Have you heard of Sachertorte or, rather, the Sacher Pie? Besides being one of the tourist attractions of Vienna, dessert has a long and curious history.
THE Sacher pie was created in 1832 especially for the Austrian prince Clemens Lothar Wensel Metternich. Legend has it that the prince loved to try new dishes and ordered his personal chef to prepare a different cake for his guests.
Source: Arrangements Abroad / top photo: Rough Guides Limited
However, the chef was already stressed with so much work and passed the task on to the kitchen apprentice Franz Sacher, who at the time was only 16 years old. The teenager rolled up his sleeves and made a chocolate cake using only the ingredients available in the pantry. THE pie stuffed with peach marmalade it pleased the taste of the prince and his guests and, above all, made Franz Sacher’s career a success. The author never revealed the recipe and, when he died, left it as an inheritance to his son Eduard.
Eduard and Franz Sacher, son and father. Photo: Eslovaquia News
In 1876, Eduard and his wife Anna opened the Hotel Sacher. The place became famous and very frequented by high society and there they started selling Original Sacher pie.
Hotel Sacher before and today. Sources: Sacher and Duesarte Blog
However, the couple’s son decided to sell his grandfather’s original recipe to the famous Austrian confectionery Demel’s, allowing it to also sell its product as “Torta Sacher Original”. In the end, the Sacher family did not like this story very much and the fight to find out who had the right to claim their pie as “original” ended in the courts.
The decision was in favor of the hotel, which won the right to use the expression “Sacher Original Pie”, while Demel confectionery had to be satisfied with the expression “Eduard Sacher Original Pie”.
Anyway, only these two establishments in Vienna have the original recipe, but there are many people trying to reproduce the flavor. The “Sachers pies” are present on the menu of confectioneries around the world and everyone claims to have a recipe “very similar” to the original.
Original Sacher Pie. Source: Austria.info
I joined the wave and tried several recipes, but I always thought it could be better – after all, it will never look the same as the original. So I made my own Sachertorte and share here with you. Remembering that this is not the original recipe, this is “Sachertorte a la Lari” – hehehe! Which, modesty aside, is delicious!
- 200 grams of CHOCOLATE HALF BITTER
- 150 grams of SUGAR
- 112 grams of BUTTER
- 6 EGGS
- 90 grams of WHEAT FLOUR
- 20 grams of COCOA POWDER
- 5 grams of CHEMICAL YEAST POWDER
- 200g of peach marmalade
- 200 grams of CHOCOLATE BITTER
- 200 grams of MILK CREAM
- CHOCOLATE SHAVERS for decorating (optional)
- Preheat the oven to 180˚C.
- Grease a 20 cm diameter pan with a removable bottom and cover the bottom with a circle of parchment paper.
- Melt the chocolate and butter. Combine the two in a large bowl. Reserve.
- Separate the yolks from the whites. Beat the egg whites in the snow, adding the sugar little by little.
- Add the egg yolks to the chocolate mixture and mix.
- Gradually (and alternating), add the egg whites, flour, baking powder and sifted cocoa to the chocolate mixture, mixing gently until all the ingredients are incorporated.
- Put the dough in the pan and bake for 20-25 minutes. Textuta must be wet, not dry – when you do the toothpick test, it should come out slightly moist.
- When the cake is completely cold, unmold it and cut it in half. Fill with the marmalade.
- Prepare the ganache: heat the cream and place over the chopped chocolate. Stir until the chocolate has completely melted, then pour the ganache over the cake.
- Decorate as you prefer – I use chocolate chips.
- Serve and enjoy! Enjoy your food!
I hope you enjoyed the recipe! When you visit Vienna, don’t miss the real test Sachertorte!