The sachertorte is a Viennese dessert created by Franz Sacher in 1832 for Prince Klemens Wenzel von Metternich. It consists of two layers of chocolate cake with apricot jam and chocolate glaze. The original recipe is a secret, but you can order it from Hotel Sacher. There was a legal dispute with Café Demel, who now sells their version as Demel’s Sachertorte.
Sachertorte is one of the best known Viennese desserts and widely regarded as a great delicacy around the world. Chef and pastry expert Franz Sacher developed the original recipe in 1832, which has never been shared with the public. He invented this extremely thick chocolate cake for the diplomat, politician and statesman, Prince Klemens Wenzel von Metternich.
Historians say the development of the cake was the result of a happy accident. Franz Sacher was working as the regular chef’s understudy at the Metternich plant when he created the cake to satisfy the palates of Metternich’s discerning guests. Guests were mesmerized by the texture and contrasting flavors of the cake, and soon the sachertorte became a staple of many bakeries and in many homes.
A sachertorte is in short, two layers of chocolate cake separated by a layer of apricot jam and sometimes whipped cream. The cake is then glazed with chocolate and often presented with chocolate chips on top. The chocolate glaze is thick, much like a ganache. There are different accounts as to which type of cake is more appropriate. For some, a real sachertorte must be made with a sponge cake. Others prefer a denser, moister cake, as the crumb should feel firm and the cake should feel moist.
It can be a mistake to oversweeten the cake. It should retain some of the bitterness in the chocolate, which is brought out by the contrasting acidity in the apricot jam. Even in the recipes, there is controversy as to whether the whipped cream in the center should be sweetened with powdered sugar. Traditionally the cake should not be filled with any whipped cream and is not served with whipped cream as many recipes suggest.
This most famous of pies inspired many discussions in the 19th century that weren’t resolved until the mid-1960s. For many years after Franz Sacher’s son opened the Hotel Sacher, he had an ongoing legal dispute with the Café Demel. Demel was a competing pastry chef who sold a sachertorte under the name “original sachertorte”. Finally, in 1965, Café Demel changed the name of their version of the cake to Demel’s Sachertorte.
While you can find many recipes for sachertortes, you won’t find the original recipe created by Franz Sacher. You can, however, order a cake from the Hotel Sacher if you want to taste this historic dessert as it was originally designed. It’s an expensive way to satisfy your chocolate craving, as a 16-centimeter (about 6.2-inch) cake costs about US$44 (currently €27.50) and shipping adds an extra hefty price tag, particularly if you are shipping the cake overseas. However, many argue that the sachertorte equates to other expensive treats like champagne and caviar, and that a slice of this cake is not only delicious, but a salute to the history of desserts.
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