Sachertorte (Original Version)
This vegetarian builds semi-sweet chocolate, apricot jam and semi-sweet chocolate for glaze into a hearty meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 170 C (340 F), then grease a 22 cm springform tin and line the base with parchment paper.
- Melt the 130 g of chocolate gently over a pan of barely simmering water or in short bursts in the microwave, then let it cool slightly; meanwhile, cream the softened butter with half of the sugar until pale and fluffy, beat in the egg yolks one at a time, and stir in the melted chocolate.
- In a clean, grease-free bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
- Fold a spoonful of the whites into the chocolate mixture to loosen it, then alternately fold in the sifted flour and the remaining whites in batches, keeping the batter as airy as possible.
- Pour the batter into the tin, level the top, and bake for 45 to 55 minutes until a skewer inserted into the centre comes out clean; cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- Warm the apricot jam with the water until loose, pass it through a sieve, then slice the cooled cake in half horizontally, spread jam in the middle, sandwich it back together, and brush jam all over the top and sides.
- For the glaze, heat the glaze sugar with about 100 ml of water until it reaches a light syrup, remove from the heat, stir in the chopped glaze chocolate until smooth, then pour it over the cake in one motion and spread quickly so it coats evenly; let the glaze set before serving.
You'll use: Oven · Pan · Saucepan · Whisk · Microwave
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Sachertorte (Original Version) take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Sachertorte (Original Version) vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Sachertorte (Original Version) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sachertorte DSC03027.JPG by David Monniaux, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.