The Sacher Hotel, an iconic institution in Vienna, Austria, is renowned worldwide for its exquisite culinary delights, none more famous than the Original Sacher-Torte. This decadent chocolate cake, created by Franz Sacher in 1832, has become a symbol of Austrian confectionery. Here, we delve into the history of the Sacher Hotel and provide an authentic recipe for you to recreate this culinary masterpiece at home.
History of the Sacher Hotel and the Original Sacher-Torte
The Sacher Hotel, established in 1876 by Eduard Sacher, son of the original creator of the Sacher-Torte, has been a beacon of luxury and gastronomy in Vienna. The hotel's association with the Sacher-Torte began when Eduard decided to include the cake in the hotel's menu, elevating it from a simple confectionery to an international sensation.
The Original Sacher-Torte is a delicate balance of rich chocolate, apricot jam, and whipped cream. It was first served at Prince Metternich's residence in 1832, where it was a resounding success. The recipe, a closely guarded secret, was passed down through generations of the Sacher family until it was finally revealed to the public in 1965.
Ingredients for the Original Sacher-Torte
Before you begin, ensure you have the following ingredients to hand:
- 200g dark chocolate (minimum 70% cocoa)
- 200g unsalted butter, softened
- 200g caster sugar
- 6 eggs, separated
- 150g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100ml strong black coffee
- 100ml milk
- 1 tsp vanilla extract
- 2 tbsp apricot jam
- 150ml double cream, whipped
Equipment
- 2 x 18cm round cake tins
- Electric mixer
- Spatula
- Bowl
- Saucepan
- Wire rack
Steps to Create the Original Sacher-Torte
Follow these steps to create the perfect Sacher-Torte:
| Step | Instructions |
|---|---|
| 1 | Preheat your oven to 180°C (160°C fan) and grease and line the base of the cake tins. |
| 2 | Melt the chocolate in a bowl set over a saucepan of simmering water. Once melted, remove from heat and set aside. |
| 3 | In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. |
| 4 | Sift in the flour, baking powder, and salt. Add the melted chocolate, coffee, milk, and vanilla extract. Mix until well combined. |
| 5 | In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. |
| 6 | Divide the batter evenly between the prepared cake tins and smooth the tops with a spatula. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean. |
| 7 | Leave the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely. |
| 8 | Once cooled, spread a thin layer of apricot jam on one cake and place the second cake on top. Spread the remaining jam on the top and sides of the cake. |
| 9 | Spread the whipped cream on the top and sides of the cake, creating a smooth finish. |
Your Original Sacher-Torte is now ready to serve. Enjoy a slice with a cup of coffee or a glass of dessert wine, and savor a taste of Vienna in your own home.
