Iconic Viennese chocolate torte layered with apricot jam and finished with a glossy sugar–chocolate glaze.
Ingredients
Cake
150 g dark chocolate 55–60% cocoa, finely chopped
150 g unsalted butter, room temperature
100 g powdered sugar
5 ml vanilla extract
110 g egg yolks (from about 6 large yolks)
200 g egg whites (from about 6–7 large whites)
1 g fine salt
150 g granulated sugar
150 g cake flour, sifted
5 g unsalted butter, for pan
Apricot filling
300 g smooth apricot jam
30 ml dark rum (or water)
Classic chocolate glaze
150 g dark chocolate 60–70% cocoa, finely chopped
200 g granulated sugar
125 ml water
20 g glucose syrup (optional)
Steps
Preheat oven to 170°C.
Line the base of a 23 cm springform pan with parchment.
Grease the sides of the pan with 5 g butter.
Melt 150 g chopped chocolate for the cake over a bain-marie to 45–50°C.
Cool the melted chocolate to 35°C.
Beat 150 g butter with 100 g powdered sugar until pale and fluffy.
Beat in 5 ml vanilla extract.
Beat 110 g egg yolks into the butter mixture until emulsified.
Stir the melted chocolate into the butter–yolk mixture.
Place 200 g egg whites in a clean, grease-free bowl.
Add 1 g salt to the egg whites.
Whip the egg whites to soft peaks.
Add 150 g granulated sugar to the egg whites gradually.
Whip the meringue to firm, glossy peaks.
Sift 150 g cake flour into a separate bowl.
Fold one-third of the meringue into the chocolate base to lighten.
Fold in half of the remaining meringue.
Fold in the remaining meringue.
Sift the flour over the batter.
Fold the flour in gently until just combined.
Scrape the batter into the prepared pan.
Level the surface of the batter.
Bake the cake for 45–50 minutes.
Test doneness with a skewer until it emerges with a few moist crumbs.
Cool the cake in the pan on a rack for 10 minutes.
Unmold the cake.
Peel off the parchment.
Cool the cake to room temperature.
Trim the top to level the cake if domed.
Split the cake horizontally into two even layers.
Heat 300 g apricot jam with 30 ml rum (or water) until fluid.
Strain the warm jam.
Brush the cut surface of the bottom layer with warm jam.
Brush the cut surface of the top layer with warm jam.
Sandwich the layers together.
Brush the top and sides of the cake with a thin coat of warm jam.
Chill the cake for 30 minutes.
Melt 150 g chopped chocolate for the glaze to 45–50°C.
Combine 200 g sugar, 125 ml water, and 20 g glucose syrup in a saucepan.
Boil the syrup to 112–115°C.
Pour the hot syrup over the melted glaze chocolate.
Stir the mixture until smooth and glossy.
Cool the glaze to 38–40°C.
Place the cake on a wire rack set over a tray.
Pour the glaze over the cake in one continuous motion.
Shake the rack gently to smooth the glaze.
Let the glaze set at room temperature for 30–45 minutes.
Transfer the cake to a serving plate.
Warm a knife in hot water.
Wipe the knife dry.
Slice the cake with the warm knife using gentle pressure.
Serve the cake with unsweetened lightly whipped cream (optional).
Notes
Texture and technique: The butter–yolk base should be light and creamy before adding chocolate for a tender crumb. The meringue must reach firm, glossy peaks to provide lift to this dense batter.
Jam barrier: The apricot jam coat seals crumbs and prevents moisture loss, ensuring a clean, even glaze.
Glaze control: Use the glaze between 38–40°C. If it is too hot, it will run thin; if too cool, it will set before smoothing.
Chocolate choice: Use balanced dark chocolate (60–65% cocoa) for the glaze to avoid excessive bitterness.
Serving tradition: Serve with unsweetened whipped cream (about 200 ml heavy cream, lightly whipped) to balance sweetness.
Storage: Keep at cool room temperature under a cover for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving.
History: Created by Franz Sacher in 1832 in Vienna; the classic form has a single apricot layer inside and a thin apricot coat under a firm, shiny glaze.
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