Dish · german
Sachertorte
A dense chocolate cake is split and filled with apricot jam, coated in dark chocolate icing, and served with unsweetened whipped cream on the side.
Where it comes from
Sachertorte was created in Vienna in 1832 by Franz Sacher, then an apprentice pastry chef, and a decades-long legal dispute later broke out between the Hotel Sacher and the Demel bakery over the right to call theirs the original.
What cooks argue about
The Hotel Sacher and Demel bakery fight over one detail: whether the apricot jam sits only under the icing or also splits the cake in the middle, which Hotel Sacher's recipe does not do.
Nobody has published a sachertorte recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.