Here is a version of the decadent Austrian classic, the eponymous Sachertorte (pronounced “SOCCER tort”) found in many of Vienna’s coffeehouses and originally served in Vienna’s Hotel Sacher. You can sample this on our ships, or try our delightful interpretation of this Viennese treasure at home. Just close your eyes, and you will hear the faint strains of a Strauss waltz.



  • 10 Tbsp (143 g) softened butter
  • ½ C (65 g) sifted confectioners’ sugar
  • 8 egg yolks
  • 8 egg whites
  • 5 oz (142 g) bittersweet chocolate, chopped
  • ⅔ C (82 g) flour
  • ½ C (96 g) sugar
  • 2 Tbsp (44 g) apricot jam


  • 8 oz (227 g) bittersweet chocolate, chopped
  • 2 Tbsp (29 g) butter


  • Whipped cream



Preheat oven to 375°F (190°C). Cream together butter and confectioners’ sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz (142 g) bittersweet chocolate; add gradually to the creamed mixture; fold in flour. In a separate bowl, beat egg whites and sugar until stiff; fold into chocolate mix. Pour batter into a lined 9-in (23-cm) springform pan; bake 50–65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including sides, or alternatively, slice cake in half crosswise and also add jam between layers. Make glaze by melting chocolate with butter, then pour over cake; let dry before slicing and garnish with whipped cream.

  • Prep time: 5 minutes.
  • Cook time: 50–65 minutes.
  • Makes 8 servings.

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