
Vienna claims to be the "coffee house capital of the world".[7] A strong tradition of coffee houses created an environment where both residents and visitors could meet, share ideas, and leisurely discuss the events of the day. The coffee house status in Vienna would become central to its culture and tradition with the cornerstone of each fine coffee house being its freshly-baked cakes. These classic tortes were to become highly regarded works of art and intense rivalries developed as to who could create the finest masterpiece. Today, the Original Sacher Torte is one of the most recognized cakes in the world and even helped establish the five star Hotel Sacher in Vienna founded in 1876 by Franz Sacher's son, Eduard Sacher.
Ingredints
9 eggs seperated
250g good quality dark chocolate (Belgian or Swiss are very good)
220g Butter
220g Flour sifted
2 tsp baking powder
smooth apricot jam
For the glaze
100g chocolate
250g sugar
Melt chocolate in a double boiler or in the microwave - leave to cool slightly.
Beat egg yolks,butter, half the sugar and the chocolate till creamy.
In a separate bowl and with clean whisks beat the egg white and remaining sugar till stiff. Fold egg white mix into the egg yolk mix. Cae chrefully fold in the flour and baking powder and then pour into a prepared baking tin. (I use a 26cm Springform)
Bake at 140C for approx. 1 hour or until a skewer comes out clean.
Leave to cool.
Heat the apricot jam and cover the cake with the jam - leave to cool whilst making the glaze.
For the glaze
Melt the chocolate and leave aside. Dissolve the sugar with a 1/4 cup water over heat and leave to simmer slightly until threads are drawn from the sugar.ie. If you lift the spoon out it brings a thread of sugar with it. Let the syrup cool off slightly (just to cool the extreme heat off) Spoonful be spoonful add the syrup to the chocolate and mix in well. Continue this process until the back of a spoon is coated with the chocolate mix once it is remove from the bowl. You do not need to put in all the sugar. Pour the glaze over the cake. The best is to pour it into the middle of the cake and let it flow onto the top and cover the sides. Leave it to cool and then garnish as desired.
Note: My photo is not the traditional decoration, but my own interpretation of it and how I wish to present the cake.
Ingredints
9 eggs seperated
250g good quality dark chocolate (Belgian or Swiss are very good)
220g Butter
220g Flour sifted
2 tsp baking powder
smooth apricot jam
For the glaze
100g chocolate
250g sugar
Melt chocolate in a double boiler or in the microwave - leave to cool slightly.
Beat egg yolks,butter, half the sugar and the chocolate till creamy.
In a separate bowl and with clean whisks beat the egg white and remaining sugar till stiff. Fold egg white mix into the egg yolk mix. Cae chrefully fold in the flour and baking powder and then pour into a prepared baking tin. (I use a 26cm Springform)
Bake at 140C for approx. 1 hour or until a skewer comes out clean.
Leave to cool.
Heat the apricot jam and cover the cake with the jam - leave to cool whilst making the glaze.
For the glaze
Melt the chocolate and leave aside. Dissolve the sugar with a 1/4 cup water over heat and leave to simmer slightly until threads are drawn from the sugar.ie. If you lift the spoon out it brings a thread of sugar with it. Let the syrup cool off slightly (just to cool the extreme heat off) Spoonful be spoonful add the syrup to the chocolate and mix in well. Continue this process until the back of a spoon is coated with the chocolate mix once it is remove from the bowl. You do not need to put in all the sugar. Pour the glaze over the cake. The best is to pour it into the middle of the cake and let it flow onto the top and cover the sides. Leave it to cool and then garnish as desired.
Note: My photo is not the traditional decoration, but my own interpretation of it and how I wish to present the cake.