What is the Sacher Torte?
I would say it is much more than a simple cake; rather, it is the symbol of Viennese pastry, a true cultural heritage.
This is a chocolate cake with a thin layer of apricot jam and a perfect glaze that quickly became famous worldwide, conquering the palates of both young and old.
THE ORIGINS OF THE SACHER TORTE
The true story of the Sacher Torte originates in 1832 in Vienna when Prince Klemens Wenzel von Metternich, one of the most influential men of the Austrian Empire, asked his chef to prepare a special dessert for his guests. Unfortunately, the chef fell ill, and the task was assigned to his 16-year-old apprentice, Franz Sacher. Despite his young age, Sacher managed to create a cake that would leave an imprint in the history of pastry.
TRADITION AND LEGENDS
Franz Sacher became so famous for his dessert that he opened a grocery store where he sold his cake. However, it was his son Eduard Sacher who further perfected his father’s recipe during his apprenticeship at Demel pastry shop, one of the most renowned in Vienna. In 1876, he opened the Hotel Sacher where it became the flagship dessert.
Legend has it that there was a legal battle that lasted several years between Demel pastry shop and the Hotel Sacher for the use of the name “Sacher Torte.” This war was dubbed the “cake war,” which ended in 1963 with an agreement allowing both to use the name with a small difference: the Hotel “Original Sacher Torte” and the pastry shop’s version known as “Eduard Sacher Torte.”
THE ORIGINAL RECIPE
Ingredients:
- 150g dark chocolate
- 150g butter at room temperature
- 100g powdered sugar
- 6 eggs
- 150g granulated sugar
- 150g flour
- 200g apricot jam
**For the glaze:**
- 200g dark chocolate
- 200ml fresh cream
Preparation of the dough:
- Melt the dark chocolate in a bain-marie and let it cool slightly.
- In a bowl, beat the butter with the powdered sugar until it becomes a soft cream.
- Add the melted chocolate and mix well.
- Separate the egg yolks from the whites.
- Add the yolks one at a time to the butter and chocolate cream, mixing well after each addition.
- Beat the egg whites to stiff peaks with the granulated sugar.
- Gently fold the beaten egg whites into the chocolate mixture from bottom to top.
- Sift and gradually add the flour to the batter, continuing to mix.
Baking:
Pour the batter into a greased and floured cake tin (24 cm in diameter) and level the surface.
Bake in a preheated oven at 170°C for 50-60 minutes.
Check the baking with a toothpick.
Filling:
Once baked, let it cool completely.
Cut it in half horizontally and spread a generous layer of apricot jam on the base.
Cover with the other half of the cake.
Glaze preparation:
Melt the dark chocolate with the fresh cream in a bain-marie until you obtain a shiny and smooth glaze.
Pour the glaze over the cake and spread it with a spatula, covering the sides as well.
Let the glaze solidify and serve with plenty of unsweetened whipped cream.
CONCLUSION
The Sacher Torte is not just a dessert; it is a piece of history, a culinary tradition, and a symbol of elegance and perfection. Each bite tells the story of a young apprentice who, with talent and dedication, created one of the most beloved cakes in the world. By enjoying a slice of this delight, one not only tastes chocolate and apricot jam but also the rich history and cultural heritage of Vienna. The Sacher Torte is a celebration of Austrian pastry art, a journey through time that reminds us how great traditions can arise from the most unexpected circumstances. The next time you indulge in a slice of this masterpiece, let each bite transport you to the heart of Imperial Vienna, where a confectionery legend was born that continues to enchant the entire world.
