Sachertorte Recipe

Name: Sachertorte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; Parchment paper; 3/4 cup butter, softened; 3/4 cup granulated sugar, divided; 5 large eggs, separated; 1 teaspoon vanilla extract; 5 ounces bittersweet chocolate, melted and cooled; 3/4 cup all-purpose flour; APRICOT-ORANGE FILLING:; 1 cup apricot preserves; 1/4 cup orange liqueur; GLAZE:; 6 ounces bittersweet chocolate, chopped; 1/2 cup whipping cream; 2 tablespoons light corn syrup; 2 tablespoons butter; GRAND MARNIER CREAM:; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 tablespoon orange liqueur; Garnish: chocolate curls

Servings: persons

CAKE:
Parchment paper
3/4 cup butter, softened
3/4 cup granulated sugar, divided
5 large eggs, separated
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, melted and cooled
3/4 cup all-purpose flour
APRICOT-ORANGE FILLING:
1 cup apricot preserves
1/4 cup orange liqueur
GLAZE:
6 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons butter
GRAND MARNIER CREAM:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon orange liqueur
Garnish: chocolate curls

1
Prepare Cake: Preheat oven to 350u00b0. Line bottom of a 9-inch springform pan with parchment paper; coat pan with cooking spray.
2
Beat 3/4 cup butter at medium speed with a heavy-duty electric mixer until creamy (about 2 minutes). Gradually add 1/2 cup granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Add vanilla and melted chocolate, beating on low speed just until blended. Gradually add flour, beating just until blended. In a separate bowl, beat egg whites at high speed with an electirc mixer until foamy; gradually add remaining 1/4 cup granulated sugar, beating until soft peaks form. Fold in one-fourth of egg whites into batter; gently fold in remaining egg white mixture. Pour batter into pan.
3
Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 2 hours). Run a knife around edge of cake to loosen; invert onto work surface. Cut horizontally into 3 layers.
4
Prepare Apricot-Orange Filling: Process apricot preserves in a food processor 30 seconds or until smooth. Transfer to a small saucepan, and cook over medium-low heat until melted, stirring often. Remove from heat, and stir in 1/4 cup liqueur.
5
Brush 1/2 cup apricot mixture over 1 cake layer; top with second cake layer. Brush 1/2 cup apricot mixture; top with remaining cake layer. Brush top with remaining 1/4 cup apricot mixture. Set cake on a wire rack over a rimmed baking sheet.
6
Prepare Glaze: Place chopped chocolate in a medium bowl. Combine whipping cream and corn syrup in a small saucepan; bring to a simmer over medium heat. Pour over chocolate; let stand 1 minute. Whisk until smooth; stir in butter. Pour glaze over cake, covering top and sides completely. Chill cake 1 hour or until glaze is set.
7
Just before serving, prepare Grand Marnier Cream: Beat 1 cup whipping cream with an electric mixer until foamy; add powdered sugar and orange liqueur, beating until soft peaks form. Cut cake into 12 wedges. Top with Grand Marnier Cream. Garnish, if desired.

1543

kcal

Calories

109

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: CAKE:, Parchment paper, 3/4 cup butter, softened, 3/4 cup granulated sugar, divided, and more.

Yes, Sachertorte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sachertorte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions