The Sachertorte is a dense chocolate cake with a thin layer of apricot jam and a shiny dark chocolate glaze, traditionally served with unsweetened whipped cream. It is one of Vienna’s most famous desserts, and its story involves a young apprentice, a prince, a grand hotel and a long court case that lasted years.
Franz Sacher and Prince Metternich (1832)
In 1832, in Vienna, the head chef of Prince Klemens von Metternich fell ill just before a dinner for important guests. The task of making a special dessert fell to Franz Sacher, then a 16-year-old apprentice. According to the traditional story, the prince told him not to disgrace him that evening. Franz’s rich chocolate cake was a success, and the cake became known by his name.
The Hotel Sacher (1876)
Franz Sacher later worked as a chef and sold his cake in his own delicatessen. His son, Eduard Sacher, trained in the best kitchens of Europe, including Demel, and opened the Hotel Sacher in Vienna in 1876. The hotel served the cake to nobles, artists and diplomats near the Vienna State Opera, and it became a symbol of the city. The recipe is still a closely guarded secret, known only to a few people.
The famous “Torte trial”
After Eduard’s death in 1892, his family’s business ran into financial trouble and the hotel closed in 1934. The Viennese pastry shop Demel, which said it had acquired the right from the family, also sold a cake under the Sacher name. According to the usual account, the Hotel Sacher, reopened in 1951, and Demel went to court over who could call their cake the “original Sacher-Torte”. The dispute lasted about seven years and was settled in 1963: the hotel may sell the “Original Sacher-Torte” with its chocolate seal, while Demel sells the “Eduard-Sacher-Torte”, with a different seal.
How the two versions differ
- Hotel Sacher’s Original: usually described as having a layer of apricot jam under the chocolate glaze and often in the middle too, with a very dark, glossy glaze.
- Demel’s Eduard-Sacher-Torte: usually described as having the apricot jam just under the glaze, not in the middle.
Both are served with unsweetened whipped cream (Schlagobers). Each has loyal fans, and every Viennese will tell you theirs is the true one.
What makes it special
- A dense, moist chocolate sponge, made with real dark chocolate
- A thin layer of apricot jam, which adds a little tartness and helps the glaze stay smooth
- A smooth, shiny chocolate glaze (a ganache-like chocolate and sugar syrup glaze)
- Traditionally served with unsweetened whipped cream and strong coffee
Key ingredients
- Dark chocolate (about 50 to 70% cocoa); see our dark chocolate guide
- Butter, sugar and eggs (the eggs are separated and the whites whipped for lightness)
- A little flour and sometimes ground almonds
- Apricot jam, strained and warmed
Tips for baking at home
- Use good chocolate; it is the main flavor.
- Whip the egg whites to soft peaks and fold gently to keep the crumb light.
- Bake at 160 to 170°C until a skewer comes out with a few moist crumbs, and do not overbake.
- Cool the cake completely, brush it with warm strained apricot jam, and chill for 20 minutes before glazing.
- Pour the glaze in one confident motion and tilt the cake to coat it; do not stir the glaze once poured.
For other chocolate cakes, see our chocolate wet cake and healthier chocolate muffins.
Tip for serving
Serve slices at room temperature, with strong coffee or tea and unsweetened whipped cream. The cream balances the sweetness of the cake. Wrapped well, the cake keeps for several days; its flavor deepens after a day. December 5 is celebrated as National Sachertorte Day in Austria.
Frequently asked questions
Is Sachertorte dry?
Traditionally it is dense and slightly dry, which is why whipped cream is served alongside.
Can I order the original cake online?
Yes. The Hotel Sacher ships its Original Sacher-Torte in a wooden box around the world.
Thank you for your thoughtful comment and appreciation of the Sachertorte’s rich history! You’re absolutely right — the cake is indeed a masterpiece of Viennese culinary tradition.
As for your great question: The original recipe remains a closely guarded secret at Hotel Sacher to preserve its authenticity, legacy, and exclusivity. By keeping the exact ingredients and methods confidential, the hotel ensures that every “Original Sachertorte” remains a unique and unmatched experience — a true taste of Austrian heritage.
We’re glad you enjoyed the article!
Thank you for such a thoughtful comment! You’re absolutely right — the Sachertorte is more than just a dessert; it’s a piece of history. I believe what makes it truly stand out is that perfect balance between simplicity and sophistication. The contrast of the rich chocolate with the slight tartness of the apricot jam, all wrapped in that smooth glaze, creates a flavor that’s both classic and distinctive.
As for its enduring popularity, I think part of the secret lies in the tradition and the story behind it — a young apprentice’s creation, a family legacy, a legal battle, and a cake that’s still made with care and pride. People don’t just taste the cake; they experience a slice of Viennese culture with every bite.
Absolutely — it really is amazing how a 16-year-old’s creation has become such a lasting symbol of culinary tradition! The “Cake War” truly adds drama and depth to its story — who would’ve thought a dessert could cause such a long legal battle?
As far as we know, the original Sachertorte recipe is still a closely guarded secret. Hotel Sacher is famously protective of it, and despite many imitations, nothing seems to match the balance and texture of the original. Their ability to produce over 360,000 cakes a year while maintaining such high standards is incredible — a true testament to Viennese precision and passion.
What sets the Sachertorte apart, in my opinion, is its elegant simplicity and the contrast of flavors: the dense chocolate cake, the slight tartness of the apricot jam, and that smooth, glossy glaze — it all comes together perfectly. But beyond the taste, it’s the history, legacy, and care behind every slice that make it unforgettable.
I completely agree with you—the story of the Sachertorte truly holds a special kind of magic! The secret to its lasting appeal isn’t just the simple yet unique combination of chocolate and apricot jam, but also the precise technique and delicate craftsmanship behind the chocolate layers and the glossy glaze that’s impossible to perfectly replicate.
The apricot jam adds a subtle balance of sweet and tart that beautifully complements the rich chocolate, but the true essence of the “Original Sachertorte” lies in the overall experience—the quality of ingredients and the skillful baking preserved at Hotel Sacher.
What really keeps this tradition alive is the family’s commitment to authenticity and continuous innovation, just like Eduard Sacher did—not only refining the recipe but also building a prestigious institution around it.
I believe this legacy can inspire modern pastry chefs to blend creativity with respect for heritage. It’s a great example of how dedication to quality and innovation can create something timeless in the world of pastry.