The Best Viennese Sacher Torte
  • 5oz. high quality dark chocolatechopped
  • 6 eggsseparated
  • 1 vanilla bean
  • 5oz. oz. or 1 stick + 1 tbsp. butterat room temperature
  • 5oz. or 1/2 cup + 1 tbsp. sugar
  • 3 1/2oz. or a scant 1/2 cup fine breadcrumbs
  • 5oz. or 1/2 cup + 1 tbsp. smooth apricot jam*
For the glaze:
  • 2oz. or 1/4 cup sugar
  • 7tablespoons water
  • 7oz. high quality dark chocolatechopped
  1. Melt the chocolate in a double boiler over low heat.
  2. Preheat the oven to 180°C/350°F (convection 160°C/320°F). Grease the springform pan or line with parchment paper.
  3. Whisk the egg whites until stiff peaks form. Set aside.
  4. Cut the vanilla pod lengthwise and scrape out the pulp. Set aside.
  5. Whisk the softened butter in a large bowl until smooth. Add the sugar and vanilla pulp gradually, stirring to combine after each addition.
  6. Add the egg yolks one at a time and continue to mix, until thickened and fluffy.
  7. Add the melted chocolate and the breadcrumbs, and stir to combine.
  8. Finally, gently fold in the egg whites.
  9. Pour the batter into your baking tin and smooth the surface with a spatula.
  10. Bake in the lower part of your oven for approximately 50 minutes, or until a skewer comes out clean.
  11. Cool completely in the pan, then carefully remove, running a knife around the perimeter first to loosen the edges.
  12. Halve the chocolate sponge to form two layers, and spread half of the apricot jam on the bottom layer. Place the second layer on top. Spread the remaining jam on top of the cake.
  13. For the glaze, heat the sugar and water in a double boiler until the sugar has dissolved (do not boil). Add the chocolate gradually and stir until the chocolate is melted and fully combined, and the mixture has a shiny appearance.
  14. Pour the glaze on top of the cake, and spread to cover.
  15. Cool completely before serving.
Recipe Notes

To enjoy a real piece of Viennese culture, serve with whipped cream and a cup of coffee. This chocolatey temptation should be stored in the fridge.

This recipe is for a 9-inch springform baking tin.

*If you prefer another flavor besides apricot, feel free to substitute with raspberry jam, or your favorite choice.