Sacher Torte Recipe

The recipe sounds delicious! Even though it would you be your first time baking it - and you really shouldn't - I would substitute the apricots and the liquor with raspberries and a raspberry liquor. I am sucker for chocolate and raspberries, and tend to think they go better together than chocolate and apricots - but then again I am not an apricot fan :).

Good luck!

But then it wouldn't be a Sachertorte, which is a very specific concoction of chocolate cake with apricot filling. Don't knock it 'til you've tried it -- it's really lovely. Of course, I might be somewhat biased, since I ate Sachertorte for the first time at Cafe Sacher in Vienna -- enough to color anyone's perceptions. :)

The original Sachertorte recipe remains a closely guarded secret, but I think the link posted by the OP (restored above -- and hey, Sapphire, would you consider quoting a bit of the posts that you reply to? That way your posts don't just hang out there, referring to nothing if propagation is wonky) sounds fine. To my mind, the most tricky thing is getting the chocolate glaze right. A sponge cake is a sponge cake is a sponge cake, and the quality of the apricot filling will depend on the quality of the preserves, but the glaze is quite specific.

Anyway, give it a try -- and it would be really nice if the OP got back to us, to tell us how it went.

-j

I'm making this version of the Sacher Torte tomorrow and will let you know how it turns out! I am quite good with glazing cakes... :)

HS

jacqui{JB} wrote:

concoction

(Please NOTE E-Mail address in my sig) On 18 Apr 2005 19:02:45 -0700 during the rec.food.baking Community News Flash, "Her Subj." reported:

Looks pretty good to me, except that my Viennese Mother-in-Law always used finely ground almonds instead of flour in her's.

Of course, I might be somewhat biased,

The first and only time I ate Sachertorte, too was at the Cafe Sacher in Vienna -- I can see it now -- but I was disappointed. I returned home and found a recipe, I believe it was from Chef Tell's book, but it's been so long ago. [I googled and didn't find his sachertorte.] But the recipe I made was so darned delicious and so DIFFERENT from what I ate there. Wonder why that was. However, I never made it again. At the time it didn't seem very easy for me to make. Also I've never liked cakes very much -- except one little place in an alley in Paris where I found a cake that seemed to fall onto the plate, very moist, looked like it was heavy chocolate and it was customarily served with honey all over it. I went back every day for that piece of cake. I often wonder about that cake. Nice to share -- thanks for telling that you went to Cafe Sacher in Vienna. Dee

Sachertorte is a rather dry and dense cake and only really good if it is accompanied by a large serving of Schlag. Substituting ground walnuts for all or part of the flour will result in a moister cake, but then it is not the original recipe and neither are the ones that use separated eggs with the egg whites stiffly beaten. There must be hundreds of different ways to make Sachertorte and probably none exactly like the original one at Sacher's. For all we know, even that one may have changed through the years.

I must confess that I wasn't quite as keen on the Sachertorte at the Sacher Cafe as I would have liked to be. The gift from an Austrian colleague of my husband of individual little Sachertortes (four to a box, if I recall correctly) was much tastier and less dry. As Margaret said, Schlag is necessary (and delightful).

:) It's a pleasure. I'm still so bowled over to be traveling (which I never expected to be able to do -- and then I married a Dane who travels ... who woulda thunk?), I'm always happy to talk about it -- always hoping, of course, that people don't take it the wrong way.

-j

There's something about the idea of sachertorte made with apricots that seem to conjure up "sachertorte." When I hear raspberries and cherries and that sort of thing, I think of other types of cakes made with chocolate, of which there seem to be plenty of. Don't our tastes run different, for I never have liked the combination of raspberries and chocolate, always biting into an unnamed choc/raspberry chocolate and putting it aside - price of the box of chocolates never being a consideration. One time many years ago, a friend of mine baked me a cake for a going away present party. Believe it or not, it was ?? chocolate decadent?? isn't that the one made with raspberries and chocolate -- Needless to say, I'll never forget it -- tee hee! Dee

On Wed 20 Apr 2005 07:02:47a, Dee Randall wrote in rec.food.baking:

I'm with you, Dee. I'm not overly fond of raspberry with chocolate. I love cherry with chocolate, but for that I want a black forest cake. Apricot, it's got to be sachertorte.