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Baker's Corner: Sachertorte

I wasn't privy to the existence of a Sachertorte up until four years ago. If you had asked me about it then, you would have drawn a blank stare.

How I got acquainted with this dessert is that one of my friends had been on a trip to Europe and she (very thoughtfully) brought back beautifully packed individual boxes of what looked to me like chocolate cake. I'll digress here - if you are a regular reader of my blog, you must have noticed by now how most of my friends are hopeless foodies! Birds of a feather, flock together eh? Coming back to the subject, when I quizzed her more about it, she briefed me about Sachertorte and how it has become an iconic dessert attributed to The Sacher Hotel in Vienna. I greedily polished off the lion's share of it and it really was heaven in a bite!

Allow me to wallow in a bit of culinary history - Sachertorte is a specific type of chocolate cake, or torte, that was invented by a sixteen-year old Austrian by the name of Franz Sacher. How inspiring is that?

The Hotel Sacher, arguably one of the world's most luxurious and historic hotels, is the designated purveyor of the torte. They have an elaborate website devoted almost entirely to the Sachertorte! Shipping options are available no matter where you are. Their longtime Viennese competitor, as far as the torte goes, is Demel's. They have their own version as well, which is just slightly different from the Hotel Sacher's. Among the fortunate ones who've tasted both versions, some choose the Hotel's while others opt for Demel's. I hope the day comes when I get to pick a favourite as well!

This beautiful Viennese classic consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream.

Although the recipe is relatively simple, it's important to follow the step-by-step procedure to get a nice, soft inside of the cake. I don't know why but it took me a really long time from start to finish so I don't think this is one of those desserts that I will be making very often! 

But it does have that 'wow' factor and tastes really lovely (when executed correctly) so don't feel intimidated by the steps and do try it out 


This post first appeared on Meinblogland, please read the originial post: here

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Baker's Corner: Sachertorte


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