Chef's Tip
For the smoothest, most professional-looking chocolate glaze, work quickly when pouring it over the chilled cake. Start at the center and work outward, allowing it to drip down the sides naturally. Then use an offset spatula to smooth the sides with one continuous motion around the cake.
Instructions
- Preheat oven to 350°F (175°C). Butter and flour a 9-inch round cake pan, line bottom with parchment paper.
- Melt 6 oz chocolate in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, beat butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Add egg yolks one at a time, beating well after each addition.
- Stir in melted chocolate and vanilla until well combined. Fold in flour and salt.
- In a clean bowl with clean beaters, whip egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Gently fold egg whites into chocolate mixture in three additions, being careful not to deflate the batter.
- Pour batter into prepared pan, smooth top. Bake for 35-40 minutes, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cool, slice cake horizontally into two even layers using a serrated knife.
- Heat apricot preserves with water in a small saucepan until melted and smooth. Strain to remove any fruit chunks if desired.
- Brush half of the warm apricot glaze over the bottom cake layer. Place top layer on cake and brush remaining glaze over the top and sides of the cake.
- Refrigerate cake for at least 30 minutes to set the glaze.
- For the chocolate glaze: Heat cream in a saucepan until it just begins to simmer. Remove from heat, add 8 oz chocolate and corn syrup. Let stand for 1 minute, then stir until smooth and glossy.
- Allow glaze to cool until thickened but still pourable, about 5-10 minutes.
- Place chilled cake on a wire rack set over a baking sheet. Pour glaze over the center of the cake, allowing it to flow down the sides.
- Use an offset spatula to smooth sides if needed. Let glaze set for at least 1 hour before serving.
Plating
Storage & Reheating
Store the torte in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best flavor and texture. The cake can be frozen without the glaze for up to 1 month; thaw overnight in the refrigerator before glazing.
About This Recipe
An iconic Viennese dessert created in 1832 for Prince Metternich, the Sacher Torte remains one of the world's most famous chocolate cakes. This version honors the original's dense chocolate cake and distinctive apricot layer, crowned with a glossy chocolate glaze. While the Hotel Sacher in Vienna guards its exact recipe, this adaptation captures the essence of this elegant dessert that has stood the test of time.