World Cuisines

Sachertorte

Austria

Vienna's chocolate legend: two dense chocolate layers, apricot jam between and through, and a dark glossy glaze — served with unsweetened whipped cream.

What it is

Vienna's chocolate legend: two dense chocolate layers, apricot jam between and through, and a dark glossy glaze — served with unsweetened whipped cream. Ingredients: dark chocolate, butter, eggs, sugar, flour, apricot jam, rum (optional), dark chocolate and cream for the glaze, Schlagobers (whipped cream). Recipe: 1) Beat butter and chocolate; add yolks, then whipped whites and flour. 2) Bake in a springform; cool. 3) Split; fill and coat thinly with warm, sieved apricot jam. 4) Pour the dark glaze in one confident motion. Serve: with a cloud of unsweetened whipped cream. Flavor: deep chocolate, apricot brightness, austere sweetness. History: created in 1832 by 16-year-old apprentice Franz Sacher for Prince Metternich; Hotel Sacher and Demel fought a famous 'cake war' over the original, settled in 1963. See also: Apfelstrudel, Wiener Schnitzel.

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