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Sachertorte
 
“Sacher” is an institution closely connected with Austria’s history and frequently also with the history of Europe.
Let us travel back down memory lane to the not always “good old times”, which later became the victim of nostalgic and sentimental desires: back to the Viennese Biedermeier – to the year 1832.
In that year, the still omnipotent “Coachman of Europe”, Prince Klemens Wenzel von Metternich, issues the command to his head chef to create a delicious dessert for fastidious honourable guests, “He is not allowed to bring dishonour upon me tonight!” And this at a time when the head chef is confined to his sick-bed! The commission is passed on and ends up with a sixteen-year-old second-year apprentice cook, the bright “lad” Franz Sacher… Nobody knows exactly what happened hereafter.
 
Das Hotel Sacher um 1900 © Hotel Sacher Wien
The Hotel Sacher around 1900 © Hotel Sacher Vienna
There are many legends surrounding it. In any case, the delicacy presented to the nobility was of exceptionally good taste: this tender, fluffy chocolate cake with zesty apricot marmalade under the icing.
History is full of anecdotes; but that this “delicacy set forth on a unique triumphal march around the world”, as a religious writer relates, is not at all far-fetched. Franz surely remembered very well how he succeeded with his “stroke of genius” amongst a small group of people. The fully trained chef, after years of learning the trade with Prince Esterhazy, ventured first to Bratislava, then Budapest to strive for independence: he offered his composition once again, this time on a grand scale. And he won: before long there was great demand everywhere for the “cake of Sacher” and probably the most famous of cakes began its triumphant success around the world.
The Hotel Sacher Vienna
– opened 1876 by Eduard Sacher,
son of the inventor of the
Original Sacher-Torte –
an Austrian institution.
 
   
© Hotel Sacher Wien © Hotel Sacher Wien
Hotel entrance
© Hotel Sacher Vienna
Frontal view at night
© Hotel Sacher Vienna
At hotel Sacher we combine tradition, luxury, style and Viennese charm with comfort and pleasure. We hope to welcome you as a guest in one of our 5 Star Austrian Hotels or one of our Sacher coffee houses.
Hotel Sacher Wien
A 1010 Vienna, Philharmonikerstr. 4
+43-(0)1- 514560
+43-(0)1- 51456810
map
Cake Sacher-style
(this is not the original recipe)
Ingredients
For 1 baking pan 22-24cm diameter = 12 servings
130g butter
110g caster sugar
1 single sachet of vanilla sugar (8g)
6 eggs
130g cooking chocolate
110g granulated sugar
130g plain cake flour
Butter for greasing the cake form
Apricot marmalade for filling

ICING
125ml water
300g granulated sugar
250g plain chocolate
Preparation
Melt the cooking chocolate. Add the caster sugar and vanilla sugar to the butter until creamy, stir in egg yolk bit by bit, then add the melted chocolate and mix properly.
Whip the egg white with the granulated sugar until creamy and carefully fold it into the melted chocolate mix. Finally stir in the flour.
Pour this batter into the baking pan (which has been well greased with butter), put it into the preheated oven at 170 degrees C and bake it for 1 hour; for the first 15 minutes, leave the oven door open a finger’s breadth.
When ready invert the cake and let it cool.
Heat up the apricot marmalade to 70 degrees C.
Slice through the cake in the middle, spread the marmalade onto the lower half and put the cake together again. Coat all the outside with marmalade; after that leave it to dry off for at least 2 hours.
For the icing, cook the sugar with the water for about 5 minutes and let it cool down.
Soften the chocolate in a water bath and mix with the still warm sugar solution so that you get a thick, smooth icing; should it become too thick, thin down with some water.
Pour the lukewarm icing over the cake and spread all around.
Put the Sacher cake into a cool place until icing is dry. Then cut it into 12 slices and serve it with whipped cream as desired.
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