Sachertorte
(pronounced “SOCCER tort”)
The year was 1832, and the Austrian minister of foreign affairs, Prince Metternich, ordered his court's kitchen to create a special dessert for his high-ranking guests. But the head chef of his household was ill that day, so the task fell to his 16-year-old apprentice, Franz Sacher. Fortunately, the delicious chocolate cake he developed on the spot was a rousing success! Herr Sacher went on to become a famous confectioner. In 1876 his son Eduard opened the Hotel Sacher in Vienna, where the treat has been served to honored guests ever since.
One of the best things about traveling with Viking River Cruises is the opportunity to sample delicious local cuisine. Here is one of the recipes the cruise line has collected while traveling through Austria–Sachertorte While the dessert is found in many of Vienna’s coffeehouses, it can also be sampled on many of Viking River Cruises ships.
Here's Viking River Cruises delightful interpretation of this Viennese treasure:
Cake Ingredients
- 5 oz. softened butter
- A half cup sifted powdered sugar
- 8 egg yolks
- 8 egg whites
- 5 oz. bittersweet chocolate
- Two-thirds cup of flour
- A half cup sugar
- 2 tablespoons apricot jam
Glaze Ingredients
- 8 oz. bittersweet chocolate
- 2 tablespoons butter
Directions:
Preheat oven to 375°F. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy. Melt the 5 oz. bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides. For glaze, melt the 8 oz. bittersweet chocolate with butter and frost the cake. Serve with whipped cream.
Makes 8-10 servings.
