Sacher Torte

The history of the Sacher Torte is as rich as its flavor. This iconic Viennese cake has a fascinating tale that spans centuries:-

1. Origins: The Sacher Torte was invented in Vienna, Austria, in 1832 by Franz Sacher, a 16-year-old apprentice chef. He created the cake for Prince Wenzel von Metternich, a prominent statesman, and diplomat, who requested a special dessert for an important dinner party.
2. Debut: Franz Sacher’s creation was an immediate hit, captivating the prince and his guests with its rich flavor and elegant presentation. The cake’s combination of chocolate sponge cake and apricot jam, coated in a glossy chocolate glaze, proved to be a winning formula.
3. Sacher’s Legacy: Franz Sacher went on to become a renowned chef and eventually opened his own delicatessen in Vienna. He passed down his recipe for the Sacher Torte to his son, Eduard Sacher, who further refined and popularized the cake.
4. Hotel Sacher: In 1876, Eduard Sacher’s widow, Anna Sacher, founded the Hotel Sacher in Vienna, which became famous for its luxurious accommodations and exquisite cuisine. The hotel’s café began serving the Sacher Torte, drawing visitors from around the world who wanted to taste the legendary dessert.
5. Trademark Dispute: In the early 20th century, a legal dispute arose over the rights to the name “Sacher Torte” between Hotel Sacher and the Demel Bakery, another renowned Viennese establishment. The matter was eventually resolved, with Hotel Sacher retaining the exclusive rights to the original recipe and the use of the name “Sacher Torte.”
6. Worldwide Fame: Over the years, the Sacher Torte gained international acclaim and became synonymous with Austrian cuisine and culture. It became a must-try delicacy for visitors to Vienna, and its fame spread far and wide, with numerous bakeries and cafes around the world offering their own interpretations of the classic cake.
7. Culinary Icon: Today, the Sacher Torte remains one of Austria’s most beloved culinary exports, celebrated for its decadent flavor and storied history. It continues to be served at the Hotel Sacher in Vienna, where it is meticulously crafted according to the original recipe, ensuring that each slice retains the timeless taste of this iconic dessert.

The Sacher Torte’s journey from a humble creation in a Viennese kitchen to a global culinary sensation is a testament to its enduring appeal and the skill and craftsmanship of its creators.

Ingredients

For the chocolate sponge cake:

• 150g (5.3 oz) dark chocolate (around 70% cocoa), chopped
• 150g (2/3 cup) unsalted butter
• 150g (3/4 cup) granulated sugar
• 6 large eggs, separated
• 150g (1 1/4 cups) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

For the apricot filling:

• 200g (1 cup) apricot jam
• 1-2 tablespoons rum (optional)

For the chocolate glaze:

• 150g (5.3 oz) dark chocolate (around 70% cocoa), chopped
• 100ml (1/3 cup + 1 tablespoon) heavy cream
• 2 tablespoons unsalted butter

Preparation

1. Preheat the oven and prepare the pan: Preheat your oven to 180°C (350°F). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. Melt chocolate and butter: In a heatproof bowl set over a pot of simmering water (double boiler), melt the chopped chocolate and butter together, stirring occasionally until smooth. Remove from heat and let it cool slightly.
3. Beat egg yolks and sugar: In a large mixing bowl, beat the egg yolks with the granulated sugar until pale and thick.
4. Add melted chocolate mixture: Gradually pour the melted chocolate mixture into the beaten egg yolks, stirring until well combined.
5. Fold in dry ingredients: Sift the flour, baking powder, and salt into the chocolate mixture. Gently fold until just combined.
6. Beat egg whites: In a separate clean mixing bowl, beat the egg whites until stiff peaks form.
7. Fold in egg whites: Gently fold the beaten egg whites into the chocolate batter until no white streaks remain.
8. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Prepare apricot filling: In a small saucepan, heat the apricot jam over low heat until it liquefies. Stir in the rum (if using) and let it cool slightly.
10. Assemble the cake: Once the cake has cooled, slice it horizontally into two equal layers. Place one layer on a serving plate and spread the apricot filling evenly over the top. Place the second layer on top of the filling.
11. Make chocolate glaze: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Let it sit for a minute, then stir until smooth and glossy.
12. Glaze the cake: Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly over the top and sides of the cake.
13. Chill and serve: Refrigerate the cake for at least 1 hour to set the glaze before serving. Slice and enjoy!

This Sacher Torte is a decadent and indulgent dessert, perfect for special occasions or whenever you crave a rich chocolate treat with a hint of fruity sweetness.