Sachertorte–Austrian Chocolate Cake Recipe

Name: Sachertorte–Austrian Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15/16 cup butter at room temperature + a little extra for greasing; 5 5/8 ounces fructose or 320 gr. sugar; 8 eggs separated; 1 1/4 cups dark chocolate Lindt 70 % cocoa, chopped; 1 teaspoon vanilla extract; 5/8 cup potato starch; 15/16 cup ground almonds; 1 jar apricot jam; 7 7/16 tablespoons water; 2 13/16 ounces fructose or 160 gr. sugar; 1 cup dark chocolate Lindt 70 % cocoa

Servings: persons

15/16 cup butter at room temperature + a little extra for greasing
5 5/8 ounces fructose or 320 gr. sugar
8 eggs separated
1 1/4 cups dark chocolate Lindt 70 % cocoa, chopped
1 teaspoon vanilla extract
5/8 cup potato starch
15/16 cup ground almonds
1 jar apricot jam
7 7/16 tablespoons water
2 13/16 ounces fructose or 160 gr. sugar
1 cup dark chocolate Lindt 70 % cocoa

1
Pre-heat the oven to 170C.
2
Grease the molds well.
3
Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
4
Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
5
Beat the butter with the fructose or sugar until light and creamy.
6
Add the egg yolks while continuing to beat.
7
Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
8
Whisk the egg whites with the remaining fructose or sugar until firm.
9
Gently fold in the egg whites into the mixture.
10
Transfer to the molds and cook for 25-30 minutes (for the small molds) or 35-40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
11
Leave to cool before removing from the mold.
12
Gently heat the jam and blend until smooth.
13
Spread the jam over the cake and leave to cool.
14
To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
15
Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
16
Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
17
Decorate with sugar pearls and serve with whipped cream.

1863

kcal

Calories

122

Fat

157

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 11 ingredients. The key ingredients include: 15/16 cup butter at room temperature + a little extra for greasing, 5 5/8 ounces fructose or 320 gr. sugar, 8 eggs separated, 1 1/4 cups dark chocolate Lindt 70 % cocoa, chopped, and more.

Yes, Sachertorte–Austrian Chocolate Cake 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–Austrian Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions