Sachertorte
A dense chocolate cake from Vienna, Austria, typically featuring a thin layer of apricot jam under a dark chocolate icing.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Café Konditorei Zingerle
The Sachertorte was invented in 1832 by Franz Sacher, a 16-year-old apprentice confectioner at the court of Prince Wenzel von Metternich in Vienna. While the head chef was ill, Sacher was tasked with creating a special dessert for the Prince's guests. His son, Eduard Sacher, later refined the recipe while working at the Hotel Sacher, making it the iconic cake it is today. This solidified the cake's place in Viennese culinary history.
Sachertorte is deeply intertwined with Viennese culture, representing tradition, elegance, and culinary excellence. It is considered a national treasure and a symbol of Austria.
Café Culture
Sachertorte is a staple in Viennese coffeehouses, often enjoyed with a Melange (coffee with foamed milk) or Schlagobers (whipped cream). It's an integral part of the Viennese café experience.
Hotel Sacher
Hotel Sacher is synonymous with the Sachertorte. Ordering a Sachertorte at the hotel is considered a must-do for tourists visiting Vienna, and a way to experience authentic Viennese culture.
Culinary Heritage
Sachertorte is more than just a dessert; it's a piece of Austrian culinary heritage. The recipe is closely guarded, and its production is steeped in tradition.
Sachertorte boasts a rich and complex flavor profile, balancing the intensity of dark chocolate with the subtle sweetness and tartness of apricot.
The predominant flavor is deep, dark chocolate from the dense, slightly dry cake and the rich chocolate icing. A thin layer of apricot jam adds a fruity sweetness and tartness that cuts through the richness of the chocolate, providing a pleasant counterpoint. Some variations include a hint of vanilla or rum in the cake batter or icing.
Serving Temperature
Sachertorte is best served at room temperature, allowing the flavors to fully develop. Avoid serving it straight from the refrigerator.
Accompaniments
Traditionally, Sachertorte is served with a dollop of unsweetened whipped cream (Schlagobers). The slight bitterness of the cream complements the richness of the cake. Coffee or tea are also excellent pairings.
Authenticity Matters
While many variations exist, the original Sachertorte from Hotel Sacher is considered the gold standard. Look for the 'Original Sacher-Torte' label for the authentic experience.
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