The Original Sacher-Torte has been the most famous cake in the world since 1832 and the original Austrian recipe remains a well-kept secret.
The basis of the entire confection is a chocolate cake, thinly coated by hand with best-quality apricot jam. The chocolate icing on top of it is the crowning glory. It is
served with a portion of unsweetened whipped cream to balance the dryness.
Age old recipes are gradually losing their sheen and in our bid to restore culinary heritage, classics like the Sacher Torte from Vienna is refashioned in our kitchen. Simple ingredients like rich chocolate, rum, and apricot jam lead to something so sensational is hard to believe.
The beauty of the cake lies in the marvelous alchemy of dark chocolate gananche, rum flavoured syrup, homemade apricot jam and a dense chocolate sponge. First made in the eighteenth century this cake is nearly the cultural heritage of Vienna with a national day devoted to it.
Recreated almost close to the original recipe event the signatorial aesthetics of the cake are maintained. Imagine a dense chocolate cake with high floral notes of apricot jam and dark rum aroma that merge beautifully to give birth to an opulent creation. The full-bodied and acidulated tastes mingle, awakening myriad sensations on the palate.