Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Das Sacher: In Bester Gesellschaft (The Hotel Sacher: In Good Company) is an Austrian-German historical drama television series aired in two parts, directed by Robert Dornhelm and written by Rodica Doehnert, and based on the book Das Sacher. This is a perennial favourite, named after the famous Viennese hotel, where you can still buy it in boxes and bring it home. A PIECE OF VIENNA since 1832 Only the Original Sacher-Torte is produced according to this original recipe by Franz Sacher. The decades-long tiff was eventually settled in 1963, when both parties agreed that Hotel Sacher could use the phrase “The Original Sachertorte” and Demel had the right to decorate its tortes with a triangular seal reading Eduard-Sacher-Torte. When 16-year-old apprentice chef Franz Sacher created the Sachertorte cake at the court of Prince Metternich in 1832, little did he know the impact his cake would have on chocolate lovers worldwide. Brush the sides with the jam as well. I also wish I had let the apricot/rum mixture cool a little more after thickening. I sliced it into three layers instead of two. This recipe is the closest you will get to the original Sacher Torte. The torte today. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Warm the jam and stir until smooth. I agree! The simple truth, however, is that simplicity is the heart of greatness in our modern world. The chocolate mix did not incorperate into the egg whites. This historic hotel retains the grandeur from its fin-de-siècle founding, but its contemporary elegance and state-of-the-art amenities offer a quintessential luxury experience. Brush 1/3 of the syrup onto the cut side of the cake bottom. It is one of Vienna’s most famous culinary specialties and even in the United States, Sachertorte day is celebrated in December 5th. 470 calories; protein 6.5g; carbohydrates 62.8g; fat 22.6g; cholesterol 123.1mg; sodium 92.7mg. Overall my results were pretty good but the cake came out a little on the dry side. Bring 1/4 cup water and sugar to a boil in a small saucepan. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below). Pour into prepared springform pan, and smooth the top. It is well...worth the effort if people enjoy a truly "homemade desert". The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. If the chocolate isn't high in butterfat the whole thing will turn out too dry. – and Franz Sacher certainly refused all but the essentials when creating his recipe. Add comma separated list of ingredients to exclude from recipe. I loved everything about this Sacher Torte. Although many interpretations of this cake exist, the original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. It is a dense, not-too-sweet, apricot and chocolate concoction. With the presentation of the last four fully renovated floors in 2012, the Hotel Sacher Wien approaches the finishing line of its refurbishment process. Sift the flour over the mixture, then fold in the flour and beaten egg whites. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well. Die Entstehung der Sacher-Torte war gleichzeitig auch der Beginn der bis heute fortwährenden Erfolgsgeschichte der Sacher Hotels, die von Anna Sacher, der damaligen “Königin Wiens” geleitet wurden und heute erfolgreich von der Familie Gürtler-Winkler geführt werden. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Let a little of the glaze run over a wooden cooking spoon. In order to recreate the Original Sacher torte, you will need to give yourself time. This includes four golden corners on the wooden box, the wood engraving of the Hotel Sacher Wien as well as "Das Original" and "Hotel Sacher Wien" in writing in the inside of the lid, and bordeaux red wrapping paper with a Biedermeier motif. The cake soon gained a cult following, and was deemed “presentable at court”. As fortune had it, the chef had fallen ill that evening, leaving the apprentice chef, the then-16-year-old Franz Sacher, to perform this culinary magic trick. For Valentines Day I purchased a set of aluminum foil pans (2) and divided the batter between the two (thus eliminating the step of cutting the single cake into top and bottom halves). Super tasty and authentic! In 1938, when Adolf Hitler annexed Austria to the Third Reich, the battle for the original Sacher cake started between Patisserie Demel and Hotel Sacher. There will always be critics, of course, and some found the Original Sacher-Torte rather plain. It had the right to name its cake “Original Sachertorte” and Demel’s – Demel’s Sachertorte. The Cafe Sacher, directly opposite the Opera House, is a popular meeting place in the center of Vienna. Add comma separated list of ingredients to include in recipe. The Cafe Sacher, directly opposite the Opera House, is a popular meeting place in the center of Vienna. The original Sacher-Torte is considered as a specialty of Viennese cuisine. Take some time out of your day to make room for a moment of indulgence or sample our delicious menu of classics. Compared to other cultural classics, it has more of an affinity to Bauhaus than to Baroque. I tried to apply it while it was still quite warm and runny. Next time I will try adding some yogurt instead and some extra sugar to compensate (yogurt in cakes eats up sweetness). Sachertorte: Where to Enjoy the Original. Problems surfaced when the enterprising Eduard established his own Hotel Sacher in the city. It has potential. The Hotel Sacher has gone to great lengths to distinguish the Original Sacher Torte from other variations. Brush the top of both cake halves with the jam and place one on top of the other. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Remove the cake from the oven and loosen the sides of the springform. Once the rendezvous for high society, including the artist Gustav Klimt, Hotel Sacher has remained a cultural cornerstone throughout its illustrious history. The task fell to Franz Sacher, a 16-year-old Jewish apprentice. The hotel is built near the former residence of Antonio Vivaldi. Cafe Sacher Wien: Eating Sachertorte at Hotel Sacher - See 18,978 traveler reviews, 10,107 candid photos, and great deals for Vienna, Austria, at Tripadvisor. If you don't have a "La Madeleine" restaurant then fly to Vienna by all means. It is … If you want to try with semi-sweet chocolate chips increase the fat content when you're melting the chocolate. Whisk the egg yolks into the butter mixture one by one. This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. Leave the glaze to set for a few hours. Come and visit the sweetest drive-in in the city: we look forward to your visit at the “Sacher Drive-in” and are available for you daily from 8:00 a.m. to 7:00 p.m. Orders were sent to the kitchens where it was instant pandemonium. Trying to make the syrup soak in was difficult because the cake is not soft enough. Allrecipes is part of the Meredith Food Group. in front of the Hotel Sacher Wien. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition It was there that Eduard worked on his father’s recipe to create the modern Sachertorte. 1832 – The Sachertorte was created by pastry chef Franz Sacher (1816-1907) in 1832 for Prince Clemens Lothar Wensel Metternich (1773-1859) of Austria, the Austrian State Chancellor.. 55% cocoa content). Hotel Sacher Vienna. Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Information is not currently available for this nutrient. Another commenter mentions that she believes this can happen when the chocolate doesn't have enough fat in it but I added quite a bit of butter. More info. Geschichte einer Verführung The series was commissioned by the ORF (broadcaster) and ZDF.The first part was aired on December 27, 2016 on … Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Franz Sacher seized the moment and conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Original Sacher-Torte. Franz Sacher was a 16-year old apprentice at the court of Prince Metternich when he was asked to create an especially delicious dessert for distinguished guests. This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Take the sugar syrup off the stove and leave to cool a little. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. The original Sacher Torte is THE most famous cake in the world, and has been since 1832. I ued semi-sweet chocolate bits which worked well. I used Hershey Special Dark chocolate chips (my favorite) and the results...DELICIOUS!!! Beat the butter together with confectioners' sugar until creamy. Transfer to a dessert plate and store in the refrigerator. It’s dark, very chocolatey and sophisticated, and for a special occasion or a birthday, it’s nice to decorate it … Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The prince enjoyed trying new dishes and ordered the chef to create a new cake. The cakes came out great no sticking to the foil at all! Preheat oven to 170°C. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. When making this please understand it is NOT a sweet cake. (The cake is done when it yields slightly to the touch.). From then on, it was a favorite at the imperial court and soon went on to win the hearts (and palates) of the world. Nutrient information is not available for all ingredients. Have never used a spring form pan before so I opted for the small ceramic dishes that I could control better; anyway I have cooked "out of the box mixes" with chocolate and I suggest to put a large mixing bowl over a pot of water (no overheating/burning of choc) to melt it. There is also an art gallery in the hotel with works from the 19th century. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready. I too have fond memories of the Hotel Sacher. This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this like a coverture. Philharmonikerstrasse 4 1010 Vienna - Open Maps +43 1 51456-0 ... complete with a slice of Original Sacher-Torte. Sacher torte is a classic Austrian chocolate cake layered with apricot preserves. Info. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. The recipe for the Original Sacher-Torte is a well-kept secret, known only to confectioners at Hotel Sacher … Delia's Sachertorte recipe. Puree the apricot preserves with 1 tablespoon of water until smooth. This is a keeper for me! Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. This is a lot like the real thing. Now gradually add melted couverture chocolate. this link is to an external site that may or may not meet accessibility guidelines. Would also suggest serving it with whip cream (mit schlag). Percent Daily Values are based on a 2,000 calorie diet. Description: Cafe Sacher Vienna offers the perfect chance to sample a typical Viennese coffee-house atmosphere and - of course - to treat yourself to a slice of the legendary Original Sacher-Torte. Disgrace, in any case, was not on the menu that evening. dark couverture chocolate (min. Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy. Aside from Hotel Sacher in Vienna, the original Sachertorte can also be found at the Hotel Sacher in Salzburg, the Sacher Café in Innsbruck and Graz; and at the airport duty-free shop in Vienna. Whether you send us a carrier pigeon, smoke signals or a good old WhatsApp message: we look forward to connecting with you! This part of Vienna is home to the original Sachertorte, with the shop just around the corner and Hotel Sacher surrounding you.. This turned out great. His solution was a chocolate cake – a flavour far less common then than now – and so the sachertorte was created. A generation on, Eduard Sacher, first son of Franz Sacher, went to culinary school and wound up doing his own apprenticeship at the Demel bakery in Vienna. To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Metternich’s parting words to the talented teenager: “I hope you won’t disgrace me tonight.”. Stir frequently until melted, then remove from the heat and let cool slightly. So it’s almost an obligation to have a slice of chocolate joy resting on a white plate ringed in burgundy, with the little Sacher medallion perched on top. The hotel produces over 270,000 pieces a year, which can also be purchased online. 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