I’ve always had a soft spot for cakes that carry a bit of history with them. The Sacher Torte, a rich chocolate cake with a delicate apricot jam layer, comes with a story as fascinating as its flavor. It was invented by Franz Sacher in 1832 for Prince Metternich in Vienna, and to this day, it’s considered a staple in Austrian baking. But while it has its roots in the grand traditions of Vienna, this version of the recipe by Nigella Lawson feels less like a formality and more like a warm invitation into a cozy, indulgent afternoon. When you bake it, you’re not just making a cake-you’re making a slice of history that’s been tweaked and perfected over the years, yet still stays true to its luxurious roots.
When I first made Nigella’s version, I was expecting a complicated, finicky process that involved precise temperatures and delicate handling. But I was pleasantly surprised. Her recipe takes the elegance of the original and simplifies it for the modern-day baker-me included. No overly complicated techniques, just beautiful, velvety chocolate and that glorious apricot jam, all wrapped up in one decadent dessert. The result is pure indulgence without feeling like you’ve spent your entire afternoon in the kitchen.
Now, if you’re anything like me, you might have also had the idea that a torte had to be some complex, ’professional-level’ kind of cake. But let me tell you: this version is as forgiving as it is delicious. It’s perfect for impressing friends, or honestly, just treating yourself to something truly special.
Nigella Lawson’s Sacher Torte Recipe
Nigella’s Sacher Torte recipe is a dream for those of us who love a little bit of history with our food but don’t want to feel like we’ve bitten off more than we can chew. She takes all the elegance of the original cake and dials down the intimidation factor. I had the luxury of baking it a few weeks ago, and I remember how the smell of chocolate filled the kitchen like a welcoming hug.
What stands out in her recipe is the use of simple ingredients that, when combined, result in something absolutely luxurious. There’s no need for complicated techniques, and the results? Indulgent, yet satisfying. Each step feels manageable, even for a home baker who might have a busy life. It’s the kind of recipe you can go back to time and time again-maybe even for those special moments, like birthdays or celebrations.
Ingredient List
Here’s the breakdown of what you’ll need to recreate Nigella’s version of the Sacher Torte:
- Dark Chocolate (70% cocoa): 200g
- Unsalted Butter: 175g (softened to room temperature)
- Caster Sugar: 175g
- Eggs: 6, separated into yolks and whites
- Vanilla Extract: 1 tsp
- Ground Almonds: 100g
- Plain Flour: 100g
- Baking Powder: 1 tsp
- Apricot Jam: 6 tbsp (you’ll be using this for the filling)
- Icing Sugar: For dusting (optional)
- Dark Chocolate (for the glaze): 200g
- Water: 75ml (for the glaze)
The ingredient list might look like it’s a lot, but I promise it’s mostly things that you probably already have in your kitchen. The dark chocolate and ground almonds are really the two elements that give this cake that unique richness and depth of flavor. And as with any Nigella recipe, the quality of the ingredients will make a huge difference, so go ahead and get the best chocolate you can find.
How To Make Nigella Lawson’s Sacher Torte?
Making this cake is a bit like following a map to chocolate heaven. Here’s how you do it:
Preheat The Oven
Start by heating your oven to 180°C (350°F), and then butter and line your cake tin. I recommend using a 23 cm (9 inch) round cake tin. Line it with baking paper to make sure your cake comes out without any hiccups.
Melt The Chocolate
Break up your 200g of dark chocolate and melt it gently. You can do this over a double boiler or in the microwave in short bursts, stirring between each one. Once it’s smooth, set it aside to cool.
Mix Butter And Sugar
In a large bowl, cream together your softened butter and sugar. This is where the magic starts. I find that using a hand mixer here saves a lot of time and effort. Once it’s light and fluffy, add in your egg yolks one at a time, followed by the vanilla extract.
Fold In Dry Ingredients
Next, you’ll sift together the ground almonds, flour, and baking powder. Fold this dry mix into the wet ingredients slowly. If the batter feels a bit thick, don’t worry-it should be dense.
Whisk Egg Whites
In a separate bowl, beat your egg whites until stiff peaks form. This can take a couple of minutes with an electric mixer, but it’s totally worth it because it’ll give your cake that light, airy texture. Gently fold the whipped egg whites into the chocolate batter.
Bake
Pour the batter into your prepared tin and smooth the top. Bake in the oven for about 45-50 minutes. You’ll know it’s done when a skewer comes out clean (or with just a few crumbs). Let it cool completely in the tin for about 10 minutes, and then turn it out onto a wire rack to cool fully.
Assemble The Cake
Once the cake is cool, slice it in half horizontally. Spread a generous layer of apricot jam on the bottom half of the cake. Then place the top half back on.
Make The Glaze
To make the glaze, melt the remaining 200g of dark chocolate with the water. Stir until smooth. Then pour the glaze over the top of the cake, letting it drip down the sides. This step feels like a real moment of magic-you’ll see the cake transform as the glaze settles perfectly.
Final Touches
Once the chocolate glaze has set (it’ll take about 30 minutes), you can dust the top with a light sprinkle of icing sugar for a final touch of elegance.
Things I Learned
Making Nigella’s Sacher Torte was more than just baking; it was an experience that taught me a few things. First, I learned that patience really is key. The cake’s rich flavor comes from letting the chocolate and the apricot jam work their magic together, and even though it feels like you’re rushing through the process, it’s those little moments of rest that really make the cake shine.
I also learned how important it is to treat your ingredients well. The melted chocolate should be cooled down gently before being added to the batter, and the egg whites must be whipped just right to give the cake its fluffy texture. There’s something so satisfying about following a recipe that uses such simple, high-quality ingredients and turning them into something so complex and delicious.
And lastly, I realized that it’s okay to be a little indulgent every now and then. You don’t need to bake a cake just for a special occasion. Sometimes, you bake it because you deserve a treat, or because you want to take the time to enjoy the process. This Sacher Torte was exactly that-a moment of indulgence, made all the more special because I took the time to appreciate each step.