Austrian Sachertorte | Christmas Recipes


This chocolate sponge and apricot jam cake was invented by a 16-year-old in Vienna, as all good things are.

Austrian Sachertorte | Christmas Recipes

Recipe by Bruno AlbouzeCourse: DessertCuisine: AustrianDifficulty: Medium


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This chocolate sponge and apricot jam cake was invented by a 16-year-old in Vienna, as all good things are.


  • Sacher Biscuit
  • 210 g Almond paste

  • 60 g Powdered sugar

  • 100 g Eggs (3)

  • 100 g Egg yolks (5)

  • Meringue
  • 125 g Egg whites (4), at room temp

  • 60 g Sugar

  • 50 g All-purpose flour, sifted

  • 50 g Unsweetened cocoa powder, sifted

  • 50 g Butter, melted

  • Cake Stuffing
  • 200 g Apricot jam

  • Chocolate Sabayon
  • 150 g Dark chocolate 70/75%

  • 60 g Egg yolks (3)

  • 50 g Egg (50g)

  • 100 g Sugar

  • 30 g Water

  • 200 g Heavy cream

  • 3 g Gelatin sheet

  • Glaze
  • 190 g Dark chocolate, 54/58%

  • 170 g Heavy cream

  • 225 g Sugar

  • 100 g Water

  • 90 g Unsweetened cocoa powder

  • 90 g Sour cream


  • Use high quality almond paste (50%/70%) such as Lubeca cut into cubes. Sift flour with cocoa powder; set aside.
  • In a separate pastry bowl, mix eggs and yolks; set aside.
  • In the stand mixer fitted with the paddle attachment, mix cubed almond paste with powdered sugar.
  • Add egg-yolk mixture very slowly at the beginning making sure it turns smooth before pouring more in. Once the egg-yolk mixture is fully absorbed, turn off the mixer, scrape down the sides of the bowl and switch with the whisk attachment – beat on high for about 10 minutes.
  • Transfer almond mixture in a large bowl and clean the mixing bowl. Turn oven on to 380ºF/190ºC.
  • Make a meringue with the egg whites and sugar. Fold one-third of the meringue into the almond mixture, and add the sifted flour-cocoa powder and fold in remaining meringue – add melted butter.
  • Spread Sacher biscuit evenly onto the tray ending up with a ≈(1/2”/1.25cm thick sheet.
  • Bake for 10/12 minutes. Cool to room temperature and chill. Sacher biscuit can be made days ahead and kept refrigerated or frozen. Top biscuit with a parchment paper and flip; remove silicone mat.
  • Divide biscuit into 3 equal portions. Spread apricot jam generously and chill or freeze for 30 min before montage.
  • Soak gelatin in cold water to soften, and drain. Melt chocolate and keep warm at ≈113ºF/45ºC. In a stand mixer fitted with the whisk attachment, whip heavy cream to soft peaks; transfer in bowl. Clean up the mixing bowl and thrown in eggs and yolks, and beat on medium speed.
  • Meanwhile, in a small saucepan, cook sugar and water to 262ºF/128ºC. Set speed on high and pour cooked syrup in thin stream – add the softened gelatin (liquify soften gelatin in a microwave for ≈2 sec) and beat until it cools; for about 10 minutes.
  • Transfer egg mixture (pate a bombe/sabayon) in a large bowl and set aside. In the melted chocolate, whisk in a couple of tablespoons whipped cream – fold in sabayon and add the remaining whipped cream; chill the mousse to harden prior using.
  • Make a ganache: melt chocolate over water-bath. Mix in hot heavy cream; set aside. Meanwhile, cook sugar and water in large saucepan – let boil for a minute and stir in cocoa powder (do not incorporate too much air bubbles while stirring up).
  • Give a boil and remove from the stove. Add creme fraiche and ganache. Smooth out with an immersion blender keeping the nose down, sieve and cool. Use at 113ºF/45ºC.
  • Place the first Sacher biscuit on a platter with the apricot jam already on. Pipe out the first layer of chocolate mousse. Repeat until done and freeze for 30 min.
  • Top cake with a thinner layer of chocolate mousse and coat the edges as well; square it and freeze for at least 6 hours before glazing. Any cake should be hard frozen before being glazed.
  • Trim off cake edges and glaze. Use chocolate glaze at 113ºF/45ºC.
  • Finished Sachertorte can be kept refrigerated for up to 3 days or frozen for weeks. Thaw cake before cutting. Enjoy!

Recipe Video


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