A long time ago my Mom and Dad went to Austria on holiday and came back with a sugar free sachertorte for me in a wooden box. I can clearly remember that first wooden box more than I could remember the torte as I kept it full of love letters from my then boyfriend. When I got engaged I decided to read through all of the letters for one last time and then throw them all away – but I kept the box. I was lucky enough to get a second sachertorte and Dave and I shared it, slice by slice and night by night until it was finished. Since then I have dreamt about the sachertorte but sadly I have never had the occasion to visit Austria and have a slice at the Hotel Sacher.

Today’s inspirational recipe from Lavender and Lime ♥ Sachertorte ♥ #LavenderAndLime Click To Tweet

I have previously made sachertorte for my blog but I could not post the recipe due to publishing constraints. I however found a recipe for sachertorte in my Larousse and this one I am sharing. It is not 100% the same as the original, but that could just be my taste memory romanticising the gift. And, in case you were wondering, I no longer have the boxes they came in – these were left behind in our last move when I needed to conserve space.

Have you visited the Hotel Sacher?



Adapted from Larousse Gastronomique page 900
Recipe Category: Baking
Makes enough for: 1 cake
All Rights Reserved: An original recipe from Lavender and Lime


for the cake

  • 100 g dark chocolate, roughly chopped
  • 4 egg yolks
  • 62 g butter, melted
  • 5 egg whites
  • 1 pinch fine salt
  • 75 g fructose
  • 63 g flour, sifted

for the icing

  • 75 g dark chocolate, roughly chopped
  • 125 mls mls cream
  • 100 g fructose
  • 1 egg, lightly beaten


for the cake

  • Preheat the oven to 180° Celsius
  • Melt the chocolate in a bain-marie
  • Place the egg yolks into a large bowl and lightly beat
  • Whisk in the melted butter
  • Add the melted chocolate and mix in thoroughly
  • Place the egg whites and the salt into a stand mixer and whisk until the egg whites are stiff
  • Add the fructose a but at a time and continue to whisk until you have incorporated all of the sugar, and the egg whites have formed stiff peaks
  • Fold a third of the egg whites into the chocolate and mix in
  • Fold the rest of the egg whites in, a bit at a time, making sure you cannot see a trace of the egg whites
  • Sprinkle the flour around the edges of your bowl and gently mix in
  • Pour into a lined baking tin
  • Place into the oven and bake for 45 minutes
  • Leave to cool in the tin for 5 minutes before turning out and leaving the cake to cool completely

for the icing

  • Place the chocolate and the cream into a small saucepan
  • Add the fructose and place onto a medium heat
  • Stir continuously until the fructose has dissolved
  • Leave on the heat for 5 minutes
  • Place 30mls of the mixture into your egg and mix in well
  • Pour this back into the saucepan and stir continuously for 1 minute
  • Remove from the heat and leave to cool and thicken at room temperature

to assemble

  • Place the cake onto a serving plate
  • Pour the icing over the cake, allowing it to drip down the edges
  • Place into the fridge for 3 hours to allow the icing to set
  • Remove 30 minutes before serving


I freeze left over egg yolks with a pinch of salt to use for making into an egg wash for pastry. Make sure you defrost the egg yolk in the fridge.

Click on the links for conversions and notes.

Take a look at what was previously posted on Lavender and Lime on June 19:


Top of Page