The Original Sacher-Torte made its debut in 1832 at the Sacher Café in Vienna. Since then it has been one of the most famous cakes in the world for over 175 years.
Although imitated throughout Austria, the original recipe remains a secret of the Sacher Hotel and Café, which is very much still in operation today in the Central District in Vienna.
Although the original can only be obtained directly at the Sacher Hotel, its On-Line Shop, or at four other locations; the Sacher Confiserie in Vienna, Sacher Confiserie in Salzburg, the Café Sacher in Innsbruck, or the Café Sacher in Graz. You may also find Sacher products at the Vienna airport.
Anyways, the basis for this delicious treat is a chocolate cake, thinly coated with best-quality apricot jam, topped with a chocolate icing. Some will slice the cake into 2 layers and apply the apricot jam between the layers. The Sacher-Torte tastes best with a portion of unsweetened whipped cream and complemented with a “Wiener Melange” (coffee with milk).
For those that want to try it on their own. Following is great recipe by Suzanne Stull (as submitted to All Recipes) and her ” Elegant Chocolate Cake”
Ingredients (Please note to use only the best ingredients):
5 (1 ounce) squares semisweet chocolate
3/4 cup white sugar
3/4 cup butter, softened
3/4 cup all-purpose flour
1 tablespoon butter, softened
4 (1 ounce) squares chopped semisweet chocolate
6 tablespoons strong brewed coffee
1 1/2 cups confectioners’ sugar
1 tablespoon vanilla extract
1/2 cup apricot preserves
Preparation and Baking Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
2. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
5. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
6. To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.
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