The Delectable Saga of Austrian Sachertorte
Dive into the luscious layers of history, tradition, and indulgence that make the Sachertorte an emblem of Austrian culinary artistry. This iconic chocolate cake, with its velvety texture and apricot glaze, is more than a dessert; it’s a story of legacy, passion, and the enduring pursuit of perfection.
The Birth of an Icon: Franz Sacher’s Brilliant Creation
In 1832, 16-year-old Franz Sacher was tasked with creating a dessert fit for Austrian nobility. Working under Prince Metternich’s chef, Sacher combined a rich chocolate sponge with a thin layer of apricot jam and a glossy chocolate icing. The result? A cake that would go down in history as one of Austria’s most beloved culinary treasures.
A Rivalry That Sweetened History
The Sachertorte’s fame ignited a delicious feud between two culinary giants: the Sacher family and Demel’s pastry shop. The dispute centered on who could claim the title of producing the “Original Sachertorte.” The rivalry was so intense that it culminated in a court case in the early 20th century, ultimately granting Hotel Sacher the exclusive rights to the “Original” label.
The Magic of Ingredients: What Makes It Special?
What sets the Sachertorte apart is its meticulous recipe:
- Rich Chocolate Sponge: A delicate balance of butter, sugar, eggs, and high-quality chocolate.
- Apricot Jam Filling: The tart sweetness perfectly complements the richness of the chocolate.
- Glossy Chocolate Icing: A silky coating that seals the cake’s flavors and gives it its signature sheen.
How to Enjoy Sachertorte the Austrian Way
The Sachertorte is traditionally served with a dollop of unsweetened whipped cream. Why unsweetened? To balance the cake’s intense chocolate flavors and enhance its complex taste profile. Pair it with a cup of Viennese coffee for the ultimate indulgence.
Beyond the Borders: Sachertorte’s Global Appeal
While deeply rooted in Austrian tradition, the Sachertorte has transcended borders. Its reputation as a symbol of Viennese culture has made it a sought-after delicacy in patisseries and bakeries worldwide.
The Annual Celebration: National Sachertorte Day
Every year on December 5th, Austria celebrates National Sachertorte Day. It’s a time for locals and visitors alike to honor this culinary masterpiece, often with creative variations and a deep appreciation for its storied past.
Recreating the Magic at Home
Although the original recipe remains a closely guarded secret, countless home bakers attempt to replicate its magic. The process demands patience, precision, and a love for chocolate.
Visiting the Source: A Must-Stop for Food Lovers
For the ultimate Sachertorte experience, visit the historic Hotel Sacher in Vienna. Here, you can savor the authentic cake in an opulent setting that pays homage to its royal origins.
A Sweet Legacy That Endures
The Sachertorte is more than a dessert; it’s a testament to Austria’s rich culinary heritage. Each slice carries the weight of tradition, the artistry of its creators, and the universal joy of indulging in something truly extraordinary.
Picture yourself in Vienna, wandering through its enchanting streets, and stepping into a quaint café. Let the magic of the Sachertorte – with its rich layers of chocolate and delicate hint of apricot – sweep you off your feet with its timeless elegance and irresistible taste.
Discover Traditional Austrian Recipes Discover Traditional European Recipes You may like this also: German Bienenstich Are you looking for a recipe similar to this?: Argentinian Chocotorta
Austrian Sachertorte
Ingredients
For the Cake
For the Apricot Glaze
For the Chocolate Glaze
Instructions
For the Cake
-
Preheat your oven to 170°C (340°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
-
Melt the dark chocolate in a heatproof bowl set over a pot of simmering water. Once melted, set aside to cool slightly.
-
In a large bowl, beat the softened butter with the powdered sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
-
Combine with Chocolate: Gradually add the melted chocolate to the butter mixture, mixing until well combined.
-
In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
-
Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
-
Add Flour: Sift the flour over the batter and gently fold it in until just combined.
-
Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
For the Apricot Glaze
-
In a small saucepan, heat the apricot jam with the water until melted and smooth.
-
Strain the glaze to remove any chunks of fruit. Brush the glaze evenly over the top and sides of the cooled cake. Allow the glaze to set for at least 30 minutes.
For the Chocolate Glaze
-
In a saucepan, bring the heavy cream to a simmer over medium heat.
-
Place the dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.
-
Place the cake on a wire rack set over a baking sheet. Pour the chocolate glaze over the top of the cake, allowing it to run down the sides evenly. Use a spatula to smooth the glaze if needed.
-
Allow the glaze to set at room temperature or in the refrigerator before serving.
Serving
-
Serve the Sachertorte at room temperature, traditionally accompanied by a dollop of unsweetened whipped cream.
-
Your homemade sachertorte is ready. Guten Appetit!
