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History of Sacher Torte

By Edited Jan 11, 2014 1 7

Sacher Torte is a dessert that has two layers of chocolate sponge cake along with apricot jam in the middle. Then it is topped with a dark chocolate icing. The Original Sacher-Torte is only available from Austria, where it was developed. During 1832, Franz Sacher, an apprentice 16 year old culinary artist, was placed in charge of preparing a dessert for a very important guest, the Austrian State Chancellor, Prince Clemens Lothar Wensel Metternich. The head chef was not available due to illness. Sacher developed the original recipe for the Sacher-Torte, which remains a secret to this day and is a culinary specialty at the Hotel Sacher. Sacher's grandson did sell the recipe for some unknown reason to Demel's in Austria in 1965. However, after a long legal battle, Demel's had to alter the version to differ. Their version now has the apricot jam under the chocolate icing, whereas the Original Sacher-Torte has it between the cake layers. The original can be made to order from the official Hotel Sacher website. It can be shipped worldwide and can be expected to be received in 7 days or less, depending on location. It is shipped in a wooden box to the US for about 40 to 50 dollars. It is also available to buy in a very, very few locations at Hotel Sacher in Vienna and at Sacher cafes in Graz, Salzburn and Innsbruck. The Hotel Sacher, is located in Vienna and Salzburg. These are luxury, 5-star hotels with a Viennese style.

Sacher-Torte is a drier like cake. It is meant to be enjoyed with real dairy whipped cream for the best taste. While some people marvel about this special dessert, others don't enjoy the taste at all. There are many recipes available, trying to mock this famous Vienna treat. However, it seems that no one can pin it down just right.

Sacher Torte

Recipe for a cake compared to Sacher-Torte

Cake Ingredients:

  • 6 1/2 tablespoons of butter, softened
  • 1/2 cup of granulated sugar
  • 4 ounces of semi-sweet chocolate, melted ahead of time
  • 5 large egg whites
  • 5 large egg yolks
  • 3/4 vanilla extract
  • 1/8 teaspoon of salt
  • 1/3 cup of granulated sugar
  • 1/2 cup of sifted cake flour

*If all purpose flour is used, be sure to sift it thoroughly several times. This cake is a sponge cake and has to have that extra fine consistency.

*Be sure to use real butter that is unsalted, not whipped, but regular. Margarine is not recommended at all for this recipe.

Cake Directions:

  1. Preheat the oven to 325 degrees Fahrenheit
  2. Grease and flour an 8-inch cake pan, or line the bottom with wax paper dusted lightly with flour.
  3. Cream the butter and 1/2 cup of sugar together on high until light and fluffy.
  4. Mix in the melted chocolate and blended well.
  5. Beat in the eggs. Blend well.
  6. Now blend in the vanilla extract until well blended.
  7. Beat the egg whites, in a separate bowl, until they form soft peaks.
  8. Mix in the salt to the egg whites and then the 1/3 cup of sugar.
  9. In small additions, fold in the flour and meringue. Start with the flour and end with the egg whites.
  10. Pour the cake batter into the prepared pan, then place the cake pan on top of a cookie sheet to keep the bottom from burning.
  11. Bake for about 45 to 55 minutes, or until the cake test done.
  12. Remove the cake from the oven and place on a wire rack to cool.

Once the cake is completely cooled, divided it in half, making two layers. Lay the first layer on top of a wire rack with a pan underneath, this will save a mess. Spread apricot jam between the two layers of cake and place the top layer on. Now it's time to prepare the chocolate topping, which is a double layer process.

Chocolate Glaze Ingredients and Instructions:

  • 1/2 cup + 2 tablespoons of heavy whipping cream
  • 5 1/3 ounces of unsweetened chocolate, chopped
  • 2 tablespoons of butter
  1. Place the heavy cream in a small saucepan and bring it to a boil. Then remove it immediately to cool to 190 degrees.
  2. Once it cools to the 190 degrees, put in the chocolate. Lay it aside for a bit to melt.
  3. Stir it with a wooden spoon gently, in full circles until it reaches a state of being blended.
  4. Once it cools to 95 degrees, add in the butter and stir gently until the butter is blended.
  5. Immediately apply it to the cake top and sides.

Now place the cake, on the wire rack and pan in the refrigerator for 30 minutes. Then do the second layer of chocolate glaze.

Ingredients:

  • 1/2 cup + 2 tablespoons of heavy whipping cream
  • 5 1/3 ounces of unsweetened chocolate, chopped
  • 4 tablespoons of butter
  1. Prepare the same as the other sauce.
  2. Place the heavy cream in a small saucepan and bring it to a boil. Then remove it immediately to cool to 190 degrees.
  3. Once it cools to the 190 degrees, put in the chocolate. Lay it aside for a bit to melt.
  4. Stir it with a wooden spoon gently, in full circles until it reaches a state of being blended.
  5. Once it cools to 95 degrees, add in the butter and stir gently until the butter is blended.

Immediately spread it on top of the other chocolate layer. Pop any air bubbles that form so the finished product will look nice.

Return it to the refrigerator to chill and set, then it can be remove from the wire rack and placed on a cake stand. Serve with whipped cream.

Variations:

Some people coat the cake with a syrup called, Kirschwasser syrup. To make this, simply take 2 tablespoons of simple syrup. This is made by mixing 1 1/3 tablespoons and 2/3 tablespoon of water together to prepare the simple syrup. Mix this with a small bit of Kirschwasser, a fruit flavored brandy. Spread this on the cake before adding the jam.

Of course this is not the Original Sacher-Torte recipe. However, it is very comparable and can stand in for those who can't afford the original, or simply can't wait to try it out.

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Comments

Jun 29, 2010 12:44pm
rspears01
This recipe sounds deliciously brilliant!!!
Sacher Torte; jam and sponge cake? Wow, this is one I simply have to try!!! Yummy!
Jun 29, 2010 2:03pm
Pamela99
This dessert sounds fantastic and the recipe doesn't look too difficult. Thanks for sharing.
Jun 29, 2010 9:04pm
freedomw
This is kind of cake makes me want to eat it, not bake it. I've never heard about this type of cake before. Thank you for writing an enlightened article that included information about the man behind the creation of the cake.
Aug 8, 2010 8:55pm
chenxianling
This comment has been deleted.
Aug 11, 2010 3:10pm
thumas
This comment has been deleted.
Aug 23, 2010 8:41pm
weianow
sounds yummy. I always wondered what these cakes were like. I've never tasted one, but it sure sounds delicious!
Sep 4, 2010 5:18pm
ZackProser
Yummy! Thanks for the great recipes.
Oct 29, 2010 6:56pm
bizusaonline
Sounds delcious, nice recipe or how to article.
Dec 16, 2010 4:10pm
Lynsuz
Sounds great.
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