Sachertorte: A taste of Vienna's timeless chocolate legacy
The Sachertorte is one of the most renowned Austrian desserts and is recognised globally. The history of this chocolate cake is shrouded in mystery and rich in anecdotes, drawing gourmets from various parts of the world to Vienna, where they can savour its original version.
Today, the Sachertorte is a symbol not just of Viennese cuisine but also of the emotions and nostalgia associated with bygone times. Contemporary interpretations and modifications of this cake capture the attention of chefs worldwide who endeavour to recreate its magic in their kitchens. You can try it too!
The history of the Sachertorte
The Sachertorte, invented in 1832 by Austrian pastry chef Franz Sacher, has generated significant excitement in the culinary world since its inception. Franz Sacher crafted this exceptional dessert at the behest of Prince Klemens von Metternich, who required a new delicacy for a special occasion. The result was delightful – a blend of rich chocolate cake with delicate apricot marmalade that became a sensation, and the recipe swiftly became a recognisable symbol of Vienna.
The secret of the Sachertorte recipe
While the Sachertorte is now served worldwide in various versions, the original recipe, meticulously safeguarded in Vienna's Hotel Sacher, is surrounded by legend. This hotel was granted exclusive rights to use the original name "Sachertorte" following a series of legal battles. It is here that enthusiasts of this chocolate culinary treasure can enjoy the authentic cake, whose taste transports them to the era of imperial Vienna. This cake not only embodies a symbol of local cuisine but also an integral part of the city's culture. Viennese cafés, such as the renowned Café Demel, have become pilgrimage sites for fans of the Sachertorte, who yearn to taste the original delight. Over the years, Vienna has established its standing as the capital of desserts, with the Sachertorte as its flagship dessert.
How to make Sachertorte at home
The Sachertorte is more than just a blend of chocolate and apricots – it is a genuine journey through time, transporting us to 19th-century Italy and Austria.
Ingredients for the cake:
- 1 cup icing sugar,
- 200g dark chocolate - with a minimum of 80% cocoa content,
- 5 large eggs,
- 140g unsalted butter (softened),
- 160g cake flour,
- 2 teaspoons baking powder.
For the filling:
- 250g apricot jam.
Chocolate glaze:
- 115g dark chocolate,
- 120ml double cream.
Instructions:
- To prepare the cake, start by whisking the egg whites to stiff peaks.
- Next, chop the dark chocolate into small pieces and melt it in a saucepan over low heat, stirring constantly.
- Add the butter to the chocolate mixture and stir until everything is fully combined.
- Gradually add the icing sugar and egg yolks, stirring vigorously until smooth.
- Incorporate the sifted flour and baking powder into this mixture, and finally, carefully fold the egg whites into the chocolate batter using a spatula.
- Fill a greased and floured baking pan with the batter.
- Bake the cake at 180°C for 30–40 minutes, until a skewer inserted into the centre comes out clean.
- Heat the chopped chocolate with double cream until it becomes a smooth mass to make the chocolate glaze.
- Cut the cooled cake in half and spread the apricot jam between the layers. Finally, evenly coat the cake with the glaze and decorate as desired, for example, with fresh blueberries.
