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[[File:Sachertorte DSC03027 retouched.jpg|thumb|upright|left|Sachertorte]] |
[[File:Sachertorte DSC03027 retouched.jpg|thumb|upright|left|Sachertorte]] |
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'''[[Sachertorte]]''' ({{IPA |
'''[[Sachertorte]]''' ({{IPA|de|ˈzɑxərˌtɔrtə}}) is a [[chocolate cake]], invented by the hotelier [[Franz Sacher]] in 1832 for [[Prince Klemens Wenzel von Metternich]] in [[Vienna]], Austria. It is one of the most famous Viennese culinary specialties. The Original Sachertorte is only made in [[Vienna]] and [[Salzburg]], and is shipped from both locations. |
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The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a [[sponge cake]]) with a thin layer of [[apricot]] jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with [[Cream#Whipped_cream|whipped cream]] (''Schlagobers'') without any sugar in it, as most Viennese consider the Sachertorte too "dry" to be eaten on its own. |
The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a [[sponge cake]]) with a thin layer of [[apricot]] jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with [[Cream#Whipped_cream|whipped cream]] (''Schlagobers'') without any sugar in it, as most Viennese consider the Sachertorte too "dry" to be eaten on its own. |
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The recipe of the Hotel Sacher's version of the cake is a closely-guarded secret. |
The recipe of the Hotel Sacher's version of the cake is a closely-guarded secret. |
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Latest revision as of 22:20, 20 August 2024
Sachertorte (German pronunciation: [ˈzɑxərˌtɔrtə]) is a chocolate cake, invented by the hotelier Franz Sacher in 1832 for Prince Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The Original Sachertorte is only made in Vienna and Salzburg, and is shipped from both locations.
The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with whipped cream (Schlagobers) without any sugar in it, as most Viennese consider the Sachertorte too "dry" to be eaten on its own.
The recipe of the Hotel Sacher's version of the cake is a closely-guarded secret.