Sachertorte in one bowl and the wet ingredients in another. Whisk eggs and sugar for 2–3 minutes where used, until slightly thickened. Fold, rather than beat, once flour is added; stop as soon as no dry streaks remain. Cut fruit into even 1.5–2 cm pieces and coat it lightly in flour if it needs to stay suspended.
  4. 4. Cook with controlled heat: Transfer the mixture to the prepared vessel, level the surface and cook Sachertorte on the centre shelf. Bake for 25–40 minutes depending on depth, rotating once after two-thirds of the time only if the oven browns unevenly. For a pan-fried dessert, cook in small batches for 2–3 minutes per side at 175°C.
  5. 5. Cool, portion and finish: Rest Sachertorte in its tin for 10 minutes, then move it to a rack unless it is meant to remain in its dish. Cool custard or cream-based elements rapidly, cover and refrigerate below 5°C. Add icing sugar, syrup, cream or fruit only after the correct cooling stage so it does not melt or soak in.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy fresh produce, correctly stored dairy and carefully sourced meat or seafood; check dates on specialist products.

Ingredient quality

Use the best version of the defining ingredient you can reasonably afford and avoid pre-ground spices that have lost their aroma.

Common mistakes

For Sachertorte, the main mistakes are losing control of the balance between dark chocolate, butter, eggs, flour; rushing the "Set up and weigh everything" stage before the flavour or texture has properly developed; and pushing sweetness so far that the defining flavour of the dessert is lost. Use the recipe's visual cue as your guide: All ingredients are measured, evenly cut and arranged in cooking order. With Sachertorte, taste and observe as you cook rather than relying on the clock alone; the goal is a result that still tastes recognisably Austrian and preserves the texture that makes this recipe distinctive.

Chef’s tips

For the best Sachertorte, organise dark chocolate, butter, eggs, flour before you start so the cooking itself can stay controlled. Give particular attention to the "Set up and weigh everything" stage: this is where the recipe begins to establish its final flavour and texture. A useful technique note from the method is: Keep salt, oil and the finishing garnish beside the hob so the final seasoning is not rushed. Trust the visual cue — All ingredients are measured, evenly cut and arranged in cooking order. — more than an exact minute count. At the "Cool, portion and finish" stage, make the final seasoning adjustment and serve without unnecessary delay. That final check is what makes Sachertorte taste deliberate rather than simply cooked.

How to know it is cooked

The dish is ready when the main ingredient is tender, the sauce has the intended consistency and any protein has reached a safe internal temperature.

Plating advice

Plate Sachertorte so the dish reads clearly at first glance. Choose a plate or bowl that frames the dessert without crowding it, and use dark chocolate, butter, eggs as the visual cue for any finishing elements. The presentation should protect the intended texture — The finished texture should combine tenderness with any traditional crisp, creamy or brothy contrast. — so avoid covering crisp elements with sauce too early or compressing delicate components. For the finish, draw selectively from the existing garnish guidance: Finish with a garnish already present in the flavour profile, such as chopped herbs, citrus zest, toasted crumbs or a spoon of sauce. Use one or two elements with purpose rather than applying every option at once. For Sachertorte, the final plate should feel consistent with its Austrian identity: confident, appetising and easy to eat, with no decoration that competes with the food itself.

Make ahead

Prepare chopping, spice mixtures, sauces and garnishes ahead; complete delicate frying or final assembly close to serving.

Storage and reheating

Cool within two hours, cover and refrigerate below 5°C for up to 2–3 days unless seafood or fresh salad requires earlier use. Reheat gently until piping hot throughout, adding a splash of stock or water if the sauce has tightened.

Wine pairing

What to drink with Sachertorte

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style, not just the country it comes from.

Pedro Ximénez Sherry wine pairing
#1 Excellent match Fortified

Pedro Ximénez Sherry

Why it works:

Pedro Ximénez Sherry is a strong match for Sachertorte because its sweetness and concentrated fruit stand up to chocolate rather than being made thin or bitter by it.

Intensely sweet sherry with raisin, molasses, coffee and fig. Best with churros, chocolate, ice cream, sticky puddings and dark cakes.

GrapePedro Ximénez
RegionJerez, Montilla-Moriles
Wine flavourraisin, fig, molasses, coffee, chocolate
Serve at10-14°C
  • Flavour bridge: dark fruit, dried-fruit and caramel tones echo the dessert's cocoa richness
  • Acidity: Enough freshness to stop the pairing becoming cloying
  • Body: Full enough to match the dessert's density
  • Tannin: Low or resolved tannin avoids amplifying chocolate bitterness
  • Sweetness: Wine sweetness meets or exceeds the sweetness of the dessert
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Tawny Port wine pairing
#2 Great match Fortified

Tawny Port

Why it works:

Tawny Port is a sophisticated alternative for Sachertorte because its sweetness and concentrated fruit stand up to chocolate rather than being made thin or bitter by it.

Sweet fortified wine with caramel, dried fruit, nuts and orange peel. Excellent with sticky toffee, nut desserts, chocolate, caramel and mature cheese.

GrapeTouriga Nacional, Touriga Franca, Tinta Roriz
RegionDouro Valley
Wine flavourcaramel, walnut, fig, orange peel
Serve at12-16°C
  • Flavour bridge: dark fruit, dried-fruit and caramel tones echo the dessert's cocoa richness
  • Acidity: Enough freshness to stop the pairing becoming cloying
  • Body: Full enough to match the dessert's density
  • Tannin: Low or resolved tannin avoids amplifying chocolate bitterness
  • Sweetness: Wine sweetness meets or exceeds the sweetness of the dessert
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Madeira wine pairing
#3 Interesting match Fortified

Madeira

Why it works:

For a more adventurous pairing, madeira is a strong match for Sachertorte because its sweetness and concentrated fruit stand up to chocolate rather than being made thin or bitter by it.

Long-lived fortified wine with caramel, walnut, citrus peel and roasted notes. Excellent with treacle, toffee, nut cakes and rich savoury sauces.

GrapeSercial, Verdelho, Bual, Malvasia
RegionMadeira
Wine flavourcaramel, walnut, citrus peel, roasted sugar
Serve at12-14°C
  • Flavour bridge: dark fruit, dried-fruit and caramel tones echo the dessert's cocoa richness
  • Acidity: Enough freshness to stop the pairing becoming cloying
  • Body: Full enough to match the dessert's density
  • Tannin: Low or resolved tannin avoids amplifying chocolate bitterness
  • Sweetness: Wine sweetness meets or exceeds the sweetness of the dessert
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Bottle suggestions

Specific wines to try

These are named bottles or regional wine examples already linked to this recipe. Each card opens the relevant wine-style guide because individual bottle pages are not currently published.

Australian Sparkling Brut

Australian Sparkling Brut is credible here because it represents the matched Champagne / Traditional Method Brut style. High…

Explore this wine style
Cook next

Keep exploring the country’s food story through related starters, mains and desserts.

View cuisine
Salzburger Nockerl

Salzburger Nockerl

Three light baked soufflé peaks dusted with sugar and served immediately.
Kaiserschmarrn

Kaiserschmarrn

Fluffy torn pancake caramelised with sugar and served with fruit compote.
Marillenknödel

Marillenknödel

Apricots enclosed in soft potato or curd dough, boiled and rolled in buttery crumbs.
Germknödel

Germknödel

A large steamed yeast dumpling filled with plum butter and topped with poppy seed sugar.