Korean-inspired Sachertorte


Korean-inspired Sachertorte

Gochujang-infused Sachertorte: A Fusion Delight

In the vibrant world of Korean cuisine, we have taken the iconic Austrian Sachertorte and given it a unique twist. This fusion dessert combines the rich flavors of chocolate and apricot with a hint of spicy gochujang, resulting in a delightful treat that seamlessly blends the best of both culinary traditions.

Jan Dec

30 minutes

45 minutes

1 hour 15 minutes

8 servings


Vegetarian, Nut-free, Soy-free, Halal, Kosher

Wheat, Eggs, Milk

Gluten-free, Vegan, Dairy-free, Egg-free, Paleo


While the original Sachertorte is known for its dense chocolate cake and smooth apricot jam filling, our Korean-inspired version incorporates the bold and spicy flavors of gochujang, a traditional Korean chili paste. This addition adds a delightful kick to the classic dessert, creating a harmonious fusion of Austrian and Korean culinary influences. We alse have the original recipe for Sachertorte, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1880 KJ
  • Fat: 25g (total), 15g (saturated)
  • Carbohydrates: 50g (total), 35g (sugars)
  • Protein: 7g
  • Fiber: 2g
  • Salt: 0.2g


  1. 1.
    Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
  2. 2.
    In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. 3.
    Add the melted dark chocolate to the butter mixture and mix well.
  4. 4.
    Beat in the egg yolks, one at a time, followed by the vanilla extract and gochujang paste.
  5. 5.
    In a separate bowl, whisk the egg whites until stiff peaks form.
  6. 6.
    Gently fold the egg whites into the chocolate mixture until well combined.
  7. 7.
    Pour the batter into the prepared cake pan and smooth the top.
  8. 8.
    Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. 9.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  10. 10.
    Once the cake has cooled, slice it horizontally into two equal layers.
  11. 11.
    Spread a generous layer of apricot jam on the bottom layer and place the second layer on top.
  12. 12.
    In a small saucepan, heat the heavy cream until it begins to simmer.
  13. 13.
    Remove from heat and add the dark chocolate. Stir until the chocolate is completely melted and the glaze is smooth.
  14. 14.
    Pour the glaze over the assembled cake, allowing it to drip down the sides.
  15. 15.
    Optional: Sprinkle crushed peanuts or sesame seeds on top for garnish.
  16. 16.
    Allow the glaze to set before serving.

Treat your ingredients with care...

  • Gochujang paste — Adjust the amount according to your spice preference. Increase or decrease the quantity to achieve the desired level of heat.
  • Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
  • Apricot jam — Choose a smooth and high-quality apricot jam for a delicious filling.

Tips & Tricks

  • For a more intense gochujang flavor, mix a small amount of gochujang paste with the apricot jam before spreading it on the cake layers.
  • Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream to balance the spiciness of the gochujang.
  • If you prefer a smoother glaze, strain the melted chocolate and cream mixture before pouring it over the cake.
  • Store the Sachertorte in an airtight container at room temperature for up to 3 days.
  • This dessert pairs well with a cup of Korean green tea or a refreshing glass of iced barley tea.

Serving advice

Slice the Korean-inspired Sachertorte into generous portions and serve it on individual dessert plates. Garnish each slice with a sprinkle of crushed peanuts or sesame seeds for added texture and visual appeal. Accompany the cake with a small bowl of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Presentation advice

To present the Korean-inspired Sachertorte beautifully, place a slice of the cake on a dessert plate. Drizzle a small amount of the glaze around the plate in an artistic manner. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side. Sprinkle some crushed peanuts or sesame seeds on top of the cake slice for an elegant finishing touch.