Sachertorte secrets: Unraveling Vienna's chocolate legacy

Today, the Sachertorte is a symbol not only of Viennese cuisine but also of emotions and nostalgia associated with bygone times. Contemporary interpretations and modifications of this cake draw the attention of chefs worldwide who try to recreate its magic in their kitchens. You can try it too!

The Sachertorte, invented in 1832 by Austrian pastry chef Franz Sacher, has evoked great excitement in the culinary world since its inception. Franz Sacher created this unique dessert at the request of Prince Klemens von Metternich, who needed a new delicacy for a special occasion. The result was delightful - a combination of rich chocolate cake with delicate apricot marmalade became a sensation, and the recipe quickly became a recognizable symbol of Vienna.

While the Sachertorte is now served worldwide in various versions, the original recipe, guarded as a secret at Vienna's Hotel Sacher, surrounds it with a true legend. This hotel was granted exclusive rights to use the original name "Sachertorte" after a series of legal battles. It is here that lovers of this chocolate culinary treasure can savor the authentic cake, whose taste transports them to the times of imperial Vienna. This cake has not only become a symbol of local cuisine but also an important part of the city's culture. Viennese cafes, such as the famous Cafe Demel, have become pilgrimage sites for fans of the Sachertorte who long to taste the original delicacy. Vienna has established its position as the capital of desserts over the years, and the Sachertorte remains its flagship dessert.

The Sachertorte is more than just a combination of chocolate and apricots - it is a true journey through time that takes us to 19th-century Italy and Austria.

Ingredients for the cake:

• 1 cup powdered sugar
• 7 oz. dark chocolate - with a minimum of 80% cocoa content
• 5 large eggs
• 5 oz. unsalted butter (softened)
• 1 1/4 cups cake flour
• 2 teaspoons baking powder

For the filling:

• 9 oz. apricot jam

Chocolate glaze:

• 4 oz. dark chocolate
• 1/2 cup heavy cream

Instructions:

1. To prepare the cake, start by beating the egg whites to stiff peaks.
2. Next, chop the dark chocolate into small pieces and melt it in a saucepan over low heat, stirring.
3. Add the butter to the chocolate mixture and stir until fully combined.
4. Gradually add the powdered sugar and egg yolks, stirring briskly until smooth.
5. Incorporate the sifted flour and baking powder into this mixture, and finally, carefully fold the egg whites into the chocolate batter using a spatula.
6. Fill a greased and floured baking pan with the batter.
7. Bake the cake at 350°F for 30-40 minutes, until a skewer inserted into the center comes out clean.
8. Make the chocolate glaze - heat the chopped chocolate with the heavy cream until it becomes a smooth mass.
9. Cut the cooled cake in half and spread the apricot jam between the layers. Finally, evenly coat the cake with the glaze and decorate as desired, for example, with fresh blueberries.