Die berühmte Sacher-Torte / Landgeflüster 02. August 2016, landhotels - Kulinarik , Rezepte Die wohl berühmteste Torte der Welt Die Sachertorte ist eine Schokoladentorte mit Marillen-Marmelade und Schokoladenglasur. Die Kuchenmischung mit Schokolade wurde zuerst im Jahre 1832 vom damals 16-jährigen Kocheleven Franz Sacher im zweiten Lehrjahr am Hofe des Fürsten Metternich kreiert. Seither gilt die Torte als eine der berühmtesten kulinarischen Spezialitäten Wiens. 1876 tritt Eduard Sacher, Sohn von Franz Sacher, als Gründer des Restaurants und Hotels Sacher auf. Das Original Die Bezeichnung Original Sacher-Torte wurde vom Wiener Hotel Sacher als ein Markenzeichen registriert, die Rezeptur der Torte wird geheim gehalten.

Diese Torte ist ausschließlich im Hotel Sacher Wien, im Hotel Sacher Salzburg, im Café Sacher Innsbruck, im Café Sacher Graz, im Sacher Shop Bozen sowie im Duty-Free-Bereich des Flughafens Wien erhältlich. Außerdem können die Torte und andere Sacher-Artikel im Online Shop des Hotels Sacher bestellt werden. Bis 1965 gab es einen langjährigen Rechtsstreit mit dem k. u. k. Hofzuckerbäcker Demel um diesen Namen, da dort schon seit ihrer Erfindung ebenfalls eine "Original Sacher-Torte" hergestellt worden war. Nach dem Tod von Anna Sacher 1930 wechselte deren Sohn zu Demel und übertrug der Konditorei das Alleinverkaufsrecht für eine Eduard-Sacher-Torte. In den folgenden Prozessen stritt man darum, ob eine echte Sacher-Torte eine zweite Schicht Marmelade in der Mitte aufweisen sollte oder nicht und ob die Verwendung von Margarine anstelle von Butter zulässig sei.

Mittlerweile heißt die Torte Demels Sachertorte und wird nach wie vor in Handarbeit hergestellt und unterscheidet sich von der Original Sacher-Torte durch die einmalige Marmeladenschicht unterhalb der Kuvertüre. Vorläufer der Sacher-Torte finden sich schon viel früher, etwa im 1718 erschienen Kochbuch Conrad Haggers oder in Gartler-Hickmanns "Wienerischem bewährtem Kochbuch" aus dem Jahr 1749. Seit Katharina Prato in "Die Süddeutsche Küche" jedoch eine "Chocolade-Torte à la Sacher" vorstellte, sind Schokoguss, Marillenmarmelade und der Name Sacher untrennbar miteinander verbunden.

Entstehungsgeschichte der Original Sacher-Torte Die Geschichte der weltberühmten Original Sacher-Torte begann 1832, als der sechzehnjährige Kocheleve Franz Sacher am Hofe des Fürsten Metternich in Vertretung des erkrankten Küchenchefs ein Dessert für besonders anspruchsvolle Gäste kreierte - die Original Sacher-Torte. Der Legende nach, erteilte der allmächtige "Kutscher Europas", Wenzel Clemens Fürst Metternich, irgendwann im Jahr 1832 den Befehl, für verwöhnte hohe Gäste ein besonders wohlschmeckendes Dessert zu kreieren: "Dass er mir aber keine Schand" macht, heut Abend!" und das gerade zu einem Zeitpunkt, wo der Chefkoch im Krankenbett liegt! Der Auftrag wird weitergeleitet und landet bei einem sechzehnjährigen, im zweiten Lehrjahr stehenden Kocheleven, dem aufgeweckten "Buam" Franz Sacher...

Sicher ist jedenfalls, dass die Spezialtorte den Herrschaften außerordentlich mundete: diese zarte, flaumige Schokoladentorte mit der pikanten Marillenmarmelade unter der Glasur. Der Franz hatte sich sicherlich genau gemerkt, wie sehr er mit seinem "Geniestreich" im kleinen Kreis reüssiert hatte. Und als der ausgelernte Koch, nach Gesellenjahren bei den Grafen von Esterhazy, vorerst in Pressburg, dann in Budapest, den Schritt in die Selbständigkeit wagte, bot er seine einmal schon erfolgreiche Komposition abermals an, diesmal im großen Stil. Und gewann: nach der "Torte vom Sacher" wurde alsbald überall gefragt und der Siegeszug der wohl berühmtesten aller Torten um die ganze Welt begann. Streng gehütetes Geheimnis Seit 1832 ist die Original Sacher-Torte die wohl berühmteste Torte der Welt und das Originalrezept ein streng gehütetes Geheimnis des Hauses.

Jährlich werden mehr als 360.000 Original Sacher-Torten produziert und so wie schon vor über 175 Jahren von Hand aprikotiert, glaciert und verpackt. Die Original Sacher-Torte wird aus reinen Naturprodukten ohne Konservierungsmittel hergestellt und ist ein markenrechtlich geschütztes Produkt, für das es weltweit kein Wiederverkaufsrecht gibt. Eingeweihte Kreise berichten, das Geheimnis der Sachertorte stecke nicht in den Zutaten der eigentlichen Torte, sondern in deren Schokoladenglasur. Diese besteht laut eigenen Angaben des Hotels Sacher aus drei besonderen Schokoladensorten, die von unterschiedlichen Herstellern exklusiv hierfür produziert werden. Diese Produkte bezieht das Hotel Sacher aus Lübeck und Belgien (nach anderen Angaben: aus Frankreich und Spanien). Erst das besondere Mischungsverhältnis der verschiedenen Schokoladensorten erzeugt den unverwechselbaren Geschmack.

Derzeit werden vom Hotel Sacher rund 300.000 Torten pro Jahr hergestellt. Dies verlangt jährlich die Verarbeitung von 1,2 Mio. Eiern, 80 Tonnen Zucker, 70 Tonnen Schokolade, 37 Tonnen Marillenmarmelade, 25 Tonnen Butter und 30 Tonnen Mehl. Die Produktion ist seit 1999 nicht mehr im Keller des Hotels, sondern in einem Flachbau nahe dem Zentralfriedhof in Simmering angesiedelt. Für die Herstellung der Torten in Handarbeit werden derzeit 21 Konditoren und 25 Verpacker benötigt. Eine Mitarbeiterin ist alleine damit beschäftigt, bis zu 7.500 Eier täglich aufzuschlagen. Erst seit 2003 gibt es eine automatische Schneidemaschine, zuvor mussten die hunderttausend Torten noch von Hand geteilt werden.

Neben der Sachertorte werden auch Varianten wie die Sacherschnitte, der Sacherwürfel und andere Süßwaren produziert. Die Torte wird täglich in zwei Tranchen ins Hotel geliefert, wo ein Drittel der Jahresproduktion verzehrt wird. Ein weiteres Drittel wird in den Verkaufsstellen erworben, das letzte Drittel wiederum wird in alle Welt verschickt. An der originalen Rezeptur der Sachertorte dürfen die Konditoren nicht rütteln. Dennoch gelang 1998 die Produktion der mit 2,5 Meter Durchmesser größten je hergestellten Sachertorte, die auch ins Guinness Buch der Rekorde aufgenommen wurde. Die größte Hochzeits-Sachertorte wiederum wies 12 Stockwerke auf. Best Sacher Torte Recipes and Sacher Torte Cooking Ideas by Cream butter thoroughly. Slowly add sugar and beat until well blended. Add 6 egg yolks, 1 at a time, beating after each addition, and the vanilla. Whip egg whites until stiff and fold them into the melted chocolate.

Combine the 2 mixtures and fold ... 0 by Grease two 9-inch round cake pans; line bases of pans with waxed paper and set aside. In large bowl and using electric mixer, beat egg yolks lightly. Add melted chocolate, butter and vanilla, beat until fluffy. In separate large bowl, beat egg ... 0 by Cake: Blend together: butter, sugar, egg yolks, and vanilla until fluffy. Melt the chocolate in a little saucepan, cool and stir into above. Beat egg whites, adding 1/2 cup sugar, slowly. Gradually and gently fold sifted flour, baking powder and egg ... 0 by Molly53 A delicious confection from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947 0 by In a large mixing bowl bring egg whites to room temperature. Meanwhile, grease and flour a 9x1 1/2" round baking pan. In a medium saucepan melt the butter and semisweet chocolate over low heat, stirring occasionally; cool. Stir in egg yolks and ... 0 by **Jubes** A traditional Austrian torte.

The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate 0 by Scarlett516 Adding for ZWT6. I hear this is delicious and well worth the effort! Most of the cooking time is inactive. 0 by Amy A This chocolate and apricot cake is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense - not too sweet - apricot and chocolate concoction. It is a lot of work but WELL worth the effort! 0 by mystic_river1 Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cookies and cakes during the holiday season. With this classic Sacher Torte recipe, you can create delightful holiday cake for your family and friends. home >books >cooking >sacher_torte Sacher Torte Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cakesand cookies during the holiday season.

With this classic Sacher Torte recipe, you can create a delightful holiday cake for your family and friends. 0 by mystic_river1 Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cookies and cakes during the holiday season. With this classic Sacher Torte recipe, you can create delightful holiday cake for your family and friends. home >books >cooking >sacher_torte Sacher Torte Christmas and baking are synonymous. Baking recipes for eating and decoration, for keeping and giving which is perfect for every cook. Nothing smells better than fresh baked cakesand cookies during the holiday season. With this classic Sacher Torte recipe, you can create a delightful holiday cake for your family and friends. 0 What are the five best Viennese food experiences? - Vienna, AT - Forbes Travel Guide What are the five best Viennese food experiences? Vienna Correspondent London, England, UK Vienna has a long and varied culinary heritage. Here are Forbes Travel Guide’s editors’ five Vienna food experiences you simply have to sample: 1. Wiener Schnitzel.

The clue’s in the name: these tasty veal escalopes — pounded thin, coated in bread crumbs and fried — are a genuine Viennese specialty. Enjoy it with a squeeze of lemon juice and the potato salad the always come on the side. 2. Tafelspitz. A mouth-watering local delicacy, the most typical Tafelspitz is a big pot of beef stewed in broth with root vegetables and spices, then served up with minced apples and horseradish. 3. Street sausages. The traditional fast food here is the humble sausage, and you can buy hot ones at ‘Würstelstands’ throughout the city. Forbes Travel Guide editors heartily recommend the super tasty Wiener Würstel (AKA Frankfurter). 4. Sacher-Torte. Arguably the world’s most famous chocolate cake, Sacher-Torte — a soft fluffy chocolate cake with a thin layer of apricot jam under the chocolate icing — was invented by Franz Sacher in 1832. While it can be enjoyed at any eatery in the city, you can’t get any more authentic than the original Café Sacher. 5. Kaiserschmarrn.

First prepared for Austrian Emperor Francis Josef I, this popular dessert is torn up pieces of caramelized pancake, sprinkled with sugar and served with hot plum compote. Related Questions Anyone tried the World famous Viennese Sachar cake? | Europe Forum | Fodor's Travel Talk Forums Anyone tried the World famous Viennese Sachar cake? Tagged: France 5 Another northern Italy itinerary. by TerriJ | 13 responses; most recent on Jan 17, 17 at 01:00 PM 7 Euro Travel & Trivia Quiz #150 by PalenQ | Be the first to reply ; posted on Jan 17, 17 at 12:57 PM 8 French restaurants by sankarmukh1 | 7 responses; most recent on Jan 17, 17 at 12:56 PM Tagged: France , Italy , Spain , Switzerland , United Kingdom 12 Tagged: Croatia 21 Europe's Most Iconic Sights...???????

by PalenQ | 48 responses; most recent on Jan 17, 17 at 12:16 PM Anyone tried the World famous Viennese Sachar cake? Posted by: mnss on Apr 22, 05 at 09:54 PM If you search ubder Sacher Vienna you will find lots of advice. I have never been tempted myself -- but others have and generally report disappointment. Dryness and dullness seem to be besetting failings. Some recommend alternatives available locally. Some allege curtness by hotel and/or restaurant staff. BTW: If you rent The Third Man, which everyone should see before visiting Vienna, you will note that the "British Army hotel" in the British Zone is the Sacher. Patrick on Apr 22, 05 at 10:25 PM Picture a cake made from sawdust with layers of felt between and icing made from dark chalk. Got the picture? Ok, well, Sacher Torte isn't quite that good. Make sure you get lots of coffee to wash it down. The coffee will be the best part.

platzman on Apr 22, 05 at 10:45 PM Yes indeed, the SacherTorte may be the most famous of Viennese cakes, but is certainly not the best. I prefer a simple apricot-filled krapfen (donut) or apfelstrudel with strong coffee. I tried the Linzertorte years ago. It was much better than the Sacher. kswl on Apr 22, 05 at 10:54 PM Don't listen to them, mnss, Sacher tortes are a wonderful dessert. The real torte's cake-like layers are made with finely ground nuts, not flour, and the layers alternate dark, semi-sweet chocolate with a citrus-y apricot. There's little, if any, flour in a real torte. The people who have posted here have described a cake, not the real torte. And the best Sacher torte EVER was to be had at Friederich's on York Avenue in New York, somewhere in the upper 70's. I had good Sacher Torte in Austria, but nothing to compare to Friederich's.

NYCFoodSnob on Apr 22, 05 at 10:55 PM I think Patrick's description is a written work of art. Nicely done. I'll never forget my first bite, after much ballyhooed fanfare. From the look on my face, one would have thought I had bitten into a burnt piece of the Sahara Desert. Given the fact it's very hard to hide my honest feelings and my facial expression always gives me away, it's no surprise the woman who told me "it's the most fabulous dessert on earth" no longer speaks to me. I've never been fond of dense desserts and I particularly don't enjoy dense, moist-less cake, which explains my unwavering love for alcohol-soaked genoise. When it comes to cake, especially chocolate, I turn to the French each and every time. Patrick on Apr 22, 05 at 10:58 PM The one I'm describing is the one that I was served at the Sacher Hotel, the place where it was "invented". Yes, kswl's physical description of it is right, but I was simply describing its taste -- the dryest thing I ever tasted.

Maybe the place in New York has vastly improved on the original which is the one I had -- like maybe they figured a way to make it moist? suehoff on Apr 22, 05 at 11:01 PM I serond the sawdust comment but in the past felt that jet lag may have compromised it. However the coffee in Vienna was so wonderful I have forgotten the vaunted sacher torte. Plus our server was forgiving as we slumped in our chairs.... mnss on Apr 22, 05 at 11:01 PM Thanks you guys! If the Sacher is not that good then why the hell is there so much publicity about it not only on the web, but also on every Vienna guide book that I've read!(3) Even Rick Steves said on PBS that he would just go to Vienna to taste it!! Now I know why he never got a raise to the Travel Channel !! I am kind of disappointed now! and they'd better have some other good chocolate dessrerts in Vienna to make up for this! yes, I've tried it -- not at the Sacher hotel but at another famous cafe in Vienna. I agree with Patrick.

I didn't much like it at all. kswl on Apr 22, 05 at 11:03 PM You're probably right about that--there are many wonderful chefs in NYC who specialize in taking tired old standbys and making them fresh. A properly prepared torte is actually quite moist, as nuts are about half oil. You should give it another try, Patrick, maybe somewhere outside Vienna. SeaUrchin on Apr 23, 05 at 02:12 AM I agree, I tried it at the Sacher HOtel and it was dreadful, the torte that is. I thought it was just an old torte that was being pushed on me because I was a tourist. I'll try it again when I am an old tart. I hate Sacher Torte. Pick something else--you'll have plenty of choices. One of my fondest memories of Europe is sitting on the steps of a bridge over the Grand Canal of Venice, eating pastries we'd purchased in Salzburg the afternoon before. (we took the night train) I was definitely in heaven.

G_Hopper on Apr 23, 05 at 07:13 AM I haven't tried Sacher Torte - but I wonder if it isn't best enjoyed in combination with coffee...? Think about a couple of other famous baked goods: the biscotti and a traditional scone. If you had been reading about how delicious these were and then came upon them and took a big bite, you would probably think about the biscotti, "What is the big deal about this rock-hard cookie?" - and about the scone , "Well, this is just a big, dry biscuit (American) with a few currents." However if you eat these goodies as intended, dunking the biscotti in your espresso to soften it and infuse it with the flavor, and having the scone slathered in clotted cream or butter & preserves with an exceptional cup of tea - then you start to appreciate their popularity. Just some thoughts...

gradyghost on Apr 23, 05 at 07:23 AM Hello mn: I too share the negative views on the Sacher Torte, but I suggest that you try its competitor, the Imperial Torte, which may be had at the Hotel Imperial and its sister, The Bristol. I found it so good that I sent one back to a friend in the U.S. where the shipping turned out to exceed the price of the Torte. Oh well. Gradyghost BTilke on Apr 23, 05 at 07:24 AM I have been served Sacher torte at the Sacher Hotel in Vienna, at Demel's (also Vienna) and in Baden, Austria, where it truly originated. And never liked a single bite. It's arguably the world's most over-rated dessert. But fortunately, there are zillions of other pastries to enjoy in Vienna (or elsewhere in Austria) that are far better and will make you forget all about that dry, nearly tasteless upstart.

(If you do insist on eating Sacher torte, make sure you have it with lots of whipped cream and something to drink so you can wash it down.) halfpint on Apr 23, 05 at 07:53 AM Have never had the PLEASURE of eating or tasting the above mentioned, but can only imagine it (and maybe better that way), however last year in Croatia had the most wonderful cake like dessert they say they are famous for and after the first one, each evening called for an encore. Halfpint elberko on Apr 23, 05 at 09:47 AM Well, we like it! Yes, it'd drier and less sweet than American-style cakes. Austrian desserts are meant to be eaten with lots of Schlag and coffee. Doesn't mean anyone is "wrong" if they don't care for it-it's just a matter of personal taste. BTW- "torte" doesn't always mean nuts are involved, though they often are. The original Sachertorte does't involve nuts.

~Liz Eloise on Apr 23, 05 at 11:08 AM I never had Sacher torte at the Sacher, but I did have Sacher torte sent by the Sacher by air mail in a wooden box to Munich, and I thought it was wonderful. It was very dense, admittedly, but not at all dry. If you have any doubts (which would not surprise me, given all the comments above), go to Demel where you can choose among dozens of different pastries. cecisard on Apr 23, 05 at 01:06 PM LOL LOL LOL I thought that my authentic Sacher was dried up only because I brought it all the way from Vienna back to Brazil to eat it with my kids... Giovanna on Apr 23, 05 at 01:17 PM Another disappointed and deluded Sacher Torte taster! We had just toured the Belvedere, where we had a terrific view of Vienna, and where we had joyously viewed some Klimt's, including The Kiss. We visited the museum shop and then went to the small restaurant.

What else I thought, the perfect time for a coffee and to sample Sacher Torte. My husband was smarter and had a very nice, moist piece of cake. I haven't read all the above posts so may be duplicating some descriptions, but after my first bite of chocolate sawdust I thought either the Viennese are nuts, or my taste buds died. It was just awful! humanone on Apr 23, 05 at 01:28 PM My stepmother was from Vienna, so I grew up on Sacher Torte in New York; never had a bad one. In Vienna itself, I found thta Demel's (or Dehmel's) had a version with a thin layer of marzipan (almond paste) under the chocolate icing which sent me to heaven. Buy why quibble about which dessert is best; have them all! It has been a custom in Vienna to go to a coffee shop around 4 PM for "youzer", which is a pastry of your choice with coffee. Again, many kinds of coffee.

I always get a "Weisse" which is coffee with milk, but if you want to get chubby, get the delicious "Kaffe mit Schlag" which is black coffee with tons of whipped cream. But, forget my comment about chubby, live life, enjoy food! damama on Apr 23, 05 at 01:35 PM The only Sacher Torte I've ever had was one I made many years ago (at least 20) with a recipe from Gourmet Magazine. I think the cake was on the cover. This one was so good that I guess the chef's in Gourmet's kitchen did something to improve the original. I'm sad to hear the origianl is not worth the wait. SeaUrchin on Apr 23, 05 at 02:31 PM To expound a bit on my post: I had heard about Sacher Torte all of my life so I insisted that we go to the Hotel to finally have some. I was the only one from our table who ordered it so I was all excited. It tasted like dust! I descreetly said "blech" to my friends.

I thought they had give me an old dried up piece left over from the lunch crowd, so I dipped it in coffee and it tasted like dust dipped in coffee. The coffee was good though. I have held it against the hotel for years so I am glad to know that is how it is supposed to taste. Who made you think "Sacher Torte" would be a world famous cake? Which it really isnt . What made you think so? "The sound of music?" I really am very much interested is your stories. elaine on Apr 23, 05 at 03:14 PM Sacher Torte is indeed famous, or not so many of us would have even heard of it, let alone tried it. Some famous things are universally loved; others, like Sacher Torte, cheese grits, and Czech dumplings are acquired tastes. Some of us never acquire the taste and still live happy lives. logos999 on Apr 23, 05 at 03:29 PM I have never tried cheese grits, but I cant get any czech dumplings today, because supermarkets are already closed . 9h30 p.m. And there is always the question of the right sauce.

But what makes "Sacher Cake" so famous? CaliNurse on Apr 23, 05 at 04:13 PM Maybe most expect a chocolate layer cake? I tried it in both Demels ad Hotel Sacher in Vienna (there is a feud as to which invented it) and both were similarly disappointing compared to my preconceived idea. It was DRY, no moistness at all. Beforetrip to Vienna, I made one from an old NYTimes Mag recipe and thought I must have done someting wrong, but no----mine tasted better (th sitll dry) as it turned out, than the ones I later tasted in Vienna. Scarlett on Apr 23, 05 at 04:19 PM I think this must be the one and only place in the world where people are talking about cheese grits and Sacher torte in the same sentence LOL I am never attracted to cakes of this sort, so I am glad to see I was spared sawdust between layers of felt! Christina on Apr 23, 05 at 11:25 PM I had it with coffee, that doesn't make it any better. The cake was still bad.

It really wasn't horrendous, just sort of like when you order a dessert that you think is really subpar and you never want to have it again. I thought it was very well-known, also, I have read about it in lots of places for many years, so I think it is pretty famous. But, sure, I think as long as you are in Vienna you should give it a try (it looks good) so then you can answer posts like this and give your opinion when others ask. What goes wrong, I wonder? I haven't had the occasion to try this, so can't comment. Perhaps the quality of the chocolate matters. I visited an Central/Eastern European deli near my home, which has, among many other things, chocolate from Poland. I saw a dark chocolate bar with a high cocoa content, and thought it would be delicious. Sadly, it really did taste like sawdust. I don't know how they did it - the listed ingredients were exactly the same as the delicious dark bittersweet chocolate bars I like from other countries.

dsm22 on Apr 24, 05 at 12:20 AM I worked in a bakery for 5 years, and we made that torte. I know that our version was not dry, but I do not know if the recipe was authentic. It is like everything else you can purchase or get in a restaurant. I love linguine and clam sauce. (now I am starving for it and will have to find clams and make it monday, but anyway) There is a dish that can be soooo good. Or really bad and gross. It depends on the quality of the ingredients, skill of the cook, and if they are using fresh, not canned clams. So I thought our SacherTorte was top notch. But oh, cassata! YUM YUM YUM! That is my very favorite dessert. Linguine and clams, and cassta for dessert. I cannot wait until monday. m_kingdom2 on Apr 24, 05 at 06:34 AM It's really quite revolting, nothing special at all, but then I'm not really a fan of chocolate cakes.

That said, a warm chocolate fondant is a superb end to most meals, but I like mine served with an avocado icecream which has a hint of pernod. Sadly, I can't think of one London restaurant that has this on the menu. However, I think the trend for such naff 70s concoctions will be working its way to the forefront of British cuisine in the not too distant future. Nikki on Apr 24, 05 at 11:27 PM I think of all the many threads I have read on Fodor's over the years, this is the most surprising to me. I grew up in New York eating sacher torte as a special treat which people would bring from specific bakeries and argue over which bakery had the best ones. Oh, the dark chocolate and the apricot, what a wonderful combination! When I was in college a wonderful friend decided to find a recipe and bake me some sacher torte. Everyone liked it so much that he continued to make it for special occasions (especially my birthday) for years. One night in college over thirty years ago I had a dream that I was in Vienna eating Viennese pastry.

Went downstairs and announced to my many roommates that it would be great fun to go to Europe together that summer. And many of us did. We pursued several individual itineraries including travel, study, family reunions, meeting in different cities in different combinations and separating again, but I did meet one of my friends in Vienna and we tried the sacher torte at the Sacher hotel. And yes, it was a somewhat disappointing version. But it didn't stop us from going back the next day and trying it again. I had dinner with her last night, she has been my sister in law for 25 years. I'm going to call her and ask what she remembers about sacher torte. Thank you for providing me with the opportunity. Well, if you're going to talk chocolate souffle... Has anyone had it at the Washington in Ankara Turkey? It's supposed to be particularly good there. Was thinking of eating there just to have it for dessert. It WILL be my birthday...maybe I'll just have the souffle, lol.

Sue_xx_yy on May 16, 05 at 10:15 PM From "The Cooking of Vienna's Empire" by Joseph Wechsberg: (note to Fodors: this is not a verbatim transcription, so as to avoid breaking copyright). Wechsberg disputes the legend that the Sachertorte was invented by Frau Anna Sacher, but maintains it was invented in 1832 by the founder of the Sacher line, Franz, while he was serving as Prince Metternich's chef. There have since been many recipes for the "original" sachertorte. It even became the subject of a celebrated court case between the Sacher hotel and Demel's, which had bought the right to fix the 'genuine sachertorte' seal on its product. (Demel's had acquired the right from Edouard Sacher, grandson of creator Franz Sacher.) The recipe was published in Sue_xx_yy on May 16, 05 at 10:21 PM ...oops, finger slipped; The recipe was published in a local paper, and included 14 egg yolks, among other things. (The one I have has 8).

Sachertorte is a chocolate sponge mixture. Wechsberg points out that Demel's is covered first with hot apricot marmalade and then with plain chocolate icing. Sacher's version is sliced in half and filled with apricot jam. The court case ran for seven years, with ultimately Sacher winning. As for taste, while in Vienna last year I didn't try either of the cakes on sale at either Sacher or Demel's, but one at a rather simple tea/coffee emporium just across from Demel's. It was fabulous, but then I am crazy for less-than-sweet chocolate tortes. BTilke on May 16, 05 at 11:38 PM Sue, the people of Baden would disagree with Wechsberg. While we were there, it was made pretty clear THEY believe Frau Sacher was the inventor. (And I doubt if it was the first time in history a professional male chef ended up getting the credit for a recipe that was actually his mother's or grandmother's.) Also, not liking Sacher torte doesn't mean one craves sweet chocolate tortes.

It's not that we disliked the Sacher tortes we were served because they were less than sweet, it's because we found them nearly tasteless. Sue_xx_yy on May 17, 05 at 09:30 AM Well, BTilke, Joy of Cooking would agree with the people of Baden, whereas Craig Claiborne takes the more diplomatic route and simply says the recipe 'originated in the hotel Sacher' which could mean just about anyone working, living, or even just visiting there. One thing's for sure, nobody agrees on the exact recipe. As you can doubtless guess, variations in taste might originate with just about anything. Chocolatier mag years ago did a taste-test of brownies made with 7 different kinds of unsweetened chocolate, and found the results in both texture and taste varied dramatically. I suppose this shouldn't be that surprising, given that there's no reason cocoa beans shouldn't be any less variable than coffee beans, not to mention how the final product is made.

Then there's the apricot marmalade/jam part, not to mention European flours, which supposedly are less uniform than North American flours, not to mention varations in technique in beating the egg whites, oven temperature.....ah, the endless fascination of food science. To go back to the original question, mnss, I think the only answer is as for many other travel queries: you'll just have to go and decide for yourself. kswl on May 17, 05 at 12:16 PM Again, strictly speaking, a torte is a type of cake that has little, if any, flour. That makes the texture quite unlike any other cake. The "base" of this dessert is either dry bread crumbs or cake crumbs or finely ground nuts---or more commonly, some combination of these. Most of the German recipes for Sachertorte use bread crumbs and ground almonds. Christina on May 17, 05 at 02:03 PM Sue's recipe sounds right to me -- in terms of what I had. My dislike for the one I had was not because it was dark chocolate, which I love, nor the sweetness issue.

It was dry and tasteless, that's why, it had terrible flavor and texture. I don't know about tortes being made out of dry bread crumbs -- if that's what they do in Germany, that doesn't sound like any kind of dessert to me. Dry bread crumbs sounds like stuffing--I know moist bread crumbs can be used in some desserts or puddings. Both sides of my family were German, and my grandparents first generation -- my grandmother made German cakes that were very good and even called them by German names, and none were made out of dry bread crumbs (thank goodness). Sue_xx_yy on May 17, 05 at 02:48 PM Well, to be fair to kswl JOC gives a recipe for something called 'Brottorte' (literally, Bread Torte) which is described as a 'celebrated German confection' and does indead have dry bread crumbs in it, as does another torte recipe called Almond Torte. But none of the Sachertorte recipes (that I've seen - there are lots out there) call for bread crumbs.

Maybe some chefs make the Sachertorte deliberately dry in order to balance the dollop of whipped cream typically served with it? (Yeah, I know, I'm really stretching here....) I got curious and looked up the definition of torte. There are two; the first being: torte n. A rich cake made with many eggs and little flour and usually containing chopped nuts. [German, perhaps from Italian torta, cake, tart, from Late Latin torta, a kind of bread.] The second entry reads, "a rich cake usually covered with cream and fruit or nuts; originated in Austria." So, perhaps there are torten made from nuts and torten made with nuts on top? loverome on Jun 30, 05 at 07:40 AM While I did have some in Vienna, the best were definitely the ones I had growing up that my grandmother made. Delicious!! Sure wish I could tell you mnss where to find a great one in Vienna. I don't remember where I had some there. Enjoy your visit to Vienna.

dfw17 on Jun 30, 05 at 01:00 PM Similar to many of the above responses, I have to say that the Sachertorte at the Hotel Sacher is indeed very dry. I make my own Sachertorte (which is delicious!) and I was painfully disappointed a number of years ago to taste the "real thing". Next time I'm in Wien, I will go to Demels. tcreath on Jun 30, 05 at 03:28 PM I must be in the minority because I really liked the Sacher torte and have visited both the Hotel Sacher in Vienna and Salzburg to order it! It is, indeed, a little dry but I find that the cream that comes with it helps. I don't really like desserts that are too overly sweet so perhaps thats why I enjoy the Sacher tortes. Also wanted to mention that the hot chocolate from Hotel Sacher is fabulous! My husband ordered it when we were in Salzburg last month and it was delicious. I purchased the powder from the gift shop but somehow its just not the same.

Tracy kswl on Jul 10, 05 at 07:14 PM Back from a cruise and my one dessert indulgence: Sacher torte. This cake was probably the best I've ever eaten, but it was more of an "interpretation" of the Sacher torte than the real thing. It was fantastically delicious, and very, very moist, as the torte layers were soaked through with apricot liqueur. The apricot layer was very thin and tart, like spiked marmelade, and alternated with the torte layers and with a lighter chocolate mousse. The dark chocolate icing was like a ribbon of boiled icing, of the same dark, shiny consistency but melting into a delicious mouthful of heavenly chocolate-y All right. I'll stop now. travelbunny on Jul 10, 05 at 08:31 PM I think Sacher torte is a bit like tollhouse cookies or apple pie..can be quite a different dish depending who makes it. Years ago I was in Vienna as a student.

I ordered Sacher torte at a neighborhood resraurant and had a very dry sort of chocolate cake with a vile apricot jelly in the middle. I then saved my food allowence for a week and went to the Sacher Hotel for Sachertorte and a coffee in a fin de siecle tearoom..what a difference. I still drool with the retelling. degas on Jul 10, 05 at 08:39 PM It was fantastically delicious, and very, very moist, as the torte layers were soaked through with apricot liqueur. The apricot layer was very thin and tart, like spiked marmelade, and alternated with the torte layers and with a lighter chocolate mousse. The dark chocolate icing was like a ribbon of boiled icing, of the same dark, shiny consistency but melting into a delicious mouthful of heavenly chocolate-y I just love that kind of sweet talk. Good lord, that makes me so darn hungry. Grandma on Jul 11, 05 at 07:26 PM If you all ever find yourselves in New York City visit the Neue Gallery at 86th and 5th Avenue.

Wonderful Viennese Style cafe! No sacher tort that I recall but a wonderful tort with wild strawberries, whipped cream, etc. etc. I'm hungry! 50-cent Hostess Cupcake "Ding Dongs" are 66% better than any Hotel Sacher tort-ure...er...torte. Stu T. jeselmira on Jan 11, 07 at 03:28 AM I went to Hotel Sacher in September 2006 and ordered the obligatory Sacher Torte, expecting that it would be as impressive as its positively delirious reputation. What I was served just plain stupefied me. It looked as advertised, chocolate medallion and all. But the taste and texture were just really bad. The power of the pastry’s reputation is so great that I kept the revulsion from my face and stomached nearly a third or “it” before I quietly intimated to my brother that the magic torte might have issues. He gravely confirmed that something unspeakable and horrible was afoot. The substantial cost of the pastry and the need to avoid looking silly drove us through the chore of clearing the plate, but it was really awful.

It was very dry. The texture was not dense but kind of like light fiberboard, minutely particulate and sedimentary, yet with low mass. The flavor was not bad, restrained chocolate going to the bitter side, like an unsweetened snack brownie, but with a pleasant apricot upgrade that distinguished it a bit, but was not the least bit remarkable. Overall impression: Ouch!/Yuk!/Gosh./weak. It was so very disagreeable that my brother and I both concluded, in or disbelief, that the grinning waiter must covertly serve the day-olds (week-olds?) to the more uncouth-looking Americans (that is, to us). Indeed, for all I know, this may be what happened. More to the point, I hope it is what happened. Why? Because the alternative, namely, that what we ate was really supposed to be good, is just too much to bear. I’m still more troubled by the dreadfulness of that ridiculous little cake than I can rationally account for. (Is the world crazy, or me?). Seeing that others have a similar account is only partly comforting.

On a continent filled with delicious deserts (I had crepes at Aranyszarvas in Budapest that I would sell my family for) the mere technical edibility of the “original” Sacher Torte is a baffling and genuinely disturbing mystery to me. My point is not “go to Vienna, but avoid the Sacher torte.” My point is “go to Vienna, try of the Sacher Torte yourself,” then tell them, tell everyone, tell them all the horrible truth! [“Soylent Green is people!”]. Sternlight on Jul 27, 07 at 02:28 AM Here's the straight story on Sachertorte. Hotel Sacher did not win, nor did they lose the lawsuit. The judge decided they could call theirs "The Original" Sachertorte and Demels could call theirs "The Genuine" Sachertorte. No one else was allowed to use the name. The recipe has always been secret, though Gertrude Stein, in Alice B. Toklas cookbook has a version she says she got from a former pastry chef at one of the two establishments who went to work for her.

The description here of Apricot glaze, and of two layers at the Hotel and one at Demel's is accurate. All sorts of abominations are served outside Austria usng the name, using raspberry jelly, etc. I have had both versions several times. They are delicious with lots of heavy whipped cream (Doppelschlag) and coffee, also with Doppelschlag. You can't judge the real thing except at the Hotel and at Demel's. I don't know why, but on some days of the week Demel's tastes better, and on other days I prefer the Hotel Sacher version. On one occasion I had a mealy version at the Hotel Sacher, but that experience was never repeated. I never had a mealy version at Demel's. The reason could be that at Demels I have had individual serving versions (mini-Sachertortes), completely sealed in chocolate, so they stay moist, while the Hotel always served me slices from a larger cake, and it may dry out from standing around or even be from the previous day--dunno. At Demel's they are formal but nice; at the Hotel Sacher I found them not so nice.

I don't much care for the Austrians, although my Grandfather was from there--they have a snobbish respect for titles and advanced degrees. Although I benefited from being "Herr Doktor" in Vienna, I saw how they treated others and it wasn't pleasant. Someone once said that the greatest feat of PR after World War II was by the Austrians, who tried to convince the world that Hitler was a German and Beethoven an Austrian. tomassocroccante on Jul 27, 07 at 12:50 PM I was introduced to Sacher Torte in NYC, where there used to be a number of excellent Austrian bakeries and patisseries. The "Eclair" on w. 72 was a favorite. Even 15 years ago it was a haunt of elderly Austrians and Germans. Their specialty for me was the mince pie made only at Thanksgiving. But at the Sacher Hotel my friend and I were unimpressed (hardly offended) by the Sacher Torte. We thought they were intentionally trying to discourage tourists from coming to their cafe! Everywhere else in Vienna we thought the service as well as the pastry was better.

The real alternative to the torte is strudel - yum. Cookbook:Sachertorte - Wikibooks, open books for an open world Cookbook:Sachertorte prep: 30 min, baking 45 min Difficulty Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt) is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. This is traditionally eaten with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten without. The trademark for the "Original Sachertorte" was registered by the Hotel Sacher , which was built in 1876 by the son of Franz Sacher. The original recipe is a well-kept secret.

1/2 cup (120ml) granulated sugar 1 cup (240ml) flour 1 cup (240ml) confectioner's sugar 9 tbsp (135mL) butter Procedure[ edit ] Butter 9 in. (22cm) pan and line bottom with parchment paper. Preheat oven to 325°F (163°C). Melt chocolate in microwave , remove, and let cool, while stirring often. Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla. Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest. Sift half the flour into mixture, fold in, and repeat with remaining flour. Spread evenly in pan, then bake for about 45 min. Let cool 10 min, then remove from pan. Glaze and frost cake to your liking.

Notes, Tips and Variations[ edit ] Flavors of Austrian Cuisine | Fodor's Travel Experiences Flavors of Austrian Cuisine The phrase "meat and potatoes" describes the bare essentials, as well as the core components of Austrian cuisine. Nearly every typical dish in the country consists of some variation of pork, beef, or chicken with the go-to hearty vegetable, though Austrian food is frequently so much more. The focus on "just the basics" can be seen in breakfasts that usually feature a roll topped with butter and jam alongside coffee and slices of cheese and meat and sometimes a hard-boiled egg. Lighter, lunchtime meals consisting of crusty bread, holey Alpine cheese, and ham resemble the British Ploughman's Lunch. Thanks to Austria's small size, it's not hard to find fresh, local food. Most neighborhoods in cities big and small will have some sort of outdoor market full of produce, cheeses, and meats alongside small restaurants and fast-food stands. Chief among these is Vienna's Naschmarkt (literally: snack market), an outdoor food extravaganza that stretches for nearly a mile. New Trends Of course, not all Austrian food boils down to meat and potatoes.

Influences from nearby former imperial holdings like Hungary and Poland pepper the palate (goulash from the east, Mediterranean spices from the south, and pastries from Poland helped shape those found in Austria). The influx of immigrants from Turkey over the last few decades helped the doner kebab, a sandwich of sorts similar to a Greek gyro that featured meat sliced from a rotating vertical spit, rise to the level of fast food usually reserved for pizza and french fries. In the world of haute cuisine, you can find several restaurants in Vienna and Salzburg boasting Michelin stars and menus that are anything but traditional. At Steirereck in Vienna's Stadtpark, you'll see Austrian ingredients like alpine beef, locally grown citrus, and vegetables mixed with French cheese and South American herbs. A six-course meal at Restaurant Konstantin Filippou will expose you to foods as varied as lamb's tongue, mackerel, and pigeon. Austria has also seen a growing "bread trend." Josepf Brot von Pheinsten boutique bakery recently expanded from its single location in Vienna's center to an elegant bistro on one of the city's popular shopping streets.

Not to be outdone, the country's chain bakeries are rebranding themselves as hipper and homier. One chain, Strück, is opening a line of breakfast and bistro locations that serve wine, cocktails, cheese plates, and risotto in addition to a selection of breads, rolls, and pastries. Sausage A good portion of the country's pork consumption comes in the form of the ever-present Wurstelstand, where sausages of all varieties can be found. The lowly hot dog is a called a frankfurter here (just don't call it wiener, the name for a Viennese person) and usually served sliced on its own with a side of mustard and bread or stuffed lengthwise into a bun for easier carrying. There is also Burenwurst, a pork sausage similar to kielbasa, and Bosna, a wurst served with onions. For those who like smoked meat, there's the Waldviertler, which is smoked wurst, and the more elaborate Beinwurst, made of smoked pork, a selection of herbs and wine. Bockwurst is a white pork sausage, and Weisswurst is simple boiled white sausage.

The Nürnberger is a small spicy pork wurst, and the Blutwurst is—are you sitting down?—a sausage with congealed blood. Other varieties include the paprika-spiced Debreziner and the cheese-filled Käsekrainer. Coffee Austrian writer Stefan Zweig called the Viennese coffeehouse "a sort of democratic club, open to everyone for the price of a cheap cup of coffee." The types of drinks available are as varied as the coffeehouses that serve them. Most common is the Melange, the Austrian version of the cappuccino featuring steamed milk and milk foam. A Kleiner Brauner consists of a shot of dark coffee with a bit of milk mixed in. The Einspänner is a strong black coffee served in a glass and topped with whipped cream. Ask for a Maria Theresia and your drink will come with shot of orange liqueur inside.

The Schwarzer Mokka is a straight espresso while Schale Gold is coffee with a small shot of cream, and Kapuziner is coffee with a splash of sweet cream (though not a cappuccino, despite the similar-sounding name.) Cakes Naschkatze, or those with a sweet tooth, have their choice of cakes and sweets to go with their many coffee options. Sachertorte. The famous chocolate cake with a layer of apricot jam and dark chocolate icing is associated with Vienna so much that it was featured as a lyric in a Beatles song. Developed in the 18th century, the Hotel Sacher lays claim to the "original" recipe, supposedly known only to a few individuals and kept under lock and key. Linzer torte is the famous Austrian torte with a lattice design made of pastry, cinnamon, hazelnuts, and red currant jam, often served at Christmastime. Apfelstrudel. Often served with a dollop of whipped cream, the Austrian apple strudel gained popularity in the 1700s throughout many of the areas under the empire's control and is today considered a national dish. Kaiserschmarrn.

Literally, the "emperor's folly," these shredded pancakes are served with fruit, nuts, and whipped cream. The dish took its name from Emperor Franz Josef, who took such a liking to it that people joked it would be his folly. Traditional dishes Wiener schitzel. Veal, pork, or sometimes turkey is hammered flat, breaded and deep-fried. A spritz of freshly squeezed lemon and a side of potato salad or french fries completes this quintessential Austrian meal. Tafelspitz. Boiled beef in broth is served with horseradish and sliced and fried potatoes. Ever the foodie, it was Emperor Franz Josef who popularized the dish, which became so synonymous with Austrian cuisine that one famous restaurant hands patrons a card detailing the proper way Tafelspitz should be eaten. Leberknödel is a beef liver dumpling that is breaded, spiced, and boiled, usually served in a thin soup. Some varieties feature spleen mixed in with the dumpling. Fledermaus (pork) is another cut that Austrian butchers supply, named after the batlike shape of the cut.

And then, of course, there is Speck, which is essentially Austrian bacon, and Leberkäse, which is a loaf of corned beef, pork and bacon. There are no results Use of this site indicates your consent to the Terms of Use. Copyright © 2017 by Internet Brands, Inc. Fodor's is a registered trademark of Internet Brands, Inc.. All rights reserved. Sign In Cookbook:Sachertorte (Duramecho Version) - Wikibooks, open books for an open world Cookbook:Sachertorte (Duramecho Version) From Wikibooks, open books for an open world Sachertorte from Hotel Sacher, Vienna. Category prep: 30 min, baking: 80 min Difficulty Cookbook | Ingredients | Recipes | Austrian Cuisine | Dessert Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt; Ger. zah-khuhr tawr-tuh; sah-ker tawrt); is a chocolate cake , invented by Franz Sacher in 1832 in Vienna, Austria. It is one of the most famous Viennese culinary specialties.

The word is sometimes split into Sacher torte. The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. This is traditionally eaten with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten without. The trademark for the "Original Sachertorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. That original recipe is a well-kept secret. 150 g dark eating chocolate (semi-sweet or bittersweet ) Equipment and supplies[ edit ] Oven. 2 mixing bowls. Whisk. Knife. Scales. Microwave oven with microwaveable bowl or a hob and saucepan. Round cake tin (preferably springform with removeable bottom) about 20 cm diameter and 10 cm high. A cup (or similar as temporary egg yolk container). Greaseproof paper. Preheat the oven to 170°C. Egg White Foam Split eggs, putting the whites in a mixing bowl. Whisk until fairly stiff and foamy.

Add three quarters of the sugar. Whisk until fully stiff and foamy, incorporating as much air as possible. Butter Foam Butter should be room temperature and soft. Alternatively, carefully soften butter in microwave (do not melt). Put the remaining sugar in a mixing bowl. Add the butter. Add vanilla. Put the first load of chocolate in the microwave bowl and melt the chocolate in the microwave, avoiding cooking or burning it. Meanwhile, return to the butter/sugar mix and whisk until it goes pale & creamy looking. Add the egg yolks. Gently (not whisking) mix the ingredients in the bowl. Add the whites foam to the butter/yolk/sugar mixture. Add the flour to the mix via a sieve, carefully avoiding lumps of flour. Mix very gently, folding the ingredients together. Ensure the heavy chocolate does not all end up at the bottom of the bowl. Line the cake tin with greaseproof paper. Fill cake tin with the mix. Bake at 170°C for about 70 min. Allow to cool in the tin upside down until at room temperature (about 30 min). Filling Microwave the jam until it melts.

Cut the cake body in half horizontally and place the halves with inner (cut) faces uppermost. Pour the molten jam onto both halves of the cake. Allow it to soak in. Reassemble the cake, with cut surfaces together. Allow the surface to cool again. Glaze Microwave the golden syrup (150 g of syrup is about 100 ml) and remaining chocolate together until the syrup just starts to bubble. Stir until they are smoothly mixed. Allow to cool to about 25°C. This should now be spreadable and able to support a thickness of about 2 mm on a vertical surface (test on the wall of the bowl) yet return to shiny soon after being spread. If it is too hard or soft, add more golden syrup or chocolate and go back to the microwaving stage. (The exact amount of syrup needed depends on the sugar content of the chocolate. You want about equal weights of syrup and chocolate for normal UK plain eating chocolate (which is 50% cocoa solids) but more syrup if using darker (e.g. 70%) chocolate.) Spread cake body with the glaze. Leave it to set.

Notes, tips, and variations[ edit ] Do not accidentally get any fat (from the egg yolks, butter or chocolate) in the egg white mix or it will go flat. The little bubbles in the egg white foam are what inflate the cake. Do not allow flour lumps in the mix because lumps of white flour show up badly in this brown cake. To get the traditional perfectly cylindrical shape, trim the cake body into a circle with vertical edges & cut the top off flat before glazing. Adding alcohol to the cake is not a good idea. It is already very moist and more liquid will make it soggy. Don't use white chocolate in the cake body because it is fairly unnoticeable by flavour and colour, leaving only the moistening effect. Don't use self-raising flour. It creates large bubbles in the cake. If carried out in the order above, no tool should need to be washed up more than once. There are several other recipes for Sachertorte , some use even more eggs in the cake and egg and cream in the glaze.

Question: The trademark of which famous Austrian chocolate cake was registered by a Viennese hotel in the 1870's?
Answer: Sachertorte