How was the Sacher Torte made?

It was invented by Franz Sacher in 1832, when he was just 16 years old. The story of the Sacher cake is very interesting. Franz Sacher was asked to prepare a special dessert for Prince Metternich of Austria. He was only an apprentice at the time, but he rose to the challenge and came up with a recipe that later became one of the most popular cakes.The original recipe for Sacher''s cake is a closely guarded secret kept by the Sacher Hotel in Vienna, Austria. Founded in 1876 by Franz Sacher''s son Eduard, the hotel is famous for its Sacher cake. The cake is still made according to the original recipe and has become one of the hotel''s most famous, popular offerings.

What it consists of

The Sacher Torte consists of two layers of dense, not too sweet chocolate sponge cake, with a thin layer of apricot jam in the middle and a rich chocolate icing on top. Traditionally served with unsweetened whipped cream on the side.

Typical appearance of Sacher cake

The Sacher cake has a distinctive appearance, with a smooth chocolate icing covering the top and sides of the cake. It is often decorated with the word ''Sacher'' written in chocolate on top. The combination of moist chocolate cake, tangy apricot jam and rich chocolate icing creates a delicious and harmonious flavour profile.

Apricot jam can also be made yourself

Making homemade apricot jam is a wonderful way to preserve the flavours of fresh apricots. All you need is just under a kilo of fresh apricots, two cups of crystal sugar, two tablespoons of lemon juice and ½ teaspoon of lemon zest. Remove the leaves and stems from the washed apricots, cut them in half and remove the stone. Peel them as you like, but it''s okay to leave them skin on.

In a large pot, combine the chopped apricots, sugar, lemon juice and lemon zest. Stir well to coat the apricots with the sugar, then leave the mixture to stand for about an hour to allow the apricots to release their juices. Place the pot over a medium heat and bring the mixture to the boil, stirring frequently to prevent the contents from burning. Once the mixture comes to the boil, reduce the heat and simmer for about 30-40 minutes. Stir occasionally and the jam will thicken as it cooks.

While the jam is cooking, prepare the pickling jars and lids by sterilising them in boiling water. To check that the jam is ready, place a small spoonful of the mixture on a chilled plate. Allow it to cool for a moment and then gently tap it with your finger. If it squishes and holds its shape, it has reached the desired consistency. If it is still runny, continue cooking for a few more minutes, then test again.

When the jam is ready, remove the pot from the heat and carefully pour the hot jam into the sterilised jars, leaving a little space at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and tighten the rings.

Place the jars in a boiling water bath for about ten minutes. This ensures a proper seal. Make sure that the water level is at least 2-3 cm above the top of the jars. After a few minutes, remove the jars from the water bath and leave them to cool completely. Check that the jars are tightly sealed by pressing the centre of the lid. If it is firm and does not move, the jar is properly closed. Unsealed jars should be stored in the refrigerator and used within a few weeks.

Voilà - your homemade apricot jam is finished and ready to eat! It can be stored in a cool, dark place for up to one year. It can be spread on toast, used as a pastry filling or incorporated into a recipe for the most luscious Sacher Torte!

A symbol of Austrian cuisine

Today, the Sacher Torte is enjoyed by people all over the world and has become a symbol of Austrian cuisine. It is often found in cafés, bakeries and fine restaurants. Many people try to recreate the cake at home using different recipes and techniques.Whether you have the opportunity to taste the original Sacher cake at the Sacher Hotel in Vienna or enjoy a version made elsewhere, it is a treat that chocolate lovers should definitely experience.

Recipe for the best Sacher cake

The Sacher cake has a basic classic recipe, but it can always be upgraded. Karim from Masterchef gave the contestants a real pastry challenge in the knockout round. The Masterchef Sacher Torte recipe has been given a complete twist and a much higher level of craftsmanship. Read the recipe for the Masterchef Sacher Torte with dark beer ganache and mascarpone cream with vanilla here.

Let''s upgrade the classic version

But you can also be innovative and make it a little differently. Instead of apricot jam, you can use BAM cherry topping, BAM raspberry topping or even make it tropical with BAM passion fruit topping or BAM mango topping!

There is a sea of ideas for transforming this classic dessert with a long tradition. It can also be decorated with BAM white chocolate pieces and fresh fruit. It will be even more luscious if whipped cream is added to the plate to enrich the chocolate-fruit flavour. The cream does not need to be sweetened as the flavours in the cake are sweet enough on their own.

Similar desserts

There are several cakes similar to the Sacher cake in their chocolatey goodness and multilayered composition.

Here are some of the better known examples:

Black Forest cake:

Also known as Schwarzwälder Kirschtorte, this German cake contains layers of chocolate sponge cake, whipped cream and cherries. It is often decorated with chocolate chips and cherries on top.

Mississippi Mud Cake:

A rich American cake with a dense texture. The cake is topped with a layer of mini sugar marshmallows and a decadent chocolate icing. It is named for its resemblance to the thick, muddy banks of the Mississippi River.

Chocolate cake with chocolate ganache:

Ganache is a luxurious mixture of chocolate and cream. A chocolate ganache cake usually consists of several layers of chocolate cake filled and covered with smooth, velvety ganache. It can be decorated with chocolate decorations or with BAM mini blue and white sugar sprinkles.

Chocolate cake with cream:

This cake is incredibly moist and dense and has a creamy texture. It often contains layers of rich chocolate cake, with a thick layer of chocolate icing in between: a chocoholic''s dream!

Devil''s cake:

Chocolate cake is a moist and delicate chocolate cake known for its rich flavour. It is usually topped with chocolate icing or ganache and can be enjoyed as a classic cake or as a cupcake.

The cakes described here are similar to Sacher''s cake in that they are layered and the main ingredient is chocolate. However, each of them has its own characteristics and offers different experiences for chocolate lovers.

Similar to the Sacher Torte is the BAM Chocolate Cake, with chocolate flavour and hazelnut additions, which is loved by children and adults alike.

BAM Chocolate Cake is the perfect choice for all occasions, especially when you don''t have much time to bake!