Viennese Sacher Torte - recipe and history. Sacher cake - the calling card of Austria Sacher as translated

Each culinary masterpiece has its own history, and the Sachertorte - this delicious unique dessert, the pride of Austrian cuisine - is no exception.

It just so happened that the true joy of all sweet tooths, the Sachertorte, was invented in Vienna in 1832 by 16-year-old apprentice chef Franz Sacher, who was suddenly given the most important mission - to surprise high-ranking guests at an important ministerial reception. Foreign Affairs of Austria Prince Clemens Wenzel Fürst von Metternich with a delicious dessert.

The story goes that the choice fell on a young pastry chef (Franz had only been studying confectionery for 2 years at that time), because chaos reigned in the kitchen, the chief pastry chef, as luck would have it, went to bed, and more experienced chefs did not dare take on such a job. responsibility.

No one knows exactly where Sacher got the recipe, but the chocolate dessert he invented captivated everyone sitting at the table and became so famous that it not only became the favorite cake of the Viennese nobility, but also received the highest honor in 1836 - it was introduced to the menu of the imperial family. Needless to say, the young pastry chef’s career was more than successful. After working for some time after studying in different countries, he returned to Vienna and opened his own wine and gastronomic store. Years passed.. Franz's eldest son, Eduard Sacher, decides to continue his father's work and undergoes training at the famous confectionery shop of Christophe Demel, where, among other sweets, he prepared a dessert invented by his parent, although he slightly changed the recipe. In 1876, Eduard opened the Sacher Hotel next to the Vienna Opera House, where the main treat is a magnificent chocolate dessert. Among the visitors to the hotel restaurant were high-ranking persons, and the establishment became a truly social place. Moreover, the Sacher family received the title K.u.K. Hofliferant: Kaiserlicher und koniglicher Hofzuckerbacker - "Supplier to the Imperial and Royal Court."

After the death of Eduard Sacher (in 1892), the establishment, and with it the secret of the magnificent dessert, passed into the hands of his wife Anna, and then (in 1929) to their son, also Eduard, who, unfortunately, did not possess business acumen of his parents and, after a little less than 4 years, went bankrupt and sold the hotel to the Gurtler family, who tried to preserve the traditions of the establishment and its famous cuisine. However, trying to improve his rather shaky financial situation, Edward also sold the secret of making the famous cake and the right to produce it to the already mentioned Demel confectionery house. This is where the “Viennese War” begins, since the famous cake began to be served in two establishments at once - the Demel confectionery and the Sacher Hotel. In 1938, the new owners registered the name Original Sacher-Torte as a trademark, and their competitors sold the dessert under the name Eduard Sacher-Torte. Legal disputes began between Demel and Sacher over the right to call the recipe original.

A consensus was reached only in 1963. Title Original Sacher-Torte (with round chocolate medal with Hotel Sacher Wien stamp)

they kept the cakes that the Sacher Hotel makes according to this recipe: to make the chocolate sponge cake more juicy, they began to cut it horizontally and lay it with an additional layer of apricot jam, and then the entire dessert was covered with chocolate glaze.

And cakes from the Demel confectionery are made without an additional layer (a layer of apricot confiture is placed on the chocolate sponge cake, and then chocolate glaze) and 1/6 of the butter is replaced with margarine (this makes the dessert easier on the stomach). These cakes should be decorated with a triangular medal with the inscription Eduard Sacher-Torte. Now this version is officially called “Demel’s Sachertorte”.

Both cakes are incredibly tasty, and although the method of preparing the dessert was published in cookbooks (Anna Maria Sacher herself shared it), no one can reproduce it exactly: a good pastry chef will always keep something quiet - this is one of the secrets of the skill. Rumor has it that the special secret of the cake is in the chocolate glaze, for the preparation of which three types of chocolate are used. And to try real Sacher, it’s better to go to Vienna and taste a piece of this miracle. By the way, a Hotel Sacher Wien cake with a diameter of 12 cm and a weight of 600 g will cost about 19.9 euros. And Eduard Sacher-Torte with a diameter of 17 cm and a weight of 500 g (in the Demel confectionery this dessert is made exclusively by hand) will cost you approximately 21.7 euros.

Since Soviet times, the Prague cake, which is a variant of the Sacher torte, has been popular in Russia.

Chocolate Sacher cake

Ingredients:

100g dark chocolate 250ml water 125g butter, chopped 250g sugar 3 eggs 150g flour 25g cocoa powder 60g ground almonds 110g apricot jam

Glaze:

200 g dark chocolate 160 ml cream

Preparation:

1. Preheat the oven to 180 degrees C. Grease a round cake pan with a diameter of 23 cm. Line with parchment.

2. Melt the chocolate with water (I add only 6 tablespoons - author's note) in a small bowl placed over a pan of boiling water, cool.

3. Beat the butter and sugar with a mixer, add the eggs, one at a time, without ceasing to beat (in some recipes it is recommended to beat the whites and yolks separately - author's note). Then add sifted flour, cocoa, almonds and melted chocolate.

4. Pour the mixture into the prepared pan and bake for about an hour until done. Let stand for 10 minutes, then remove from oven and let cool.

5. Cut the cooled biscuit in half and coat with jam.

6. While stirring, melt the chocolate and cream in a bowl placed over a saucepan of boiling water.

7. Coat the cake with glaze. Heat the remaining glaze and pour on top.



There are a huge number of confectionery masterpieces in the world and every sweet tooth can find something to please themselves with.

Some people love fruit marmalade or marshmallows, some like fluffy protein creams and meringues, and many are delighted with chocolate sponge cake.

Different countries have their own signature secrets of this delicacy, but this article will tell you about the miracle called the chocolate Sachertorte.

Background

Sacher is a chocolate sponge cake with one or two layers of apricot jam, generously glazed with chocolate. The ingredients for making the cake are quite accessible to any housewife and, despite its sophistication, it can be easily prepared at home.

The country where this wonderful cake was born is Austria, where in 1832 the young cook Franz Sacher was faced with a serious task.

Franz was left alone with the difficult task of preparing a treat for the Austrian Prince Matternich and his guests, and the young chef exceeded all expectations - the dessert turned out to be gorgeous, of extraordinary taste and everyone liked it.

This was the Sachertorte, named after its creator. This Viennese masterpiece became a favorite delicacy not only of Austrian nobles, but also of the emperor himself.

Although the cake recipe was subsequently forgotten, the life and career of Franz Sacher himself was successful.

After studying, he lived and worked in different countries, and after returning home he began trading in a store that he managed to open.

Years later, Franz's son Eduard studied and worked in Demel's confectionery, where he prepared the famous cake invented by his father, slightly changing the recipe.

After graduation, Eduard opened his own hotel, in the restaurant of which the famous chocolate-biscuit Sacher became the highlight of the menu.

But in 1934 there was a big scandal that became known as the “Cake War.”

The reason for the scandal was that Demel's confectionery also sold this cake, but its recipe was changed - it had two layers of apricot jam instead of one - as in the classic version.

As a result, the war ended with a peace agreement and the Sachertorte became famous throughout the world. Now you can taste it not only in Austria.

In America, China, Japan and other countries, slightly modified copies of the Sachertorte can be found in many restaurants and cafes.

What is dessert

Sacher torte base– chocolate sponge cake, cut in half.

To make the cake tasty and beautiful, as in the photo, you need to know a few secrets of its preparation: you need to take special flour for the sponge cake, which is intended for baking, otherwise the sponge cake will not turn out as fluffy and airy, for which the classic cake is famous; It is advisable not to use margarine instead of butter, so that there is no characteristic smell and the Sacher turns out tender.

The flour must be sifted, and the eggs for the biscuit should be taken at room temperature. Sugar in the dough can be replaced with powder, then the cake will be more airy.

But some liberties are allowed: instead of chocolate, you can use cocoa, and add nuts (hazelnuts, almonds or peanuts) and syrup to your taste to the dough.

With such fillings Sacher will only become tastier. A resourceful housewife can always figure out how to diversify the recipe.

Sachertorte filling- apricot confiture, or thick jam, reminiscent of jelly, with pieces of fruit. In the absence of such jam, you can add simple apricot jam if it is thick.

If it is not thick enough, it will leak during baking, the sponge cake will burn and the cake will be unappetizing.

Glaze. Chocolate icing for the cake should be mirror-smooth. This is clearly visible in the photo. This can be achieved by knowing a few secrets of its preparation: use only dark chocolate and natural butter (not spread).

If cocoa is used, it must be of the best quality and water must be added to it (50 - 70 ml of water per tablespoon of powder).

Step by step cake recipe

Products needed for Sachertorte:

For the test:

• flour – 140 grams
• sugar – 120 grams
• eggs – 5 pcs.
• butter – 100 grams
• dark chocolate – 140 grams
• Salt – 1 pinch
• Nuts and (or) syrup - optional.

Filling:

1.5 cups jam (jammy) or very thick apricot jam.

Glaze:

• dark chocolate – 150 grams
• cream with a high percentage of fat – 60 ml
• butter – 30 grams

1. Place the chocolate and butter in a bowl, place it in a water bath and melt, stirring. Wait until the mixture cools slightly.
2. Break the eggs, place the whites and yolks in different dishes. Cool the whites well in the refrigerator, then beat with sugar (80 grams) and salt until thick, fluffy foam. Without stopping whisking, carefully add flour.
3. Beat the yolks separately with 30 - 40 grams of sugar taken from the dough kit. Add this mixture to the chocolate-butter mixture and mix everything. Add the whipped whites into the mixture in parts, mix very carefully so that the foam does not fall off. This determines how many bubbles there will be in the biscuit.
4. Grease the bottom of the mold in which the sponge cake will be baked, pour in the finished dough and bake the cake. Bake for approximately 40 minutes at 180 degrees. Place the dough only in a hot oven, otherwise the cake will not rise well. It is very important to remove the finished cake from the oven in time so that it does not dry out. To determine its readiness, you can use any sharp wooden stick (match or toothpick). You need to pierce the biscuit and if the stick is dry, you can remove it from the oven.
5. After baking, cool the finished cake, cut into two or three cakes, and sprinkle with syrup if desired. Coat the cakes with jam or marmalade and place in a cool place for several hours.
6. Make the glaze. Remove the butter from the refrigerator in advance so that it becomes soft before use. Melt the chocolate in a water bath and mix with cream at room temperature. Let the mixture cool slightly and add softened butter. Mix everything thoroughly.
7. Brush the cake with glaze and let cool. To make the ball of glaze thick, you can coat it several times, each time allowing the next layer to harden.

Of course, everyone has their own tastes and preferences and it is not necessary to adhere to exactly this set of products for a cake. It was a classic recipe, as perhaps it was invented a long time ago by the young chef Franz Sacher.

Each housewife can have her own variations of this chocolate delicacy. Some people don’t like very sweet desserts and will want to reduce the amount of sugar, while others will like nuts or dried fruits in their cake.

All this is quite acceptable, it is only important to strictly observe the proportions. Having a little pastry experience and a great desire to please yourself and your loved ones with an exquisite delicacy, you can prepare the famous Viennese chocolate Sacher at home. Exactly as you can see in the photo.

My video recipe

It’s simply impossible to be in Austria and not try local cakes. Even strict fighters with extra pounds will not resist this sweet temptation.

1. Sachertorte

Austrians take their cake recipes seriously. Since 1934, two Viennese confectioneries Sacher and Demel have been challenging each other in court for the secret of owning the authentic recipe for making Sachertorte, which was invented by Franz Sacher in 1832. Sachertorte is a chocolate sponge cake with layers of apricot jam. The sides and top of the cake are covered with chocolate icing. It is usually served with whipped cream. Baking recommendations can be found in almost all cookbooks, but the original recipe is kept secret.

2. Gugelhupf

Apple strudel is the national Austrian dish. It is a roll of very thin dough filled with apples, raisins, cinnamon and sugar. Apfelstrudel is served both warm and cold. Austrians eat it both as a main dish and as a dessert.

4. Cake Dobostorte

This cake is named after the Hungarian pastry chef József Debos, who published his recipe in 1906. Cooking Dobostorte requires culinary talent and experience. For it, 6 sponge cakes are baked, coated with chocolate cream, and the top is decorated with caramel glaze. Dobosh was Empress Sissi's favorite cake.

5. Linz cake (Linzertorte)

Linzertorte is an almond cake (or pie) named after the city of Linz. It has been popular in Austria for 300 years. There are several recipes, but the essence is the same: the base is shortbread dough with the addition of nuts and spices, and a layer of raspberry or redcurrant jam, with a lattice of dough on top as a decoration.

6. Malakofftorte

The recipe for the Malakoff cake was invented by French confectioners and dedicated to the French general Jean Pelissier, who captured the Malakhov Kurgan near Sevastopol in 1855. For this merit, Napoleon granted him the title of Duke von Malakoff. The cake is heavy and high in calories. It consists of sponge cookies (savoiardi) soaked in rum and cream. Those who adhere to a healthy lifestyle can replace high-fat buttercream with low-calorie one.

7. Esterhazytorte

"Esterházy" is an almond-chocolate cake named after the Hungarian Foreign Minister Pal Antal Esterházy. It consists of 5 sponge cakes with the addition of almonds, combined with butter cream and cognac. The “calling card” of this cake is white icing with a mesh pattern of liquid chocolate.

8. Roe Deer Saddle Cake (Rehrücken)

This cake is also called “Black Forest”. Biscuit-chocolate cakes soaked in Kirschwasser are coated with cream, and the filling is made from “drunk” cherries. The top of the cake is decorated with whipped cream, drunken cherries and chocolate chips.

10. Cremeschnitte cake

This is a dessert made from two layers of crispy puff pastry with custard in between. The top of the cake is covered with sugar icing. “Cremesh” is somewhat reminiscent of Napoleon cake.

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You've probably tried the Prague cake, popular throughout the CIS. So, you have an idea about the famous Austrian chocolate Sacher cake: it was it that was taken as the basis when developing the recipe for the Soviet “confectionery”. However, the Viennese version has its own characteristics that have made it so popular for decades.

What's good about Sacher?

1. Chocolate galore. This product is put into the dough and glaze is made from it. For the latter, a mixture of three varieties is used, which are produced exclusively for this dessert.
2. Super fluffy sponge cake. It is so soft that it melts in the mouth: this effect is achieved due to the huge number of air bubbles piercing the thickness of the product. They arise due to proper beating. And the use of flour and eggs of the highest quality allows the dough to rise without leavening agents and yeast, which also has a beneficial effect on the taste.
3. Delicate apricot confiture. This thin layer performs a double function: on the one hand, it moisturizes the dryish base, on the other, it adds a piquant sourness, which relieves the delicacy from being cloying.

In 2003, as part of the project “Graz – European Capital of Culture”, a Sacher-Masoch cake was made in honor of the famous Austrian writer. It differs from the classic version in the presence of currant jam and marzipan.

Austrian confectioners claim that they add certain secret ingredients to Sacher, without which exact reproduction is impossible. Maybe this is so, but most likely it’s a matter of careful selection of quality products and punctual compliance with every technological parameter: from the time of beating eggs with sugar to the heating temperature of the glaze.

History of the creation of the delicacy

The recipe for this Austrian chocolate cake was invented by 16-year-old pastry chef Franz Sacher. It was in 1832: Minister Metternich needed an unusual dessert for a festival, and the court pastry chef at that time became seriously ill. A young apprentice took on the task, and his chocolate treat was to the liking of the guests.

Two decades later, Franz's eldest son perfected the recipe. If initially a layer of confiture was placed only on the top of the sponge cake under the glaze, then Eduard began to cut the cake lengthwise in order to grease it with jam in the middle.

Eduard Zacher trained at the famous confectionery Demel and prepared baked goods for it according to a family recipe. After his departure, Demel continued to produce this popular dessert. In 1876, Edward founded a hotel, which he named after his last name, and sold the famous delicacy in the hotel cafe. Thus, a situation arose where two establishments in Vienna began to lay claim to the role of exclusive manufacturer of Sachertorte.

Confectionery "wars"

By 1934, the hotel went bankrupt, and Edward's heir officially sold the rights to the original recipe to the Demel Café. There they began to decorate this dessert with a round chocolate medal with the inscription “Eduard Sacher. Wien." However, the new hotel owners decided not to miss out on the benefits of making such a popular delicacy and in 1938 registered the Original Sacher-Torte trademark.

In the capital of Austria, a situation of confrontation between confectioners has arisen again. However, the outbreak of the Second World War distracted attention from legal subtleties. And the question “who has the right to produce a real Sachertorte” was returned only in 1954. The litigation between the Sacher Hotel and the Demel confectionery lasted until 1963. The witty Viennese nicknamed it the “nine-year sweet war” and enjoyed watching the vicissitudes of the trial.

In the end, the owners of Demel managed to prove that they were using the original recipe from Franz, and the hotel - modified by Eduard (with a second layer of apricot jam). Moreover, butter is partially replaced with margarine. Therefore, the products turn out different.

The court listened to the arguments and ruled that the hotel retained the right to the name Original Sacher-Torte and the round chocolate seal. And the baked goods from the confectionery began to be called “Demel’s Sachertorte” (Demel’s Sachertorte) and decorated with a triangular medal.

Where can you taste real Sacher?

For those who have received a residence permit in Austria or come as a tourist, it is useful to know that a product under the Original Sacher-Torte brand can be bought not only in the capital: the Sacher cafe chain operates in the country. In Vienna and Salzburg they are located at hotels of the same name; in Innsbruck and Graz they are separate establishments. They offer specialty cake and duty free shops at Vienna Airport.

The Demelevsky version is produced only by the corresponding confectionery. Therefore, you can taste both versions of the delicacy only in the capital. By the way, the rival establishments are located only 550 meters from each other, so people with a good appetite can make comparisons during one walk.

I am simply convinced that this unusual chocolate cake will appeal to lovers of juicy and aromatic homemade baked goods. The Austrian Sacher torte is popular all over the world for a reason: juicy, dense and rich chocolate sponge cake, a layer of delicious apricot jam and a thick layer of delicious chocolate glaze - it’s impossible to resist! At the same time, the recipe for Sacher torte, which we will prepare at home, is not at all complicated.

In fact, the original recipe for this delicious chocolate dessert is a secret. However, resourceful confectioners, then simple housewives, developed the proportions (of course their own) of the ingredients used and, using the right technology, made the Sacher Torte recipe publicly available. Today's sweet dish, which I offer you, is one of the options for preparing this legendary cake.

I baked the chocolate sponge cake that is included in this delicacy in a slow cooker. I have a very simple one - Scarlett SC-411, device power 700 W, bowl volume 4 liters. When preparing a sponge cake in the oven, I advise you to take a detachable round mold with a diameter of no more than 24 centimeters (the best option is 20-21 centimeters). The biscuit is baked in a preheated oven at 180 degrees for 30-40 minutes (the time depends on the nature of the oven and the diameter of the mold).

Ingredients:

Dough:

Interlayer:

Chocolate glaze:

Cooking step by step:

First, let's prepare the dough for the chocolate sponge cake. To do this, melt 150 grams of dark chocolate in advance, breaking it into pieces and placing it in a suitable bowl. You can melt chocolate either in a water bath on the stove or in the microwave. I do this in the Defrost mode, which is more gentle than, for example, the same Warm-up. I don’t time it, I just pause about every 10 seconds and actively stir the chocolate with a fork. Then it melts evenly and does not curl. The main thing is not to overheat the chocolate, otherwise you will ruin everything - it will curl into lumps and there will be no turning back.

Melted dark chocolate is completely homogeneous, smooth and shiny. For now, let's leave it on the counter to cool to room temperature.

Using a mixer, briefly cream the butter and sugar at low speed. Then add 6 egg yolks (we put the whites in the refrigerator) and beat everything again until a more airy, whitish mass is formed.

Eggs with sugar and butter will increase in volume by 4 times, while grains of sugar will practically dissolve. Add melted dark chocolate at room temperature.

You can mix everything until smooth with a tablespoon or spatula, but it is more convenient to do this with a mixer. Simply beat at low speed until smooth and chocolatey. Let's leave the dough for now.

Next you need to beat 6 chilled egg whites. To do this, pour them into a bowl and start beating at low speeds, gradually increasing the speed to medium. We continue to beat at almost maximum speed for another minute or two. While whipping, add the remaining sugar (90 grams) a tablespoon at a time. Increase the mixer speed to maximum and beat the meringue, not forgetting about the sugar. If you use a planetary mixer, it will be much easier because your hands are free. Using a hand mixer, beat the egg whites as if drawing a figure eight or an infinity sign. This is necessary so that the mass is whipped evenly. The finished whipped whites hold their shape perfectly, the mass turns out thick, quite dense, shiny and resembles a base for meringue cookies. If you are not sure whether the whites have been whipped enough, simply turn the bowl upside down - the whites should not budge even a millimeter. Risky? Not if everything is done correctly!

Now back to the chocolate sponge dough. In parts (3-4 times) add 150 grams of sifted premium wheat flour into it, mixing it with a spatula or a tablespoon.

We also add well-beaten egg whites and sugar in portions, mixing them carefully, but quite quickly, into the dough. The movements should be directed from bottom to top, as if folding. Only with the correct introduction of proteins will your dough remain airy, and the finished biscuit will not settle after baking. Under no circumstances should you try to mix everything with a mixer, otherwise you will end up with not a porous sponge cake, but a flat chocolate pancake - you will simply release all the air bubbles from the dough.

Traditionally, I bake biscuits exclusively in a slow cooker, since they always turn out excellent there. I transfer the dough into a bowl, without greasing the sides and bottom with oil.

Bake this fragrant chocolate sponge cake in a multicooker on the Baking mode for 1 hour. However, the cooking time may vary, since the power of electrical appliances is different for everyone. Be sure to check the readiness of the sponge cake using a wooden skewer or toothpick. Unlike a simple sponge cake, this pastry should be slightly moist in the middle - the wooden splinter will come out with small lumps stuck to it. But not with raw dough, feel the difference. It’s just that if the skewer comes out completely dry, then the sponge cake will be dry, but we need a juicy one. Therefore, start checking about 10 minutes before it is ready.

Let the finished chocolate cake rest in the mold for about 10 minutes, and then remove it using the steam insert. Cool the finished baked goods completely.