Sachertorte

Where This Goes Wrong

One pour, few strokes. Working the glaze leaves streaks that never come out.

The apricot layer seals the crumb. Without it, the glaze picks up cake.

Set at room temperature, not in the fridge. Cold kills the shine.

Making Sachertorte

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 160°C / 320°F fan and line a 22 cm springform tin. Melt the 140 g chocolate and let it cool to lukewarm.

   Mark done

2. Beat the butter and icing sugar 5 minutes until very pale. Beat in the egg yolks one at a time, then the melted chocolate and vanilla.

   Mark done

3. Whisk the egg whites with the salt to soft peaks, then add the caster sugar in three additions, whisking to a firm, glossy meringue.

   Mark done

4. Fold a third of the meringue into the chocolate mixture to loosen it, then alternate the flour and the remaining meringue in two batches, folding gently.

   Mark done

5. Bake 50 to 55 minutes until a skewer comes out clean. Cool 10 minutes, then turn out and cool completely. Chill 1 hour so it slices cleanly.

   Mark done Start 50 min timer

6. Split the cake horizontally. Warm the jam with the water and sieve it.

   Mark done

7. Spread jam on the bottom layer, replace the top, then brush the entire outside — top and sides — with the rest. Let it set for 30 minutes until tacky.

   Mark done Start 30 min timer

8. For the glaze, boil the sugar and water for 5 minutes to a light syrup. Take it off the heat, add the chocolate and stir until smooth.

   Mark done Start 5 min timer

9. Cool the glaze to about 40°C / 104°F, until it coats a spoon and a line drawn through it holds for a second.

   Mark done

10. Set the cake on a rack over a tray and pour the glaze over the centre in one go, guiding it off the edges with a palette knife in as few strokes as possible.

    Mark done

11. Leave to set at room temperature for 2 hours. Do not refrigerate — the glaze dulls.

    Mark done Start 2 hr timer

Related guides: Prep, cook and total time · Pan and tin size.

Something wrong or unclear in this recipe? Report a problem with this recipe.

Storage and Reheating

Keeps 5 days at room temperature under a dome. Do not refrigerate.

Good With

• Unsweetened whipped cream
• A Viennese melange
• A glass of dessert wine

Still Wondering?

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: an ingredient listed without an amount is not counted, so the figures run low. How the figures are worked out.