Imagine biting into a slice of rich, dense chocolate cake that carries a secret surprise: a layer of tart, glossy apricot jam nestled right in the middle, all encased in a shiny, smooth chocolate glaze. That’s Nigella Lawson’s Sacher Torte. It’s her loving homage to the classic Viennese dessert invented back in 1832 by Franz Sacher.
What I love about Nigella’s version is how she makes this seemingly regal cake approachable without stripping away any of its indulgence. It’s like she whispers, “You can do this at home and it will taste amazing”. The cake itself is moist yet firm, with a subtle crumb that holds the jam perfectly. The chocolate glaze isn’t just a topping – it’s a silky, almost mirror-like finish that turns every slice into a showstopper.
I remember the first time I made a Sacher Torte inspired by Nigella. The whole process felt like an act of love. from melting the chocolate with a gentle hand to carefully spreading that layer of apricot jam. It’s a dessert that demands patience and care but rewards you with something that feels both special and timeless.
Nigella Sacher Torte Recipe
Ingredients Needed
To make this cake, you won’t need anything exotic which is part of its charm. Here’s the lineup:
- Dark chocolate (the real stuff, preferably 70% cocoa for that deep, bittersweet hit)
- Unsalted butter (softened – you want it to blend smoothly)
- Caster sugar (fine sugar to keep the crumb tender)
- Eggs (separated – the whites will be whipped for that lovely lift)
- Plain flour (for structure but not too much. you want it tender)
- Ground almonds (a subtle nutty note that adds moistness)
- Apricot jam (the heart of the cake, spread lovingly between layers)
- For the glaze: More dark chocolate, a touch of butter and a little golden syrup for shine
I find that using high-quality chocolate here makes a night-and-day difference. I once tried a budget bar and the glaze didn’t have the same glossy sheen or depth of flavor. Lesson learned!
Equipment Needed
You don’t need a professional kitchen to tackle this but a few trusty tools will make your life much easier:
- Springform cake tin (about 20 cm/8 inches). because the cake is delicate and you’ll want to get it out without breaking a sweat
- Mixing bowls. at least two, one for whisking egg whites and one for the batter
- Electric hand mixer or stand mixer. whipping egg whites by hand is an epic workout but doable if you’re up for it!
- Spatula – for gentle folding and spreading jam
- Saucepan – for melting chocolate and making the glaze
- Cooling rack – letting the cake rest before glazing is crucial
When I first made this, I didn’t have a springform tin and used a regular round tin instead. and let’s just say the cake did not come out in one piece. Having the right equipment saved me a lot of stress on subsequent tries.
Instructions To Make Nigella Lawson’s Sacher Torte
Here’s the step-by-step, with a few little tips I picked up along the way:
- Preheat your oven to around 170°C (340°F). Grease and line your springform tin carefully – this cake is delicate and a well-prepared tin will help it come out clean.
- Melt your dark chocolate and butter together gently in a bain-marie or over very low heat. The moment it looks smooth and glossy, take it off the heat. Patience here is key; overheating chocolate can ruin the texture.
- In a separate bowl, whisk your egg whites to soft peaks, then gradually add the caster sugar to get glossy, firm peaks. This is the magic that will give your cake lift without using baking powder.
- In another bowl, beat the egg yolks with a little sugar until pale and creamy. Fold in the melted chocolate-butter mix, ground almonds and sifted flour carefully. don’t rush, you want to keep the batter airy.
- Gently fold the egg whites into the chocolate mixture in three stages, keeping as much air as possible.
- Pour the batter into your prepared tin and bake for about 45-50 minutes. The cake should be firm to the touch but still moist inside. test with a skewer (it should come out with a few moist crumbs, not wet batter).
- Once cool, slice the cake horizontally into two even layers. Spread the apricot jam generously on the bottom half, then sandwich with the top layer.
- For the glaze, melt chocolate, butter and golden syrup together until glossy. Pour this over the cake, using a spatula to smooth it evenly. The glaze will set with a shiny finish.
- Let it rest for a couple of hours or overnight in a cool place before slicing. This wait feels almost unbearable but it’s essential. the flavors deepen and the glaze sets perfectly.
What I Learnt
Making this cake taught me patience in the most delicious way. You can’t rush the process. folding, waiting and letting the cake cool properly is part of the rhythm. I also learned that quality ingredients really do shine in a simple recipe like this; the chocolate, the jam, even the eggs, all matter.
One surprising thing was how much the texture changed with the whipped egg whites. It’s not a heavy, fudgy cake but more like a dense, tender sponge that melts in your mouth with a luxurious chocolate and fruit balance.
And that glaze? It’s magical. It transforms the cake from homemade to something that looks like it belongs in a chic Viennese cafe window.
FAQs
What Makes Nigella Lawson’s Sacher Torte Different From Other Versions?
Nigella’s version is a bit lighter, thanks to her approach of using fewer eggs than traditional recipes, and the chocolate is a bit more intense. She also adds a touch of orange zest in the glaze, which brings a lovely brightness that contrasts beautifully with the richness of the cake.
Can I Make Nigella’s Sacher Torte In Advance?
Absolutely! In fact, Nigella suggests making it a day ahead. The flavors meld even better as it sits, and the cake stays wonderfully moist. Just make sure to store it in an airtight container, and it’ll hold up for a few days.
Is There A Way To Make Nigella Lawson’s Sacher Torte Gluten-free?
Yes, you can easily make it gluten-free by swapping the regular flour for a gluten-free flour blend. Just be sure the blend you’re using works well in cakes, and you should have no problem. It’ll still turn out rich and delicious!
