I spent the summer of 1980 in, Germany, playing in the orchestra for the Schloẞfestspiele, an opera festival in the courtyard of the Heidelberg castle. I guess you could say it was my “study abroad” experience but it was more a paid internship. Not a bad summer gig for a 21-year-old kid.
I spent most of my free time going from bakery to café to coffeehouse seeking the best pastries in the city. My favorites were Linzertore (Café Markt 7 and Café Knösel), Stachelbeerkuchen (gooseberry-almond cake at Café Scheu), and Ananastörtchen (chocolate-coated flakey pineapple cake from Bäckerei Müller). Sensing that I was obsessed with pastries, the proprietor at Müller told me that I must go to Demel in Vienna to try their Sachertorte. He said it is the best cake in the world.
Pre-internet, I somehow managed to find Demel’s café hours and book an overnight train to Vienna from Heidelberg. As I was performing most nights, I had only one free day to make this happen. I hopped on the train, slept, and arrived in Vienna at dawn, about an hour before the café opened. I was the first to enter; it was very fancy, and I was glad I dressed nicely. I ordered a hot cocoa, and three slices of cake: Sachertorte, Linzertorte, and Dobostorte. I was in pastry heaven. They are most famous for their Sachertorte, and I could see why. Quite sated and on a sugar high, I caught the next train back to Heidelberg in time for that evening’s performance of The Student Prince. (Pictured above performing in Don Giovanni – photo credit The Stars and Stripes.)
Now, 46 years later, with the help of a recipe from my friend Terri (who got it from The Commissary in Philadelphia), I have made my first Sachertorte. At first bite, I was flooded with gustatory memories of that insane 24-hours. It matched my memory exactly: dense, rich, chocolate-y, with a nice tang from the apricot filling. I made a few changes to Terri’s recipe — I used almond flour instead of walnut, and I added a thick center layer of apricot in addition to the glaze on top under the chocolate ganache. Because of the nut change, my friend Missy suggested adding a little extra butter (of course I did), and I reduced the cooking time a tad. She also suggested adding corn syrup to the ganache as it keeps the top shiny when chilled.
This cake is definitely not as simple as the others I’ve recently posted, but it wasn’t as difficult as I thought it would be. If you are up for a culinary baking adventure, I highly recommend making Sachertorte. Your friends will love you for it!
Preheat oven to 350° F. Butter and flour a 9″ x 2 1/2″ springform pan.
Melt the 56% cacao chocolate in a small bowl set over simmering water; cool until lukewarm.
Whisk together the flour and almonds.
Cream the butter with the sugar and vanilla in a stand mixture using the paddle blade at medium speed. Add the egg yolks one by one, mixing till each yolk is well incorporated. Lower the speed and add in the warm chocolate followed by the almond mixture. The batter will be very thick
In a clean bowl, beat the egg whites to soft peaks; stir a quarter of them into the chocolate mixture to lighten the batter. Gently fold in the remaining whites.
Transfer the batter into the prepared pan and bake 50 minutes. Test the cake with a toothpick; a few moist crumbs should adhere. Using the bottom of a 8-inch cake pan, push down on the top so that the edges and center are flush. Allow to cool in the pan for 20 minutes. Remove the sides of the springform pan and invert the cake onto a cooling rack set on a half sheet baking pan or cookie sheet. The baking pan will catch all the drips of chocolate when icing and will be easy to rotate when glazing the cake. (The bottom has now become the top of the cake). Cool completely.
Slice the cake in half horizontally, and take off the top without cracking it. (It helps to use the base of a removable-bottom 11-inch tart pan to slide between the still-stacked layers before lifting the top to the side).
Warm the apricot jam till it starts melting, and push it through a sieve. Liberally brush the sieved jam over the bottom half of the cake (it is more of a filling than simply a glaze). Return top half of the cake by sliding onto the lower half, then brush the warm jam over the top and sides. Let the glaze set for about 30 minutes before icing the cake.
In a small sauce pan, scald the cream and Karo Syrup together. Whisk in the the 70% chocolate (I used Tucson Chocolate Factory bars from Bolivia). Stir 1 minute over the heat, then remove and continue to stir until the chocolate has completely melted (it may have melted in that first minute).
Cool a few minutes, then pour over the cake; don’t let it cool too much or it will need spreading, which tends to mess up the smooth top of the cake. Spread the ganache evenly with the spatula over the top and sides, letting excess drip through the rack to the baking sheet. The sides may need an extra coating.
Chill the cake on its rack until the ganache is completely set. Transfer to a serving plate and refrigerate. I added some gold leaf for fun, but obviously this is not necessary. Bring to room temperature before serving.
Notes
Serves 12.
I used Tucson Chocolate Factory chocolate for the ganache icing.
Just – thank you for sharing this incredible journey in your life . . . and the photos. Wonderfully special for us who follow you on the modern screens now. From very far in the background – have been to Heidelberg and quite a few times to Demel’s in Vienna . . . had their Sacher- and Linzer- and Dobos also methinks . . . loved the Zugspitze even tho’ it isn’t all that high . . . took my daughters there at 6 and 8 . . . shall keep this recipe and share it . . . what a special post to drop into my box late on a Saturday night . . .
I am so glad you enjoyed this post, Eha. It is fun to go back into our pasts and remember, isn’t it? That part of the world is so special to me, and that summer could not have been better.
Fantastic – what a great back story! Your Sachertorte looks and sounds fabulous too!
It’s amazing what we all used to do before mobile phones and the internet.
I sometimes marvel that we were able to meet up with people in Europe those days, everything done by mail and rarely by phone. (Using a phone in Europe was confounding!) I miss the simplicity. Glad you like the recipe — so much fun to do.
Oh, no… nothing is “too pretty to eat!” Actually, something beautiful makes me want it all the more. What is the old saying? Presentation is 9/10s of the law.
The Sachertorte looks incredible!! The story of your adventures was fabulous! Isn’t it amazing what people used to accomplish without the Internet?! As much as I enjoy using the Internet I think we had more fun doing things prior to it. I seldom bake desserts but someday I’m going to make this, as it has to be heavenly! I really like the Don Giovanni photo! The entire post is simply delightful! Thank you!
Thanks, Barb — it was such a fun summer of learning and exploring. And fun to post all those old photos… I had hair! (And a powdered wig!) It’s funny, when we go over now, we often turn off our phones and use maps and our senses of direction. However, when we want to meet up, texting is definitely much easier. I hope you enjoy the cake when you make it.
Well. Your Sacher-Torte certainly looks amazing, including your very elegant styling. I’ve never been a fan of this confection: it’s usually rather dry, even with the obligatory dollop of Schlagsahne. Your additional layer of apricot jam must help to both moisten and sweeten it, I’m sure.
Living in Germany for many years, I enjoyed sharing my last name with such a famous treat. I never needed to spell it, and everyone immediately had a pleasant association with me. One friend even affectionately called me Frau Torte. Sweet!
Your photos are beautiful as always, and I enjoyed the tale of your quickie visit to Vienna. The Sacher Hotel website has a charming history of the cake’s invention by a young apprentice in 1832, and much more: https://www.sacher.com/en/world-of-sacher/sacher-family/.
I thought about you when I was posting this, Ellen — wondering if there was any relation. I guess I didn’t remember you lived over there for so long. Thanks for sharing the stories! I will definitely check out the Sacher Hotel site. They seem to have a branch in Salzburg near Doppler’s home. So much fame within a few feet, and I could hear the cake flying by with the odd aural effect.
The first time I made it for this post, I also found it dry. That is why I added more butter and reduced the cooking time. The second version was quite moist. Dry cake is also not high on my list!
What a beautiful and classic take on this cake, David! Sachertorte is such an elegant balance of rich chocolate and that signature apricot layer, and yours looks absolutely flawless.
I have to admit, Ben, that it’s the apricot Layer that really pulls me in for this. And adding a glaze on top of the cake before the chocolate makes all the difference.
I love your youthful dedication to cake, David! We ate sachertorte in Vienna too, many moons ago when backpacking around the world. We ate it at the cafe outside the hotel sacher – is that the same cafe? Ah the memories. I have been planning to make it for decades but maybe i won’t get around to it … but some day?
I love that you backpacked around Europe, Sherry. Wasn’t it fun being young? I don’t think it is the same café because I was unaware of the hotel, and only went to the famous pastry shop. Which means I need to go back, right?
David, first this torte is wedding worthy. just gorgeous.What makes this torte even more appealing it has entire back story of life experiences, a place in time, the European cafes and ah the music. It all comes together and elevates the torte another notch.
I’ve baked a few versions of Sachertorte, as the combination of chocolate and the tangy apricot jam is one of my favorites, but that was a while ago. Yours is so beautiful and tempting, I’ll definitely give it a try very soon! 🙂
I am truly glad that I added the second coating of apricot jam on top of the cake. It really accentuates the tart versus the chocolate. Thanks for your comment, Ronit!
OMG! What dedication you had travelling from one place to the next to find your perfect sweet dessert! And that costume you wore! This dessert looks so rich and I DO have the stamina to make it; maybe one day!
Happily, Fran, we only had to wear costumes for the one opera. For the others, it was just tuxedo… Which I suppose is a costume of sorts. If you can make all the things you have made, this will be a picnic for you.
That is a work of art, and quite a story of a 24-hour quest for a sugar high. I love Sacher torte and Vienna, but would never attempt to make one. Your
I have a feeling there are many people who would never try this. The fact is, it’s pretty easy, and it doesn’t even take that much time. However, I also know you don’t love desserts as much as I do! How obsessed was I as a young man?
I’m sure that there are many different versions of the recipe, and I bet they’re all wonderful. I don’t remember chatting with you about Sachertorte… But perhaps we have?
I published a sachertorte recipe on my blog few years ago which is a childhood memory for me. For some unsolved reasons I grew up with this cake even if I’m native from French Riviera… Maybe the local pastry shop owner had Austrian origin… My version is not as authentic as your, but I still remember when I had the chance to taste the original version at Sacher Hotel in Vienna, what a delight!
I will have to check out your version, Romain. It would be nice to see what differences there are. How lucky that you were able to have this as a child… I can only imagine how fun my childhood would have been with cakes like this.
David, you produced one of my favorite cakes. I remember taking my husband to the Sacher hotel in Vienna, almost 50 years ago, and having Sacher Torte with cream. I have baked the cake several times here in the States, and I was never really satisfied with the outcome. Your recipe looks great. I think the most important part is to use European butter, which has a higher fat content. Well, you have inspired me to try it again.
Now I feel terrible that I didn’t go to the Sacher Hotel in Vienna! I had only heard of Demel at that young age. Give this a try, Gerlinde, as I would love to know what you think! The European butter does definitely make a difference and, using almonds, adding a little extra butter to boost fat content for the nuts.
Ah you take me back to my Vienna days many moons ago…. This Sacher Torte is an absolute work of art! And I like the fact that, judging from the ingredients list, it doesn’t sound terribly sweet, which some can be.
Though I doubt I could produce something quite this lovely, I may give this a try. When and if I get my new wall ovens…
Thank you Frank — I really appreciate your kind words. You are correct; it isn’t terribly sweet and using 70% cacao chocolate for the glaze helps. The good news is that it doesn’t need to be taste good. This is a concept that I know is familiar to you. Definitely give it a try when you get your new ovens — it’s not all that difficult!
What a beautiful cake David, you did a fantastic job. I remember your mentioning to me about your summer in Heidelberg on one of my travel posts. There hasn’t been a trip to Austria that I didn’t have Sachertorte at least once. The flavor of chocolate and apricot are delicious so I know I would love your version with extra apricot.
I’m glad enjoyed this post, Karen. I haven’t been back to Vienna since that time but, since in Salzburg, I have managed to find some very good Sachertorte. I must admit that I really like the extra apricot.
How cool is this? Love seeing old pics of you, but I mostly love that you went to Vienna for cake and then went back to Heidelberg! We are birds of a feather! My friend and I ate pain au chocolat all day long for one day in Paris, and more recently, I went to Harry’s Bar by myself and sat at the bar and had their meringue cream cake and a glass of Prosecco for dinner! 🙂
Your Sachertorte looks incredible! I loved Vienna, but wasn’t there long enough! Need to return, but I have this recipe in the meantime! Danke!
I loved reading this, David. And the photos are fantastic – especially fun to see the old (but young!) photo of you. I haven’t thought about a Sachertorte since pastry class in culinary school – we spent a lot of time learning about it and making it. Why I haven’t made it since is beyond me. Yours looks like perfection and I think I need it in my life! 🙂 ~Valentina
Eha Carr
April 11, 2026 at 5:00 amJust – thank you for sharing this incredible journey in your life . . . and the photos. Wonderfully special for us who follow you on the modern screens now. From very far in the background – have been to Heidelberg and quite a few times to Demel’s in Vienna . . . had their Sacher- and Linzer- and Dobos also methinks . . . loved the Zugspitze even tho’ it isn’t all that high . . . took my daughters there at 6 and 8 . . . shall keep this recipe and share it . . . what a special post to drop into my box late on a Saturday night . . .
David Scott Allen
April 11, 2026 at 8:18 amI am so glad you enjoyed this post, Eha. It is fun to go back into our pasts and remember, isn’t it? That part of the world is so special to me, and that summer could not have been better.
Gaelen McCormick
April 11, 2026 at 5:48 amLove that photo of you in Student Prince!
David Scott Allen
April 11, 2026 at 8:19 amIt was such a great summer… probably one of my best! Thanks for reading, my friend.
Mad Dog
April 11, 2026 at 5:49 amFantastic – what a great back story! Your Sachertorte looks and sounds fabulous too!
It’s amazing what we all used to do before mobile phones and the internet.
David Scott Allen
April 11, 2026 at 8:21 amI sometimes marvel that we were able to meet up with people in Europe those days, everything done by mail and rarely by phone. (Using a phone in Europe was confounding!) I miss the simplicity. Glad you like the recipe — so much fun to do.
Mimi Rippee
April 11, 2026 at 7:11 amThis almost looks tooo pretty to eat! Definitely not a bag gig for a young man. Love that old photo of you!
David Scott Allen
April 11, 2026 at 8:23 amOh, no… nothing is “too pretty to eat!” Actually, something beautiful makes me want it all the more. What is the old saying? Presentation is 9/10s of the law.
Barb
April 11, 2026 at 7:24 amThe Sachertorte looks incredible!! The story of your adventures was fabulous! Isn’t it amazing what people used to accomplish without the Internet?! As much as I enjoy using the Internet I think we had more fun doing things prior to it. I seldom bake desserts but someday I’m going to make this, as it has to be heavenly! I really like the Don Giovanni photo! The entire post is simply delightful! Thank you!
David Scott Allen
April 11, 2026 at 8:29 amThanks, Barb — it was such a fun summer of learning and exploring. And fun to post all those old photos… I had hair! (And a powdered wig!) It’s funny, when we go over now, we often turn off our phones and use maps and our senses of direction. However, when we want to meet up, texting is definitely much easier. I hope you enjoy the cake when you make it.
Ellen Sacher
April 11, 2026 at 7:45 amWell. Your Sacher-Torte certainly looks amazing, including your very elegant styling. I’ve never been a fan of this confection: it’s usually rather dry, even with the obligatory dollop of Schlagsahne. Your additional layer of apricot jam must help to both moisten and sweeten it, I’m sure.
Living in Germany for many years, I enjoyed sharing my last name with such a famous treat. I never needed to spell it, and everyone immediately had a pleasant association with me. One friend even affectionately called me Frau Torte. Sweet!
Your photos are beautiful as always, and I enjoyed the tale of your quickie visit to Vienna. The Sacher Hotel website has a charming history of the cake’s invention by a young apprentice in 1832, and much more:
https://www.sacher.com/en/world-of-sacher/sacher-family/.
David Scott Allen
April 11, 2026 at 8:37 amLiebe Frau Torte (I love this!),
I thought about you when I was posting this, Ellen — wondering if there was any relation. I guess I didn’t remember you lived over there for so long. Thanks for sharing the stories! I will definitely check out the Sacher Hotel site. They seem to have a branch in Salzburg near Doppler’s home. So much fame within a few feet, and I could hear the cake flying by with the odd aural effect.
The first time I made it for this post, I also found it dry. That is why I added more butter and reduced the cooking time. The second version was quite moist. Dry cake is also not high on my list!
Makipedia
April 11, 2026 at 8:24 amThat soccer-torte in the bakery window in Venice gave me pause!
David Scott Allen
April 11, 2026 at 8:37 amIt was so much fun seeing that in the bakery window!
diana
April 11, 2026 at 8:29 amSuch a delight seeing all this and time traveling with you.
David Scott Allen
April 11, 2026 at 8:38 amThanks for coming along, Diana. I don’t often write longs posts but this one was fun and needed so,e more space.
Ben | Havocinthekitchen
April 11, 2026 at 2:16 pmWhat a beautiful and classic take on this cake, David! Sachertorte is such an elegant balance of rich chocolate and that signature apricot layer, and yours looks absolutely flawless.
David Scott Allen
April 11, 2026 at 3:08 pmI have to admit, Ben, that it’s the apricot Layer that really pulls me in for this. And adding a glaze on top of the cake before the chocolate makes all the difference.
Sherry M
April 11, 2026 at 4:57 pmI love your youthful dedication to cake, David! We ate sachertorte in Vienna too, many moons ago when backpacking around the world. We ate it at the cafe outside the hotel sacher – is that the same cafe? Ah the memories. I have been planning to make it for decades but maybe i won’t get around to it … but some day?
David Scott Allen
April 13, 2026 at 3:37 pmI love that you backpacked around Europe, Sherry. Wasn’t it fun being young? I don’t think it is the same café because I was unaware of the hotel, and only went to the famous pastry shop. Which means I need to go back, right?
angiesrecipes
April 11, 2026 at 9:55 pmYou have nailed it, David! The cake looks authentic, pretty and luscious as just it should be.
David Scott Allen
April 13, 2026 at 3:36 pmThanks, Angie. That means so much coming from you.
Evening With A Sandwich
April 12, 2026 at 6:16 amDavid, first this torte is wedding worthy. just gorgeous.What makes this torte even more appealing it has entire back story of life experiences, a place in time, the European cafes and ah the music. It all comes together and elevates the torte another notch.
Velva
David Scott Allen
April 13, 2026 at 3:36 pmThanks, Velva. I really enjoyed going back and reliving those days. And, as for a wedding cake, I think that’s a great idea!
Jeff the Chef
April 12, 2026 at 6:43 amWhat a fantastic story and a wonderful cake! I think I’d love to give this a try.
David Scott Allen
April 13, 2026 at 3:35 pmI can easily see you making this, Jeff. And they might even be able to conjure up an image of you enjoying it.
Ronit Penso
April 12, 2026 at 7:23 amI’ve baked a few versions of Sachertorte, as the combination of chocolate and the tangy apricot jam is one of my favorites, but that was a while ago. Yours is so beautiful and tempting, I’ll definitely give it a try very soon! 🙂
David Scott Allen
April 13, 2026 at 3:35 pmI am truly glad that I added the second coating of apricot jam on top of the cake. It really accentuates the tart versus the chocolate. Thanks for your comment, Ronit!
Fran @ G'day Souffle
April 12, 2026 at 2:51 pmOMG! What dedication you had travelling from one place to the next to find your perfect sweet dessert! And that costume you wore! This dessert looks so rich and I DO have the stamina to make it; maybe one day!
David Scott Allen
April 13, 2026 at 3:34 pmHappily, Fran, we only had to wear costumes for the one opera. For the others, it was just tuxedo… Which I suppose is a costume of sorts. If you can make all the things you have made, this will be a picnic for you.
Carolyne
April 12, 2026 at 3:26 pmThat is a work of art, and quite a story of a 24-hour quest for a sugar high. I love Sacher torte and Vienna, but would never attempt to make one. Your
David Scott Allen
April 13, 2026 at 3:33 pmI have a feeling there are many people who would never try this. The fact is, it’s pretty easy, and it doesn’t even take that much time. However, I also know you don’t love desserts as much as I do! How obsessed was I as a young man?
FEL!X
April 12, 2026 at 8:44 pmI love it too! And – of course – I have my own recipe!
We’ve already had a chat about Sachertorte, haven’t we?
David Scott Allen
April 13, 2026 at 3:32 pmI’m sure that there are many different versions of the recipe, and I bet they’re all wonderful. I don’t remember chatting with you about Sachertorte… But perhaps we have?
The-FoodTrotter
April 13, 2026 at 9:14 amI published a sachertorte recipe on my blog few years ago which is a childhood memory for me. For some unsolved reasons I grew up with this cake even if I’m native from French Riviera… Maybe the local pastry shop owner had Austrian origin… My version is not as authentic as your, but I still remember when I had the chance to taste the original version at Sacher Hotel in Vienna, what a delight!
David Scott Allen
April 13, 2026 at 3:24 pmI will have to check out your version, Romain. It would be nice to see what differences there are. How lucky that you were able to have this as a child… I can only imagine how fun my childhood would have been with cakes like this.
Gerlinde de Broekert
April 13, 2026 at 12:49 pmDavid, you produced one of my favorite cakes. I remember taking my husband to the Sacher hotel in Vienna, almost 50 years ago, and having Sacher Torte with cream. I have baked the cake several times here in the States, and I was never really satisfied with the outcome. Your recipe looks great. I think the most important part is to use European butter, which has a higher fat content. Well, you have inspired me to try it again.
David Scott Allen
April 13, 2026 at 3:22 pmNow I feel terrible that I didn’t go to the Sacher Hotel in Vienna! I had only heard of Demel at that young age. Give this a try, Gerlinde, as I would love to know what you think! The European butter does definitely make a difference and, using almonds, adding a little extra butter to boost fat content for the nuts.
Frank | Memorie di Angelina
April 14, 2026 at 8:43 amAh you take me back to my Vienna days many moons ago…. This Sacher Torte is an absolute work of art! And I like the fact that, judging from the ingredients list, it doesn’t sound terribly sweet, which some can be.
Though I doubt I could produce something quite this lovely, I may give this a try. When and if I get my new wall ovens…
PS: Fun to see a picture of a younger you!
David Scott Allen
April 14, 2026 at 4:05 pmThank you Frank — I really appreciate your kind words. You are correct; it isn’t terribly sweet and using 70% cacao chocolate for the glaze helps. The good news is that it doesn’t need to be taste good. This is a concept that I know is familiar to you. Definitely give it a try when you get your new ovens — it’s not all that difficult!
Glad you enjoyed the photos from my youth.
Karen (Back Road Journal)
April 15, 2026 at 12:41 pmWhat a beautiful cake David, you did a fantastic job. I remember your mentioning to me about your summer in Heidelberg on one of my travel posts. There hasn’t been a trip to Austria that I didn’t have Sachertorte at least once. The flavor of chocolate and apricot are delicious so I know I would love your version with extra apricot.
David Scott Allen
April 15, 2026 at 5:25 pmI’m glad enjoyed this post, Karen. I haven’t been back to Vienna since that time but, since in Salzburg, I have managed to find some very good Sachertorte. I must admit that I really like the extra apricot.
Christina | Christina's Cucina
April 17, 2026 at 10:15 pmHow cool is this? Love seeing old pics of you, but I mostly love that you went to Vienna for cake and then went back to Heidelberg! We are birds of a feather! My friend and I ate pain au chocolat all day long for one day in Paris, and more recently, I went to Harry’s Bar by myself and sat at the bar and had their meringue cream cake and a glass of Prosecco for dinner! 🙂
Your Sachertorte looks incredible! I loved Vienna, but wasn’t there long enough! Need to return, but I have this recipe in the meantime! Danke!
Raymund
April 22, 2026 at 7:16 pmYour version looks every bit as elegant as the ones behind Viennese glass counters, that gold leaf adds to it 😁
David Scott Allen
April 23, 2026 at 2:37 pmThank you Raymund – that means so very much to me.
Valentina
April 24, 2026 at 1:51 pmI loved reading this, David. And the photos are fantastic – especially fun to see the old (but young!) photo of you. I haven’t thought about a Sachertorte since pastry class in culinary school – we spent a lot of time learning about it and making it. Why I haven’t made it since is beyond me. Yours looks like perfection and I think I need it in my life! 🙂 ~Valentina
2pots2cook
April 28, 2026 at 6:07 amAgree: Sacher is really the best!