Chocolate and Apricot Cake

    1 hour 30 minutes

    This is my version of a 'Vienna torte', rich and filled with apricot preserves. The perfect cake for chocolate lovers.

    20 people made this

    Serves: 12 

    • 140g dark chocolate
    • 5 eggs
    • 170g butter, softened
    • 3/4 cup (150g) white sugar
    • 3/4 cup (90g) plain flour
    • 1 tablespoon butter, softened
    • 110g dark chocolate
    • 6 tablespoons strong brewed coffee
    • 1 1/2 cups (180g) icing sugar
    • 1 tablespoon vanilla essence
    • 1/2 cup apricot preserves

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 170 degrees C. Have all ingredients at room temperature.
    2. Melt 140g chocolate in a double boiler over hot water. Remove from heat and let cool.
    3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in colour. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
    4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 23cm springform pan.
    5. Bake for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm icing.
    6. To Make Icing: Melt 1 tablespoon butter and 110g chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the icing sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the cake.

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    Reviews in English (15)


    My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not like the famed- whichever you take that to be. This cake tasted somewhat like a box mix- the flavors were not as deep to me, probably a result of the quality of chocolate in the States versus Wien. If you use the whipped cream, as is tradition, do not sweeten it, it overpowers the chocolate. The cake is not meant to taste like a Hershey bar as many Americans like. The difference is, desserts are on a completely different level in Austria. Pastry and sweets are time-honored, proud traditions- usually unchanged for centuries. On the up side, i imagine this would be a nice deviation from a simple cake, possibly for a birthday. I suppose i will simply have my Omi ship them to me in the States.  -  30 Jun 2009  (Review from Allrecipes USA and Canada)


    My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee is a nice addition into the frosting - not too strong, as I was afraid it would be.  -  21 Feb 2002  (Review from Allrecipes USA and Canada)


    this sachertorte was excellent. In Vienna I went to the Sacher hotel to try Sachertorte. It was dry and uninteresting. My sister later went to Vienna and tried 3 tortes, also dry. This tasted like I expected one to taste. It was very moist even a week later a small piece refrigerated was still moist. The frosting is delicious thanyou.  -  05 Mar 2009  (Review from Allrecipes USA and Canada)