Sunday, January 15

The 'Sacher torte' - the pride of Austrian coffeehouses

This rich and simple Viennese chocolate cake filled with apricot jam is one of the most celebrated and famous cakes in history. It dates back to 1832 when Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria ordered his chefs to create a new dessert for his fancy friends. At the time, the head chef was ill and unavailable, so the kitchen cooks got in a panic not knowing what to do. Suddenly in a haste, a 16-year-old apprentice Franz Sacher came up with this simple and elegant idea for a cake which afterwards ensured him a flourishing career, followed by his son Eduard who opened up a hotel in Vienna in Philharmonikerstra3e. Nowadays, you can enjoy staying in this hotel packed with history also in Salzburg and treat yourself to the original torte and other pastries in 'Cafe Sacher' (Wien, Salzburg, Graz, Innsbruck).

If you want to be one of the 500-800 people ordering this historical cake in a day , you can buy it
here in the 'Sacher shop' which makes it available for people all around the world, packaged in nice wooden boxes, just like in the old times. They come in 4 different sizes and you can complement them with other presents from the shop like porcelain, souvenirs - i.e.original old-fashioned news-paper holder( cute!I am a big fan of the old coffehouse style).

I made my own version of this fabulous cake which has surely been tried by many:(original recipe borrowed from 'Chocolate the definitive guide' by Sarah Jayne-Stanes)
-beatifully moist chocolate almond sponge, raspberry jam, chocolate mirror icing

-125g dark chocolate (melted)
-125g sugar
-125g butter(low-fat margarine)
-125g ground almonds
- 6 eggs(separated)
- pinch of salt

200g dark chocolate(melted)
55g butter
100g icing sugar
100ml water

Pre-heat the oven to 180 degrees.

Melt chocolate in a microwave, watching and stirring every 20-30 seconds until smooth.

In a bowl, mix butter and sugar with an el.mixer until smooth. Add egg yolks and mix them in. Add cooled down chocolate and fold in using a spatula. Add ground almonds and mix in until combined.

Ina separate bowl, whisk the egg whites with a pinch of salt until stiff. Fold in little by little into the chocolate mixture, breaking up the thick mixture slowly.

Bake in a spring-form cake tin for about 20 min. until firm to touch.

Whilst cooling down, make the icing. Put the water and sugar in a small saucepan and bring to boil. Quickly add melted chocolate and whisk it in off the heat until smooth. Put back on the heat and bring to boil and take off quickly. Whisk and leave on the side to cool a little.

Cut the chocolate cake in half horizontally and spread the jam in the middle. Put the top back on and pour the icing on top in the middle. Take a spoon and with a circular movement from the middle, slowly spread the icing over the top to the sides. It will be setting in few minutes as it is already cooled down a little, so it won't run.

Keep a little choc. icing back and with a piping bag, write 'Sacher' on the top of the cake.


Anonymous Ivonne said...


That looks stunning! I have never tried to make a sacher torte but you certainly inspire me to do so!

I love your blog and I love the name!

2:41 am  
Blogger Andrea said...

Thanks. I had my camera stolen, so I am drawing again. The torte is superb!! Very moist because of the ground almonds instead of flour.

3:22 pm  
Blogger Fanny said...

Now i'm hungry. Your sacher torte looks absolutely scrumptious.


9:29 am  
Blogger Nita said...

Hi Dreska...Here I am in Colorado, USA reading your blog and am inspired to make your Sacher Torte (even though I just started Weight Watchers!). I have a scale so that I can measure grams etc. but I wonder what you mean by "icing" sugar. Is that the same as what we call Confectioner's sugar or Powdered sugar? Also, does low-fat margarine really work? Our low-fat marg. has a lot of water. You may e-mail me at, if you would be so kind. Thank you.

10:16 pm  
Anonymous personal injury said...

I think every person ought to read it.

8:25 am  

Post a Comment

<< Home

Powered by Blogger

Online Dating