The chocolatey-apricot jammy cake is a classic dessert, which will crown any meal for sure. We are well aware that the Sacher cake/torte was created by an Austrian confectioner, but it is still a very popular dessert in Hungary, which recalls the era of the Austro-Hungarian Empire and the peacetime along with specialties like the Dobos cake and the Eszterházy cake.

According to, there used to be a popular saying in Vienna, according to which the emperor ruled “Austria’s house”, but Sacher ruled “Austria’s hotel”. It referred to Hotel Sacher, which was built by Eduard Sacher, who was the son of Franz Sacher, the creator of the Sacher cake. He made it for Archduke Metternich in 1832 at the age of 16. Little did the young confectioner know that his cake would conquer the whole monarchy.

In that time, inventions and novelties flowed from one part of the empire to the other, so it’s no surprise that Hungarians quickly took a liking in the cake. This is also why it is frequently mentioned among traditional peacetime dishes and desserts.

The official packaging by Hotel Sacher – Photo:

Getting back to the Sacher story, Eduard Sacher and his wife, Anna Sacher worked tirelessly to get across the concept of their hotel, which also spread the fame of the Sacher cake. The restaurant of the hotel was famous all over the country. There were days when 400 Sacher cakes were baked in the confectionery, because they had to be delivered to Berlin, London and Paris. In fact, the famously picky Empress Elizabeth was also among the lovers of the dessert.

After the death of Eduard Sacher, his wife went on with managing the hotel for almost forty years. Legend has it that she surprised many guest who asked for the director by saying “I am the boss in this shanty”. She was an excellent host, who loved her job passionately. She frequently visited her father-in-law, the creator of the Sacher cake, and always borrowed a new recipe from him.


Talking about recipes, the original recipe of the Sacher cake is still a secret. But the popularity of classic desserts is always proved by the fact that they are reconceptualised and reformed from time to time. Fortunately, the Sacher cake also has many variations, so you won’t be left without a trusty recipe 😉


For the sponge

  • 125 grams of butter
  • 125 grams of powdered sugar
  • 125 grams of dark chocolate
  • 125 grams of flour
  • 6 eggs

For the filling and glaze

  • 6 tablespoons of apricot jam
  • 140 grams of dark chocolate
  • 1 tablespoon of oil


Melt together the 125 grams of butter and oil, and let the mixture cool down. Mix the egg yolk and the sugar, and slowly add the buttery chocolate. Then, add the flour. Whip up the egg whites in a separate bowl and also add them to the chocolatey batter. Bake it in two parts (or one and cut it in half after it has baked) at 180° Celsius for 25-30 minutes. Let the sponge layers cool down and spread a hearty amount of apricot jam between the two layers. Melt together the remaining dark chocolate and butter, and cover your cake with the mixture. Let it sit in the fridge until serving.


Featured image:

Ce: bm

Source: Daily News Hungary

Leave a Reply

Your email address will not be published.