Sachertorte
The original Sacher Torte from Hotel Sacher in Vienna, Austria. Sachertorte is often served with unsweetened whipped cream.
Made with layers of dense chocolate and apricot jam in the center along with icing on the top and sides, sachertorte is one of Austria’s most well-loved desserts. It is traditionally served with unsweetened whipped cream to compliment its overall taste.
Sachertorte was named after its inventor Franz Sacher who created the dessert in 1832 for Wenzel Clemens Prince Metternich. The trademark for the “Original Sacher-torte” is registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher.
However, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the “Original Sachertorte.”
Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now referred to as “Demels Sachertorte” and differs from the “Original” in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover, and covering the entire cake.
Today, visitors from around the world come to both Hotel Sacher and The Demel just to sample this famous dessert.
Linzertorte
Linzertorte is considered to be the oldest torte or cake in the world dating back from the 16th century. It is a short-crust pastry filled with red currant preserves with a decorative lattice pattern on top.
The name of the person who first recorded the recipe or named this dessert is unknown. However, the ingredients can be traced back to a 350 year old cook book. These ingredients are still used today when making the “Original Linzer Torte”. For the past 65 years, the confectioner Jindrak has reproduced what is known as the “Original Linzer Torte” throughout Austria
Sachertorte was invented by Viennese chef Franz Sacher who created the dessert in 1832 for Wenzel Clemens Prince Metternich. The cake became famous when Sacher’s son opened the luxury Hotel Sacher. While, the original recipe is kept a hidden secret, this version will satisfy any chocolate lover.
Sachertorte is best served with a side of unsweetened whipped cream to compliment the overall taste.
Ingredients
Cake
6 ounces (175 g) semisweet chocolate, chopped
¾ cup (125 g) all-purpose unbleached flour
¼ teaspoon salt
½ cup (150 g) finely ground almonds
6 large eggs, separated
1 cup (200 g) granulated sugar
½ cup (125 g) unsalted butter
1 teaspoon pure vanilla extract
Apricot Glaze
½ cup (155g) apricot jam
1 tablespoon water
Chocolate Glaze
12 oz (375 g) milk chocolate, chopped
1 cup (250 g) unsalted butter
2 tablespoon corn syrup
Directions
Preheat oven to 325F (165 C). Butter an 8-inch cake pan. Line the bottom with parchment (baking) paper cut to fit.
In a bowl, combine the eggs whites. Using a large whisk beat as fast as you can until the
egg whites begin to thicken. Continue beating until soft peaks form. Slowly add ¼ cup (60g) sugar and continue to whisk until stiff peaks form.
In another bowl, combine the butter and ½ cup (125 g) sugar. Using a whisk beat vigorously until the mixture is light in color and fluffy. Whisk in the egg yolks two at a time, beating well after each addition.
Whisk in the chocolate until blended and then the vanilla. Using a rubber spatula, fold the dry ingredients into the chocolate batter. Fold in half of the egg white mixture and then the remaining.
Pour the batter into the prepared pan. Bake the cake until a toothpick inserted into the center comes out clean, about 50 minutes.
Let the cake cool in the pan for 15 minutes. Remove cake from pan when completely cooled. Set aside.
To make the apricot glaze, in a small saucepan over medium heat, combine the jam and water and heat until the jam melts. Remove from the heat. Press through a fine-mesh sieve into a small bowl. Set aside.
Carefully cut cake horizontally to form 2 layers.
Using a pastry brush, coat one layer with the apricot glaze. Place the remaining cake layer on top and brush the top and sides of the cake with the remaining apricot glaze.
To make the chocolate glaze, place the chocolate, butter and corn syrup into a saucepan on medium heat. Melt all ingredients until combined. Stir occasionally. Remove from the heat and pour glaze through a fine-mesh sieve. Let cool for several minutes before using.
Pour glaze on cake. Allow the cake to settle before serving.
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