Sachertorte
This vegetarian builds dark chocolate and apricot jam into a comforting meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 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 (2)
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) and line and butter a 20 cm round cake tin. Melt 100 g of the dark chocolate gently over a pan of simmering water, then set it aside to cool slightly.
- Cream the softened butter with half the granulated sugar and the vanilla until pale and fluffy, then beat in the melted chocolate followed by the egg yolks one at a time.
- In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks, gradually add the remaining sugar and whisk to stiff, glossy peaks.
- Fold a third of the whites into the chocolate batter to loosen it, then gently fold in the rest alternately with the sifted flour, keeping the mixture light and airy.
- Pour the batter into the tin, level the top and bake for 45 to 55 minutes until a skewer inserted in the center comes out clean, then cool in the tin for 10 minutes before turning out onto a rack to cool completely.
- Warm the apricot jam, pass it through a sieve, then brush a thin even layer over the top and sides of the cooled cake and let it set for a few minutes.
- Melt the remaining 100 g chocolate with the confectioner's sugar and a splash of hot water to make a smooth glaze, pour it over the cake and spread quickly to coat, then let it set before slicing.
You'll use: Oven · Pan · Saucepan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Sachertorte take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 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 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 is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Sachertorte in Vienna.jpg by Rizka, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.