ORIGINAL SACHERTORTE RECIPE from Vienna

ORIGINAL SACHERTORTE RECIPE from Vienna
I literally could not wait to make this Sachertorte - one of the most famous Austrian chocolate cakes filled with apricot jam and topped with an amazing chocolate glaze! The recipe is a well-kept secret since 1832 when it was first made by Franz Sacher. He has been an apprentice at the court of Prince Metternich, in Vienna, Austria when he was 16 years old. It gained incredible popularity after his son, Eduard Sacher, finalised the recipe in the confectioner's shop Demel and started marketing the cake. This recipe creates a delicious cake that tastes and looks like the original version from Vienna. So I hope you enjoy! :-D
Lots of love,
Eileen
Get written recipe here: eileenskitchens...
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[@vanessarose3808]

What percentage of Dark chocolate did you use??

[@EileensKitchenStories]

Hi Vanessa, I have used a chocolate that was about 60% for the Sacher Torte, this made the most sense to me. As they don't give an exact answer in their book, I was experimenting and researching a bit and this was suggested the most to me by my friends from Austria. 😊 Let me know if you try it and how it turned out.

[@davidrattin]

Best cake ever! I also started making it following the Sacher recipe and I must say it's quite close to oroginal (I'm half Austrian btw). I think that what they don't disclose is the type of flour and chocolate. Still haven't seen in the book the reference to rum and would personally not add it. Regarding the taste improving over days, I fully agree. But I store it in a cake tray with lid to preserve it's humidity but inside the fridge. This makes the cake a bit more compact. Sacher is also storing them in refrigerators, so I assume having all those eggs it would be even a better option. Cold Sacher, weird to say, is indeed delicious. Last point, I have both the Italian and an old Austrian recipe book and inthe Austrian they have also a second option for the "glasur" with a different process and more chocolate.

[@EileensKitchenStories]

Thanks for the additional tips David! :-) Uh a second ganache option? That'd be interesting to see.

[@davidrattin]

@@EileensKitchenStories Check your email! ;-)

[@kristiemacrakis7435]

Looks great, but why is a lighter color than the original? The original in dark brown and this is light brown. I can't wait to try your recipe.

[@EileensKitchenStories]

Hey Kristie, thanks for your comment. Maybe it's a secret ingredient making it darker. Although this is the recipe from their official cook book, they keep saying that under no circumstances will they tell the true recipe, hence, we are left with a bit of trial and error to get it perfect. 😊 but this is super delicious and definitely worth the effort.

[@kristiemacrakis7435]

@@EileensKitchenStories Well, several weeks ago I tried another recipe I found online and I used 90% dark chocolate for cooking Ghirandelli...and it was dark but it was too thin and not as light as yours and Sachers'. Yours looked nice and full so I'm hoping my second try will be better.

[@vanessarose3808]

Tried it out! amazing best cake I have had in my life!!! Thank you it was very good and fun to make!!!😂😁💕💕

[@EileensKitchenStories]

Yay, I'm glad you like it Vanessa! 😁 I would love to see the end result, did you upload any pictures? If so make sure to tag me on social media (FB or Instagram) @eileenskitchenstories. 😊 Enjoy the cake 🎂 and have a lovely day!

[@EileensKitchenStories]

Hey Bob, lovely to hear you'll give it a try. Let me know how it went. 😋

[@normasanjose3338]

Ur egg white was over beaten, n d cake was not thoroughly folded

[@urbanviii6557]

I thought that the topping was supposed to be a ganache, using heavy cream with the cholocate.

[@EileensKitchenStories]

Hi Urban VIII, well according to their recipe book it's a simple chocolate syrup. It was delicious! I guess you could swap it with a chocolate ganache but then the mouth-feel is going to be heavier. If you try it with a ganache let me know how you liked it. :-)

[@urbanviii6557]

@@EileensKitchenStories I have made this confection with a ganache at least twice, and it was fabulous.

[@alanwatkins1494]

Pop in the milk ?

[@WallyLlama]

The link for the written recipie is not working. eileenskitchenstories.com/europe/austria/sachertorte/

[@EileensKitchenStories]

Hey Wally, sorry I've just seen your comment now. I was redoing my website so I guess you checked at that exact moment. It should work now. Please let me know if it doesn't. :-)

[@kumachan2253]

hi.. the recipe's website still doesnt working..😞

[@Hannah-hh2rs]

i bet the sachertorte of my granny tastes better because her sachertorte is the best in the world xD

[@EileensKitchenStories]

This is definitely possible 😁 Grannies always know the best tricks and cook and bake with so much love! It's more an emotion than just the taste we connect with the food from our loved ones 🤩