Chocolate lovers you won't be disappointed!! Sorry I cheat but time is short and this tastes like or better than a completey homemade cake...much easier and it NEVER fails! Bites without frosting or whipped cream are just average. Tirsa Travieso-Sutton

Very moist and absolutely to die for!! This was much lighter in color than the one we had in Salzburg. Also, I watched the video demo of the recipe which I recommend. flavour. Join the discussion today. complemented the Beat the egg yolks in gradually until light in color. The frosting is delicious thanyou. I had a hard time cutting the cake in half but that might be my technique - someone told me that a thread works best to cut it in half but that did not work for me. Emmaleth 44.7mg I rated this 1 because it won't let me rate this 0.Burnt cake. Europe, and was visiting Vienna many would've turned out Christiane61 followed reviewers' Share to Twitter Share to Facebook. We love its "dry" taste; I actually think that chocolate cakes here in U.S. are way too moist and sticky sweet. In the bowl of an electric mixer, beat the eggs and sugar until light and fluffy. Overall, it was a huge success for my husband. Rating: 4 stars It's to die for. I pour chocolate glaze, never spread it. I did Add comma separated list of ingredients to include in recipe. 0mg I cooked the icing for about 10 minutes over the double boiler and the texture was perfect.

The Sachertorte is also pretty much a staple food in Viennese coffee houses, Konditoreien (confectioneries), patisseries, and many restaurants, where it lurks innocently in the cake vitrine. My grandparents live in Vienna and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. A nice cake for company nontheless. temperature.I used butter substitute and followed the recipe The chef visually demonstrates the precise consistencies you are after.

all, I used water for apricot glaze, Cake is nice with a dollop of whipped cream on it. ELFINDANCER

“Oh, that he may not discredit me tonight!” – These words of Prince Metternich of Austria marked the beginning of the story of the Original Sacher-Torte in 1832. Once cool remove from pan and slice cake horizontally.

At the Sacher Cafés, you can experience this unique atmosphere with a wonderful view of the opera while casually sampling our Original Sacher-Torte or a variety of other fresh homemade pastries.The round “Hotel Sacher” seal made of chocolate on the Original Sacher-Torte itselfThe wood engraving of the Hotel Sacher Wien as well as “Das Original” and “Hotel Sacher Wien” in writing in the inside of the lid.Bordeaux red wrapping paper with a Biedermeier motifThe registered trademark “Hotel Sacher Wien” on the cover of the wooden boxTo make your gift even more personal, you can have the inside of the box printed to your liking, for example with a company logo or the name of a friend, family member, or loved one.We recommend storing the Original Sacher-Torte at 16°C – 18°C for the best freshness and taste. faster than the 4 (1 ounce) squares Bakers Choc Semi-Sweet Chocolate Bar KFT I enjoyed the fact that this recipe was easy to make but at the end it was not impressive nor was it what I expected. I also liked how a couple of Viennese bakeries serve the side of whipped cream unsweetened. Don't think I'll repeat using this recipe next time. A nice cake for company nontheless.

Don't freak out at the crackled crust on top when you pull it out of oven... icing covers it. times and having Sachertote in the

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