Dessert Serves 8 - 10 people Austria

Originally created by chef Franz Sacher in 1832, this most famous of Viennese desserts should be served with a decadent pile of whipped cream. Visit Hotel Sacher in Vienna to sample the original Sachertorte, and marvel at the elaborate interiors that have served as a temporary home to many a renowned visitor over the years.


5 oz (140g) butter, softened
3 ½ oz (100g) confectioners’ (icing) sugar, sieved
8 eggs, separated
5 oz (140g) bittersweet (dark) chocolate
2 ¾ oz (80g) all-purpose (plain) flour
3 ½ oz (100g) sugar
2 tbsp apricot jam

8 oz (225g) bittersweet (dark) chocolate
2 tbsp butter

Step 1

Preheat oven to 375°F (190°C) and grease and line a 9 inch (23cm) cake tin. Cream together the butter and icing sugar, then mix in the egg yolks, one at a time, until very creamy.

Step 2

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Do not allow the bowl to touch the water. Gradually add the melted chocolate into the creamed mixture, then fold in the flour.

Step 3

In a separate bowl, beat the egg whites until they form soft peaks then gradually fold in the sugar. Combine this mixture with the chocolate mixture.

Step 4

Pour the cake mixture into the prepared tin and bake for about 50 minutes to an hour until springy to the touch. Remove from the pan and cool on a wire rack. Heat the apricot jam and smooth over the entire torte, including the sides.

Step 5

For the glaze, melt the chocolate and butter together in a bain-marie until smooth and glossy. Pour over the cake, making sure it’s completely covered, and allow to cool before serving.