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Richard in Cincy

REC: Sacher Torte-- a very old and different recipe

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5285 posts
Joined: Dec 12, 2005


Posted to Thread #19234 at 8:31 am on Oct 22, 2010

This recipe is from the Alice B. Toklas cookbook which I am reading now (a lot of fun). Alice claims the recipe is from her Austrian cook (who had worked at the Sacher in Vienna) who she and Gertrude Stein employed before WWI. That means this recipe is from the days of Imperial Vienna. It is very different than the dried out underwhelming thing they serve to hordes of tourist in Vienna these days. Was this orginally how Sacher torte was made? Of course, now I'm researching this. In the meantime, this version of "Sacher Torte" is light years past the current inedible version.

Sacher Torte

Cream 1/2 cup butter, gradually add 1 cup sugar, the grated peel of 1 lemon, 4 oz. melted chocolate, the yolks of 6 eggs, fold in the beaten whites of 6 eggs and 3 tbls. flour. Butter and flour a flat cake pan and bake for 40 minutes in a 325F oven. Let cool in pan. When perfectly cold, cut in half and spread the the following mixture between the two layers.

2 oz. chocolate melted, to which add 1/2 cup hot coffee. When perfectly smooth beat in 2 yolks of eggs. Beat 1 cup heavy cream sweeteend with 3 tbls. icing sugar. ADd first mixture to the whipped cream.

Cover the cake with apricot jelly or strained apricot jam and ice with chocolate glasur/ganache.

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