Sachertorte

The Sachertorte is a specific type of chocolate cake, or torte, that was invented by Austrian Franz Sacher in 1832. It is one of the most famous Viennese culinary specialties.

History

The Sachertorte was created by Franz Sacher, who was a 16-year-old apprentice at the time, for Prince Metternich and his guests. The cake was an instant success and has since become a staple of Viennese cuisine.

Ingredients and Preparation

The ingredients of a Sachertorte are butter, sugar, semi-sweet chocolate, eggs, flour, apricot jam, and dark chocolate for the glaze. The preparation involves beating the butter and sugar together, melting the chocolate, separating the egg yolks from the whites, and then gradually adding the melted chocolate, flour, and beaten egg yolks to the butter and sugar mixture. The egg whites are beaten until they are stiff and then folded into the mixture. The batter is baked, and once cooled, it is cut in half horizontally, filled with apricot jam, and then iced with the dark chocolate glaze.

Variations

There are many variations of the Sachertorte, but the most famous is the one served at the Hotel Sacher in Vienna. The recipe is a closely guarded secret, and the cake is often served with unsweetened whipped cream.

Cultural Significance

The Sachertorte is not just a cake, but a symbol of Vienna and its rich culinary history. Every year on December 5th, Austria celebrates National Sachertorte Day.

See Also

• Viennese Cuisine
• Franz Sacher
• Hotel Sacher
• National Sachertorte Day

References

• Hotel Sacher
• Austrian Tourism Board

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