Another one of those magnificent cakes that has been famous for decades and will forever remain a great world specialty. It originated in Vienna and was created by a young apprentice chef by the name of Franz Sacher. He’s son, Eduard, in later years perfected the recipe while working at a bakery called Demel. In 1876 Eduard Sacher established Hotel Sacher and took his recipe with him where it became extremely popular. A few years later the hotel was declared bankrupt and Eduard went back to working at Demel.
Legal disputes erupted between the new owners of Hotel Sacher and Demel as to which establishment had the right to advertise the cake as The Original Sachertorte. Eventually they came to a settlement that Hotel Sacher could promote their Sachertorte as The Original Sachertorte and Demel could decorate their torte with a seal that reads Eduard-Sacher-Torte.
There are hundreds of Sachertorte recipe out there, some really good and others just average. The original recipe is in actual fact unknown, as neither Hotel Sacher, nor Demel has ever divulged their recipes to the public. The cake is basically a chocolate sponge, brushed with melted apricot jam and covered in a chocolate glaze. Some versions of the cake that are claimed to be “as close to the original as possible”, have an apricot jam layer in the middle, while others are only brushed with apricot jam around the outside.
I prepared a version of the cake, but added dried pear that I soaked in a little brandy. It makes for a lovely dessert style cake.