Wiener Sachertorte - Ganzer Kuchen auf eleganter Kuchenplatte

Viennese Sachertorte

⚠ Gluten ⚠ Milk

Wiener Sachertorte - Nahaufnahme eines Stücks mit sichtbarer Textur

Wiener Sachertorte - Alternative Ansicht in gemütlichem Setting

The legendary chocolate cake from Vienna with apricot jam and glossy chocolate glaze.

Contains the following allergens:

Gluten Milk

Preparation

45 min.

Baking Time

60 min.

Servings

12

Difficulty

Hard

Instructions

1

Melt chocolate and let cool slightly

2

Beat butter with sugar until light and fluffy

3

Beat in egg yolks one at a time

4

Stir in the melted chocolate

5

Beat egg whites until stiff peaks form

6

Alternately fold in flour and egg whites

7

Bake at 180°C (350°F) for 50 minutes

8

Spread with apricot jam

9

Cover with chocolate glaze

Ingredients

12 Servings

butter 150 g
dark chocolate 150 g
sugar 150 g
eggs, separated 6 Eier
plain flour 150 g
apricot jam 200 g
dark chocolate for glaze 200 g
heavy cream 100 ml
butter for glaze 50 g

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Viennese Sachertorte make?

The recipe Viennese Sachertorte is designed for 12 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Viennese Sachertorte?

Preparation takes about 45 minutes and baking about 60 minutes – roughly 105 minutes in total.

How long does Viennese Sachertorte keep?

Viennese Sachertorte tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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