Sachertorte (UK: /ˈzæxərtɔːrtə/ ZAKH-ər-tor-tə, US: /ˈsɑːkərtɔːrt/ SAH-kər-tort, German: [ˈzaxɐˌtɔʁtə], Austrian German: [ˈsaxɐˌtɔrtɛ]) is a chocolate sponge cake covered with chocolate glaze, with an interior layer of apricot jam either under the glaze or in the middle of two sponge layers.
Just like the Viennese original, this rich chocolate cake gets its dense, decadent texture by pouring Grand Cru Swiss dark chocolate directly into the sponge batter. After baking, it is layered with a fruity apricot jam before being enrobed in velvety-smooth dark chocolate ganache and sprinkled with chocolate shavings.
What is the difference between Sachertorte and chocolate cake?
The classic Sachertorte is a chocolate cake, denser than your usual sponge cake, with one or more layers of jam (usually apricot) and covered with chocolate glazing. The result can be described quite simply as delicious, though some feel the layer of icing overdoes the sweetness.
The world's most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests.
The cake he created could not have been more delicious. The Original Sacher-Torte is still hand-made using Franz Sacher's original recipe to this day, and is best enjoyed with a dollop of unsweetened whipped cream. (Chocolate) dreams do come true!
Pairing Sachertorte involves balancing its rich chocolate and apricot flavors with wines that offer complementary or contrasting notes. Excellent choices include Franciacorta, Tawny Port, Banyuls, and Pineau des Charentes.
Created in 1832 by a 16-year-old apprentice named Franz Sacher for Prince Metternich, this dense chocolate cake layered with apricot jam and coated in a shiny, flawless chocolate glaze is perhaps the most famous Vienna cake in the world.
Original Sacher-Torte is a brand name and cannot be translated. The cake was named after pastry chef Franz Sacher who originally created the recipe in 1832.
As far as familiarity goes, the Sacher Torte is the undisputed Number 1. The most famous cake in the world tastes best where the original version is served: at the elegant Hotel Sacher in Vienna. Every year, 360,000 original Sacher Torte are produced by hand.
If the temperature in your house is 60-70°, then it's fine to let a Sacher torte sit out at room temperature—just press parchment or waxed paper against the cut edges of the exposed cake to keep it moist. If it's hotter than 70° in your home, then it's best to refrigerate the Sacher torte.
Sachertorte is a chocolate cake with layers of rich chocolate sponge cake filled with apricot jam and coated in chocolate ganache. The sweet treat is considered a Viennese specialty, but there is also a Sacher Hotel and a cafe in Salzburg.
If you've never had sachertorte, it's a deeply chocolatey cake with a wonderful layer of complexity from the apricot jam and a chocolate glaze. It's really, really good, especially when served with the traditional schlagobers, or unsweetened whipped cream.
Cafe Sacher is home to the world-famous Original Sacher-Torte and known for the best Sachertorte in Vienna but I'll let you be the judge of that! This elegant spot is steeped in Viennese tradition. Expect classic red interiors, polished service, and a must-try slice of rich chocolate cake layered with apricot jam.
To freeze your sachertorte layers, wrap the un-iced cake in a double layer of cling film, then in a double layer of foil and freeze for up to 2 months. Defrost overnight at room temperature before icing. Or you can make the cake up to 5 days ahead, wrap as above and keep in a cool, dry place.
Recipes. Sponge cake baked with meringue and almonds becomes the centerpiece of this delightful layer cake filled with custard and whipped cream. Kvæfjordkake began its inception in the north of Norway and has earned it's nickname as verdens beste, “the world's best”.
The Sachertorte, Austria's iconic chocolate cake, has achieved worldwide fame. Yet it is just one of the many sweet success stories that have been crafted here since the days of the empire. In Austria, dessert is as important as the main course, whether it's Tafelspitz (boiled beef) or Käsespätzle (cheese noodles).
The recipe of the Original Sacher-Torte does not contain any nuts. However, we do also produce bakery products containing nuts so that traces of nuts might be present in the Original Sacher-Torte.
