Sacher Torte: the history and recipe of one of the most delicious desserts

Everyone loves delicious cakes – from children to adults, some choose fruit, chocolate, and some with cream. But there are always desserts that everyone is delighted with, such as Napoleon cake, Tarte Tatin, classic tiramisu, and delicious biscuits.

Today, FoodOboz offers you to learn the interesting history of one of the most delicious cakes – Sacher Torte, and we also share a recipe for a delicious dessert that you can easily make at home.

The history of the Sacher Torte

According to the story, in 1862, the cake was invented by a 16-year-old apprentice Franz Sacher for the legendary Austrian diplomat Matternich.

Allegedly, he ordered a dessert for his guests, and his pastry chef fell ill, so young Franz decided to try to make a cake and succeeded, the guests liked the treat, but it did not become the main event of the evening. Sacher finished his studies and went to work in other countries. Forty years later, another Sacher gave the cake a second life. The pastry chef's eldest son, Eduard, followed in his father's footsteps, was trained by the reputable Viennese pastry chef Demel, and slightly changed the recipe of the cake according to his wishes.

Initially, the dessert was sold in Demel's confectionery, and since 1876, mainly by Eduard Sacher himself in the Vienna Hotel Sacher. Since then, the cake has become one of the most popular desserts in Vienna and Austria in general.

Recipe for the Sacher Torte

Ingredients:

• Flour - 120 g
• Sugar - 120 g
• Butter - 120 g
• Dark chocolate - 120 g
• Eggs - 6 pcs.
• Apricot jam - 120 g
• Lemon juice - 1 tbsp. 

For the glaze:

• Chocolate - 80 g
• Butter - 60 g

Method of preparation:

1. Melt the chocolate and butter in a water bath.
2. Beat the egg yolks with the sugar until frothy.
3. Add the melted chocolate to the whipped yolks and mix gently.
4. Sift the flour and add it, mix.
5. Beat the whites until they peak, add the sugar, and beat again.
6. Add part of the whites to the dough, mix, and add the remaining whites.
7. Pour the finished dough into the mold and put it in the oven for 40 minutes at 180 C.
8. Cut the finished cake in half.
9. Warm up the apricot jam, then rub it through a sieve and grease the cake well, cover with the second layer.
10. Heat the jam with lemon juice, bring to a boil, and glaze the cake on all sides, brushing it with a brush or knife.
11. Melt the butter and chocolate, pour the glaze over the cooled cake, and brush well.