Sachertorte

Sachertorte, a delicious chocolate cake, is one of the most famous Viennese culinary delights. The cake was invented by Franz Sacher in 1832.

The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. It is traditionally served with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten on its own.

The trademark for the "Original Sachertorte" was registered by the Hotel Sacher in Vienna. The recipe is a closely guarded secret. Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel found out the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover. 

Ingredients:
Pastry:
150g self raising flour
150g sugar
150g chocolate
150g butter
8 eggs
1 packet vanilla sugar or a 2 teaspoons vanilla essence
1 pinch salt

Icing :
150g chocolate, of at least 53% cocoa
250g icing sugar
80ml water


Recipe :
Mix the sugar and egg yolks into a creamy paste, add the butter, flour and salt and mix well.
Melt chocolate in a bowl over boiling water and add ot the mixture.
Beat the eggs until stiff and white and add to mixture.
Grease a flan dish and pour in mixture.
Cook at a medium heat until a knife inserted into the middle comes out clean.

Whilst cake is cooking, make the icing.
Slowly mlet the chocolate in a bowl over boiling water, with a little water and sugar.
Spread all over cake and leave to set before serving.