Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Sachertorte - Austrian Chocolate Cake Recipe

 Sachertorte - Austrian Chocolate Cake  Photo : Jackie Cameron

Sachertorte - Austrian Chocolate Cake
Photo : Jackie Cameron

Sachertorte - Austrian Chocolate Cake

A Sachertorte is a well-loved Austrian chocolate cake. It comprises melted chocolate as opposed to cocoa powder and requires well whisked egg whites. The sponge layers are sandwiched with whipped cream and lots of apricot jam. A chocolate ganache and chocolate glaze make this another deliciously decadent delight.


Yields: 1 Cake 20cmx 6cm


90g Unsalted Butter

90g White Sugar

110g good quality Dark Chocolate

5 Eggs separated

5ml Vanilla Extract

Pinch of fine Salt

80g White Sugar

90g Cake Flour, sieve


135g Apricot Jam

150g Cream, whipped


1) Cream the butter and 90g sugar until light and fluffy

2) Add melted chocolate, egg yolks and vanilla extract in small batches

3) Beat the egg whites with the salt adding the sugar slowly until soft peak is formed and the sugar granules are dissolved

4) Fold in the flour and egg white mixture alternatively into the chocolate mixture. 

5) Pour into a greased tin and lined cake tin

6) Bake at 160˚C for 45 - 55  minutes or until cooked

7) Turn out onto a cooling rack

8) When cool, cut the cake in half lengthways with a very sharp serrated knife

9) Top the one cake layer with the jam and then finish with the whipped cream amount. Sandwich the two layers together and set aside



150g Dark chocolate, chopped

150g Cream


1) Heat the cream in a sauce pan

2) Pour heated cream over finely chopped chocolate and mix well until all the chocolate is melted

Place the cake onto a wire rack with a tray below. Pour this chocolate ganache over the cooled cake and spread evenly until completely covered. Allow the ganache covered cake to set in the fridge.



150g Dark chocolate, chopped

150g Cream

50g Unsalted Butter


1) Heat cream in a pot

2) Pour the heated cream over the chopped chocolate.

3) Add the butter and stir continuously until the butter is well mixed in and the mixture is lump free and smooth

Complete the cake by pouring over the glaze and spreading it over the chocolate ganache. This gives the cake a shiny finish.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713