/ Our magazine / Sacher cake: temptation becomes sweet and chocolatey!
/ Our magazine / Sacher cake: temptation becomes sweet and chocolatey!
Sacher Cake, a delicious dessert of Viennese tradition, is served in Tea Rooms accompanied by a generous portion of whipped cream. A true delight for the palate, to be enjoyed visually as well for its tempting presentation! A true gastronomic symbol of Viennese tradition, where the original recipe of Sachertorte is carefully guarded.
The Sacher cake is probably one of the most appreciated desserts: two layers of light chocolate pastry, interspersed with apricot jam and completely covered in dark chocolate glaze. A true explosion of flavors that is credited to a young pastry chef named Franz Sacher, who in 1832 perfected the recipe for Sachertorte in Vienna. On that occasion, Chancellor Klemens von Metternich commissioned him to prepare a dessert for a guest, substituting the court's official pastry chef, who was ill at that time. Franz Sacher was only sixteen years old, and like many of his peers, he loved chocolate; thus, he combined his passion with his creativity, and the result was the extraordinary dessert we all know and love today, both adults and children.
One curiosity: legend has it that Chancellor Metternich, upon the first taste of the cake, exclaimed in ecstasy over the completely new and exceptional combination of flavors. Over time, the Sacher cake spread successfully first in Austria and gradually around the world. The original recipe for the Sacher cake is still carefully guarded in Vienna, protected by a trademark and kept a secret, and since no one has ever had a license for it, today it is one of the most imitated recipes of all time. The holder of the recipe is the Hotel Sacher, which produces it authentically, with a chocolate trademark applied to the cake.
The Sacher cake requires simple ingredients such as eggs, sugar, flour, butter, dark chocolate, salt, baking powder, and apricot jam. For the glaze, you need milk, water, dark chocolate, and powdered sugar. It’s a challenging dessert, but with a bit of skill and some tips, you'll achieve excellent results. First, mix the ingredients to compose the batter, one at a time, and blend until you obtain a smooth cream. The yolks should be separated from the egg whites, which need to be beaten with sugar and a pinch of salt until stiff peaks form. To prepare the chocolate mixture, melt the chocolate in a bain-marie; then combine the ingredients and mix slowly to achieve an extremely soft and homogeneous batter.
The batter should be poured into a greased cake pan; bake at 150°C for about 75 minutes. Once cooked, allow to cool for three hours. Such a long resting time is necessary to cut the cake in half without breaking it; this operation is needed to fill it with apricot jam. For excellent stability, sift some bitter cocoa over the jam before reassembling the cake with the top layer. At this point, spread jam over the entire surface of the cake, including the edges, and dust again with bitter cocoa.
Now prepare the glaze with the chocolate melted in a bain-marie, mixing in milk and water. Then add the powdered sugar, and stir to combine well. Once ready, cover the entire cake with the glaze. Place it in the fridge and wait at least 45 minutes before serving. According to tradition, serve the cake with a slice alongside a whipped cream swirl. Guten Appetit!
Did you know that the Sacher Cake was also the protagonist of a scene in a cult Italian film? It is in "Bianca", by Nanni Moretti. The protagonist, played by Moretti, is surprised that one of his dining companions does not know Sachertorte, emphasizing the gravity of this lack by saying: "Let's continue like this. Let's do ourselves harm!" The scene became a true paradigm of Moretti's cinema, so much so that when he founded his own film distribution company with Angelo Barbagallo in 1987, he named it "Sacher Film", and in 1989 he established his own film award, the "Sacher Award". In 1991, he acquired an old screening room in Trastevere, giving it new life. He called it "Nuovo Sacher".
Original Sacher Cake: where to find it? Look for it in our artisan cakes.
Sacher Cake, a sweet temptation, all chocolate: indulge without guilt, with the tips from Spaghetti & Mandolino!
Antonella Iannò
S&M
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