Anyone ever been to Vienna and had the famous Sachertorte at the Hotel Sacher itself?
I figured this would be the best place to ask this question cause Chef Talk is so worldly!
I'm trying to get as close to the original recipe for Sachertorte as possible.. The cake part and filling I've pretty well got figured out or figured out as close as possible..
What I'd like to know, is what the flavor of the final chocolate glaze, or glace or ganache, really tastes like?
Three recipes I've found say use chocolate and 'coconut' shortening.. That's it no other ingredients..
The rest are assorted. Some just regular ganache, ganache with syrup added, and a few other variations..
I'm most curious about the coconut shortening recipes. I'm thinking if its coconut shortening then there must be a slight coconut taste to the whole Sachertorte itself...
Anyone??