Name: Chocolate‑Apricot Viennese Torte
Prep time: 30 min
Cook time: 45 min
Total time: PT-489396H28M34S
Cuisine: Austrian
Ingredients: 170 g (6 oz) bittersweet or semisweet chocolate (55‑70% cocoa); 113 g (½ cup) unsalted butter, melted & slightly cooled; 8 large eggs, separated; 150 g (¾ cup) castor or superfine sugar; 125 g (1 cup) all-purpose flour; 1 teaspoon vanilla extract; A pinch of salt; 200 g (about ¾ cup) apricot jam, warmed and strained; 170 ml (¾ cup) heavy cream; 200 g dark chocolate (≥70% cocoa), chopped; 25 g butter (optional, for satin shine)

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A refined twist on a classic Austrian favorite, this Chocolate Apricot Viennese Torte blends the richness of dark chocolate with the bright tang of apricot jam. It’s layered, glazed, and perfectly suited for special occasions or an indulgent weekend treat. The soft chocolate sponge, fruity filling, and silky ganache come together in a beautifully balanced, elegant dessert.

Chocolate Apricot Viennese Torte

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

170 g (6 oz) bittersweet or semisweet chocolate (55‑70% cocoa)

113 g (½ cup) unsalted butter, melted & slightly cooled

8 large eggs, separated (yolks & whites)

150 g (¾ cup) castor or superfine sugar

125 g (1 cup) all‑purpose flour

1 teaspoon vanilla extract

A pinch of salt

200 g (about ¾ cup) apricot jam, warmed and strained

For the glaze:

170 ml (¾ cup) heavy cream

200 g dark chocolate (≥70% cocoa), chopped

25 g butter (optional, for satin shine)

Directions

I preheat the oven to 170 °C (340 °F) and grease a 23 cm (9‑inch) springform pan, lining the bottom with parchment.

I melt the chocolate gently in a double boiler and set it aside to cool.

In a mixing bowl, I whisk the egg yolks with vanilla and salt until they thicken slightly, then stir in the cooled melted chocolate and butter.

In a separate bowl, I whip the egg whites until soft peaks form, gradually adding sugar to create stiff, glossy peaks.

I fold one-third of the egg whites into the chocolate mixture to lighten it, then gently incorporate the rest, being careful not to deflate the batter.

I sift and fold in the flour last, making sure everything is evenly mixed.

The batter goes into the prepared pan, smoothed on top, and baked for 45–50 minutes until a skewer comes out clean.

I let the cake cool for 10 minutes in the pan, then remove the rim and let it cool fully on a wire rack.

Once cooled, I slice the cake horizontally to make two even layers.

I spread half the warmed apricot jam over the bottom layer, then place the top layer back on and coat the entire cake with the rest of the jam.

To make the glaze, I heat the cream to a simmer, then pour it over chopped chocolate (and butter if using), stirring until glossy and smooth.

I let the glaze cool slightly, then pour it over the cake, letting it drip naturally over the sides. A spatula helps smooth it evenly.

The cake sets at room temperature before I chill it for at least an hour.

I always let the torte rest overnight — it improves the flavor and texture.

Before serving, I slice it and add a dollop of unsweetened whipped cream, Viennese-style.

Servings and timing

Servings: 12 slices

Prep time: 30 minutes

Cook time: 45 minutes

Total time: 75 minutes + overnight resting

Calories: Approx. 370 kcal per slice

Variations

I sometimes swap apricot jam for raspberry preserves when I want a more tangy contrast.

For an even deeper chocolate flavor, I use 70% cocoa in both the sponge and the glaze.

A dash of orange liqueur in the apricot jam gives a grown-up twist.

If I want to make it gluten-free, I substitute the flour with a 1:1 gluten-free baking blend.

Storage/Reheating

I store the torte in the refrigerator, covered, for up to 5 days. It actually tastes better on the second day as the flavors meld together. If I want to bring it back to room temperature for serving, I take it out about 30 minutes beforehand. I don’t recommend reheating, as it’s meant to be served at room temperature or slightly chilled.

FAQs

How do I get the glaze perfectly smooth?

I always pour the glaze over a chilled, jam-coated cake and use a spatula to gently spread it. Letting it cool slightly before pouring helps control the flow.

Can I freeze this cake?

Yes, I wrap the unglazed, filled cake tightly in plastic wrap and freeze for up to 2 months. I glaze it after thawing and chilling.

Why do I need to strain the apricot jam?

Straining removes any fruit chunks for a smoother finish and ensures an even layer beneath the glaze.

What can I use if I don’t have castor sugar?

I make superfine sugar at home by pulsing regular granulated sugar in a blender or food processor for a few seconds.

Can I make this cake in advance?

Absolutely — I often make it a day ahead. The flavor deepens and the glaze sets perfectly overnight.

Conclusion

This Chocolate Apricot Viennese Torte is a dessert I turn to when I want to elevate a gathering or create something beautiful and satisfying. It’s rich without being too heavy, elegant yet comforting, and every bite offers a contrast of textures and flavors that’s simply unforgettable. Whether I’m honoring a tradition or just indulging my sweet tooth, this torte never disappoints.

Recipe:

Chocolate‑Apricot Viennese Torte

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Author: Cheryl
Total Time: 75 minutes + overnight resting
Yield: 12 slices
Diet: Vegetarian

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Description

A refined take on the classic Austrian dessert, this Chocolate-Apricot Viennese Torte features layers of rich chocolate sponge cake, tart apricot jam, and a glossy dark chocolate glaze. Perfect for special occasions or as a luxurious treat.

Instructions

Preheat the oven to 170 °C (340 °F). Grease a 23 cm (9‑inch) springform pan and line the bottom with parchment paper.
Melt the chocolate gently in a double boiler and set aside to cool slightly.
In a bowl, whisk the egg yolks with vanilla and salt until slightly thickened. Stir in the cooled chocolate and melted butter.
In a separate bowl, whip the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites without deflating the batter.
Sift and fold in the flour until fully incorporated.
Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then remove the rim and let cool completely on a wire rack.
Once cooled, slice the cake horizontally to create two even layers.
Spread half the warmed, strained apricot jam over the bottom layer. Place the top layer on and coat the entire cake with the remaining jam.
For the glaze, heat the cream to a simmer, then pour it over the chopped chocolate (and butter, if using). Stir until smooth and glossy.
Let the glaze cool slightly, then pour it over the cake, allowing it to drip naturally over the sides. Use a spatula to spread evenly.
Let the cake set at room temperature, then chill for at least an hour.
Allow the torte to rest overnight for best flavor and texture.
Before serving, slice and optionally serve with a dollop of unsweetened whipped cream.