Traditional Sachertorte is an Austrian dessert developed for Austrian State Chancellor Prince Klemens in 1832 by Austrian Chef Franz Sacher. Although the original recipe is TOP SECRET, there are lots of variations and recreations, including my recipe. It is a delicious rich chocolate cake that you must try!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
I grew up eating Sachertorte at family parties like birthdays and other special occasions. When I had to give up gluten, I couldn't have it any more unless it was specifically made gluten-free. It's made of two rich, chocolate cake layers with a sweet layer of apricot between and a glossy coating of chocolate on top.
If you like chocolate, you'll love my copycat Levain bakery chocolate chip cookie recipe and my three-ingredient protein chocolate bark.
NOTE: there are some spellings that spell sachertorte as sacher torte.
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Ingredients
- Butter: unsalted and softened
- Chocolate: semi-sweet baking chocolate, melted
- Sugar: granulated white sugar
- Eggs: Separate the egg whites and egg yolks. You will need two more egg whites than egg yolks.
- Gluten-Free Flour: I use King Arthur's gluten-free flour in this recipe.
- Chocolate Bar: 12 ounces of rich dark chocolate. Melted with whole milk and poured over the top.
- Milk: whole milk. This is used to melt with the chocolate to make a ganache.
- Apricot Marmalade: I like Bonne Maman's apricot marmalade. You can also use apricot jam.
See recipe card for quantities.
Instructions
Preheat the oven to 275 and grease two nine-inch cake pans with butter. Line the bottom of each cake pan with parchment paper.
Separate the egg whites and egg yolks.
Cream the softened butter until creamy using an electric mixer.
Melt the semi-sweet baking chocolate in the microwave at 30-second intervals until melted. Pour melted butter and granulated sugar into the butter mixture and beat until combined.
Add the egg yolks one at a time into the butter mixture, creaming between adding each one. Slowly add the flour while beating on low speed.
In a separate metal bowl, add the egg whites and whip until fluffy, white, and stiff peaks form. This should take around 10 minutes.
Fold the egg white mixture ½ cup at a time into the chocolate mixture. Use care to gently fold the two mixtures together.
Divide the batter evenly between both cake pans.
Bake in the oven for one hour. Remove and let cool completely.
Melt the dark chocolate and whole milk in a double boiler until smooth.
Warm the apricot marmalade in the microwave for 30 seconds and stir.
Flip the first cake out of the pan and peel the parchment paper off the bottom. Top with apricot marmalade and evenly distribute across the top of the first cake layer. Top with the second cake layer and peel the parchment off the top.
Pour the chocolate ganache on top of the cake and use a spatula to gently spread it evenly. Let the chocolate set before serving.
Hint: good cake pans are essential for making this recipe. Wilton makes a great set.
Substitutions
- Gluten-Free Flour - instead of King Arthur's gluten-free flour, you can use Cup4Cup gluten-free flour.
Equipment
Storage
Store this gluten-free Sachertorte at room temperature, covered, for up to three days.
If you want to freeze this Sachertorte, wrap the cake in plastic wrap and a freezer-safe ziplock bag. Do not top the cake with ganache before freezing. It will last in the freezer for up to 3 months.
Top tip
Make sure to melt all of the chocolate slowly to avoid burning.
Traditional Gluten Free Sachertorte
Ingredients
- ¾ cup unsalted butter
- 6 ½ ounces semi-sweet baking chocolate
- ¾ cup granulated sugar
- 8 egg yolks
- 1 cup gluten-free flour I use King Arthur's GF Flour
- 10 egg whites
- ½ cup apricot marmalade
- 12 ounces dark chocolate
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 275 and grease two nine-inch cake pans with butter. Line the bottom of each cake pan with parchment paper.
- Separate the egg whites and egg yolks.
- Cream the softened butter until creamy using an electric mixer.
- Melt the semi-sweet baking chocolate in the microwave at 30-second intervals until melted. Pour melted butter and granulated sugar into the butter mixture and beat until combined.
- Add the egg yolks one at a time into the butter mixture, creaming between adding each one. Slowly add the flour while beating on low speed.
- In a separate metal bowl, add the egg whites and whip until fluffy, white, and stiff peaks form. This should take around 10 minutes.
- Fold the egg white mixture ½ cup at a time into the chocolate butter mixture. Use care to gently fold the two mixtures together.
- Divide the batter evenly between both cake pans.
- Bake in the oven for one hour. Remove and let cool completely.
- Melt the dark chocolate and whole milk in a double boiler until smooth.
- Warm the apricot marmalade in the microwave for 30 seconds and stir.
- Flip the first cake out of the pan and peel the parchment paper off the bottom. Top with apricot marmalade and evenly distribute across the top of the first cake layer. Top with the second cake layer and peel the parchment off the top.
- Pour the chocolate ganache on top of the cake and use a spatula to gently spread it evenly. Let the chocolate set before serving.
Notes
FAQ
A Sachertorte is not a super moist cake. It is supposed to be a bit dry. The apricot marmalade and chocolate ganache moisten up the cake.
It is a rich, decadent, delicious chocolate cake. It's similar to the taste of a flourless chocolate cake, but I think it's way better. The apricot marmalade gives the cake a refreshing taste, too.
It lasts 3-4 days at room temperature and up to 3 months in the freezer.
Yes! You can freeze Sachertorte in a freezer-safe bag or freezer-safe container for up to three months.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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