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Sachertorte is a famous chocolate cake originating from Vienna, Austria. It was first created by Franz Sacher in 1832 when he was a 16-year-old apprentice at the court of Prince Metternich. The cake consists of two layers of dense, rich chocolate cake, separated by a layer of apricot jam, and covered with a smooth chocolate glaze.

Sachertorte is considered a classic Viennese dessert and is often served with whipped cream. It has become a symbol of Austrian culinary tradition and is enjoyed by locals and visitors alike. In fact, it is so popular that a legal battle ensued between two of Vienna's famous cafés, Hotel Sacher and Demel, over the right to use the name "Original Sachertorte."

Here's a recipe for Sachertorte:


  • 6 oz. (170g) semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 6 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup apricot preserves
  • 1/4 cup water
  • 1/2 cup powdered sugar
  • Whipped cream, for serving (optional)


  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

  2. Melt the chocolate in a double boiler or in the microwave. Set aside to cool.

  3. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.

  4. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.

  5. Sift the flour and salt together and fold them into the chocolate mixture.

  6. Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  7. Allow the cake to cool for 10 minutes before removing it from the pan. Place the cake on a wire rack to cool completely.

  8. In a small saucepan, heat the apricot preserves and water over medium heat until the mixture comes to a boil. Remove from heat and strain through a fine mesh sieve.

  9. Spread the apricot glaze over the top and sides of the cake, using a pastry brush to coat evenly.

  10. In a small bowl, whisk the powdered sugar and a few tablespoons of water until a smooth glaze forms. Drizzle the glaze over the top of the cake.

  11. Serve with whipped cream, if desired.

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