Sacher Torte now enjoys the reputation of being the most famous cake in the world for over 175 years! There are quite a few versions of Sacher Torte you might get to eat made by different bakeries, but the one made at the Hotel Sacher is the original one. It is said that Sacher Torte spurred a long legal battle between the Demal bakery and Hotel Sacher, eventually ending in an out of court settlement.
I have personally made this cake once. I wouldn’t say it was close to the original one, but still tasted divine. The combination of apricot jam and chocolate, tastes lovely and the chocolate glazing on the top makes the cake simply heavenly
This is the recipe for Sacher Torte, sourced by Wikipedia obtained through the courtesy of Mrs. Anna Sacher
3/4 cup (170 g) butter;
6 1/2 oz. (180 g) semi-sweet chocolate;
3/4 cup (170 g) sugar; 8 egg yolks;
1 cup (120 g) flour;
10 egg whites, stiffly beaten;
2 tbls. Apricot jam; icing:
1 cup (225 g) sugar;
1/3 cup (80 ml) water;
7 oz. (200 g) semi-sweet chocolate;
Beat butter until creamy. Melt chocolate. Add sugar and chocolate to butter; stir. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9″ cake tin. Pour mixture in. Bake in 275 degree F (140 degree C) in an oven for about 1 hour. Test with toothpick or straw. Remove to board; cool. Cut top off and turn bottom up. Heat apricots jam slightly and spread over top. Cover with chocolate icing, prepared as follows:
Cook sugar and water to thin thread. Melt chocolate in top of double boiler. Add sugar gradually to chocolate. Stir constantly until icing coats the spoon. Pour on top of cake.
Bake,eat, devour & enjoy
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