November 5th is National Sacher Torte Day #NationalSacherTorteDay. I don’t know about you but I love sharing new desserts with my family. I can’t wait to let Charlie and David know November 5th is National Sacher Torte Day #NationalSacherTorteDay.
I don’t know about David but I know Charlie and I’ve never had Sacher Torte. I’ve shared a recipe below so you can make your own Sacher Torte. Since my family isn’t that good at #baking I will be calling local Bakeries to see if I can purchase a Sacher Torte. Would you like one as well?
Join me on November 5th because we get to indulge our sweet tooth on Sacher-Torte Day every year on. The Sacher Torte which is a Cake is famous worldwide for its taste, and Sacher Torte Day is set aside to appreciate this culinary delight.
As well as his Sacher Tote it has satisfied millions of people for hundreds of years. Did you know Tortes are similar to Cakes, and many regard Tortes as a Cake variant. The difference lies in the ingredients. The Torte incorporates several components that give the Torte a tighter crumb and a heavier base than a Cake.
The Sacher-Torte ranks among the most celebrated culinary creations in Vienna. Sacher-Torte is a special kind of Chocolate Cake invented under equally special circumstances in 1832 by Austrian pastry Chef, Franz Sacher, for the Austrian State Chancellor, Prince Clemens Lothar Wensel Metternich.
A huge fan of novel dishes, the Prince ordered the creation of a new Cake. With the head Chef out sick, the kitchen staff immediately went into panic mode. No one had any idea what to prepare then Franz Sacher had a culinary revelation. Despite being a 16-year-old, Sacher gathered his wits and the available ingredients, then set about to create what has since become a famous Chocolate Cake.
The prodigy would go on to run several restaurants and Cafes. The Sacher-Torte was by far his most notable creation; it established his genius and made him prosperous. In 1876, Franz Sacher’s son, Eduard Sacher, opened a luxury hotel in Vienna which bore the family name.
The Sacher-Torte unsurprisingly became the staple of the Sacher Hotel. The Sacher Hotel would rise in popularity under the management of Eduard’s wife, Anna Sacher. Famous for her love of Cigars and Dogs, Anna Sacher transformed the Sacher Hotel into a hotspot for diplomats, aristocrats, and socialites.
Sacher-Torte Day was created to celebrate this amazing dessert and its unique origins. Food lovers worldwide can testify to the superb taste of what many call the best Chocolate Cake ever made. Longtime admirers and first-timers alike get to enjoy this yummy holiday every year as the holiday season looms. What a treat!
Sacher-Torte Day Activities
- There’s no better way to celebrate Sacher-Torte Day than to taste a slice of Sacher Torte.
- Make a fresh Sacher-Torte or visit a local store and purchase one or two.
- Look up recipes for Sacher-Torte online and prepare one.
- You can also channel your inner Franz Sacher and add a twist to an old recipe for something special.
- What could be better than tasting the original recipe? You can get the original Sacher-Torte at the Hotel Sacher in Vienna or Salzburg. Which is a little to far for me to travel. How about you?
Facts About Sacher-Torte
- Over 360,000 Sacher-Torte are shipped around the globe by the Hotel Sacher and to make that number of Cakes, one would need about 12 million Eggs, 30 tons of Flour, 37 tons of Apricot Jam, and 25 tons of Butter.
- The Sacher Hotel kitchen staff still hand-make Sacher-Torte using the original recipe.
- Did you know The Hotel Sacher keeps the original hand-written recipe for the Sacher-Torte recipe in a safe.
- The Icing comprises a blend of three Chocolates from Germany and Belgium.
Why People Love Sacher-Torte Day
The Sacher-Torte is one of the most loved desserts in Vienna, and the Sacher Torte offers a tasty perspective into the dynamic European culinary scene.
Sacher Torte is loved all around the world and it’s no wonder Sacher Torte has its own holiday.
Franz Sacher’s story is an inspiring story because the stakes were high, and the pressure was on, but he managed to create a delicacy that would last for generations to come. If that doesn’t light a fire in your belly, what will?
Recipe for Sacher-Torte
Ingredients:
Cake
130 g dark couverture chocolate (min. 55% cocoa content)
1 Vanilla Pod
150 g softened butter
100g Icing sugar
6 Eggs
100 g Castor sugar
140 g Plain wheat flour
Other
Fat and flour for springform
200 g apricot jam
200 g castor sugar
150 g dark couverture chocolate (min. 55% cocoa content)
Unsweetened whipped cream to garnish
Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour.
Melt couverture over boiling water. Let cool slightly.
Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.
Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.
Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger’s width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)
Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.
To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).
Thank you,
Glenda, Charlie and David Cates
