Celebrate Sachertorte Day With the Rich Story of This Iconic Viennese Dessert, Still Found in its Original Home

Why don't you realize, Vienna waits for you?

The Sachertorte is perhaps what Billy Joel sings about as he asks you to relax and dig into this iconic chocolate cake that is still sold by the descendants of the original inventor. What better day than today, the 5th of December, to celebrate this simple but divine dessert?

Sachertorte is nothing but a simple chocolate cake that was born and raised in Austria. The cake’s original makers, like many legacy brands, guard the original recipe, but they do have a recipe that is close to their secret one. Since it requires some finesse and ingredients that might be a bit unfamiliar, we will share a simpler recipe later in this article.

But what makes this simple cake so popular? Perhaps it is the legacy of the cake or it just might be the simplicity of it that makes this “minimalism at its finest” cake so popular. The Sachertorte has become one of the most famous and recognizable Austrian pastries, and the original is still baked fresh daily at Hotel Sacher in Vienna. What better day than today, the 5the of December, or the day of the Sachertorte, to look at the cake’s interesting history and legacy?

The Origin Story

In 1832, Prince Klemens von Metternich ordered the royal chefs to create a new dessert for one of his grand banquets. Unfortunately, the head chef fell ill and was unable to prepare the dessert. The task fell to 16-year-old Franz Sacher, a novice pastry chef who had a passion for chocolate. Franz decided to create a simple yet delicious chocolate cake. He layered the apricot jam between two layers of chocolate sponge cake and covered the whole thing in a rich chocolate glaze. The cake was an instant success amongst the dinner guests.

Word of Sacher’s delicious new chocolate cake, the Sachertorte, began to spread throughout Vienna. It soon became one of the most famous and iconic desserts in Austria. However, its fame led to a controversy, when Swiss confectioner Daniel Peter, the inventor of milk chocolate, claimed to have invented the Sachertorte.

In later generations, Franz Sacher Jr.'s father Eduard opened the luxury Hotel Sacher in 1876, establishing it as the premier maker of the authentic Sachertorte. However, at one point Franz Sacher Jr., the grandson of the inventor of Sachertorte, made the surprising decision to sell the prized original recipe to Vienna's famous Demel's patisserie. This move allowed both Hotel Sacher and Demel's to claim that they produced the true original Sachertorte recipe for many years.

However, the long legal battle between Franz Sacher and Daniel Peter that lasted for many years came to an end only in 1875 when the Sacher family was declared the rightful creator. Such is the madness for this iconic dessert that continues to retain the old-world charm in its iconic Viennese locations. Perhaps this is what Billy Joel was secretly singing about, the chocolate cake, beckoning people to visit, for Vienna Waits for You.

The Sachertorte Recipe

Ingredients:

For the cake:

• 130 gm softened butter
• 100 gm icing sugar
• 1 vanilla pod
• 6 eggs
• 100 gm castor sugar
• 140 gm plain wheat flour
• Fat and flour for greasing the 24 cm springform pan

For the filling:

• 200 gm apricot jam

For the chocolate glaze:

• 150 gm castor sugar
• 150 gm Cadbury Bournville Chocolate

To garnish:

• Whipped cream

Special Equipment:

• Mixer (handheld or stand)
• Springform pan (24cm diameter)

Instructions:

• Preheat the oven to 170°C. Line the base of a springform pan with baking paper, grease the sides, and dust with flour.
• Melt the couverture chocolate over boiling water and let cool slightly.
• Slit the vanilla pod lengthwise and scrape out the seeds. Using a mixer, beat the softened butter, icing sugar and vanilla seeds until light and fluffy.
• Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Gradually mix in the melted couverture chocolate.
• In a clean bowl, beat the egg whites with the castor sugar until stiff peaks form. Fold this into the butter mixture along with the flour.
• Transfer the batter to the prepared pan and smooth the top. Bake for 10-15 minutes with the door ajar, then 50 minutes with the door closed.
• Allow the cake to cool for 20 minutes before removing from the pan. Cool completely on a wire rack.
• Cut the cake in half horizontally. Warm the apricot jam and brush over both cake halves. Sandwich the halves together.
• Make the glaze by boiling the castor sugar and water for 5 minutes. Cool slightly and mix in the dark chocolate to form a thick, glossy glaze.
• Pour the lukewarm glaze over the cake and spread evenly. Refrigerate for a few hours before serving.
• Serve the sachertorte garnished with a dollop of whipped cream, just like the original.