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please tell me about sachertorte

post #1 of 16
5/12/09 at 11:50am
Thread Starter 
i am half austrian but have only had this once in Vienna

i live in america

whats a good recipe?

is it a good cake?
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post #2 of 16
5/12/09 at 12:10pm
GO TO COOKS CORNER.COM There are 4 or 5 formulas for sacher tort there ,some easy some hard, your choice.:D
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post #3 of 16
5/12/09 at 2:49pm
Thread Starter 
i want the best one

or the most authentic!

i dont see the recipes there!
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post #4 of 16
5/12/09 at 2:51pm
At one time, the Hotel Sacher site used to have a recipe. I know that I buy a whole torte whenever I am in Vienna!

It is the apricot glaze that gives it that distinctive Sachertorte taste.
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post #5 of 16
5/12/09 at 3:23pm
>>>or the most authentic!

you'll need to visit the place and buy one. they do not publish their recipe and in fact claim it is illegal for anyone anywhere in the galaxy to make or sell one.

meanwhile:

Sachertorte Recipe at Epicurious.com
The Sacher Torte Story
Recipe: Sachertorte
Sachertorte - Austrian Chocolate Cake Recipe | Apple Pie, Patis, and Pâté
Sachertorte Basis Recipe
Pomiane: Recipe: The Original Sachertorte...

and then I quit looking. there are zillions of recipes out there.
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post #6 of 16
5/12/09 at 3:52pm
Thread Starter 
thanks!

by the way do u think this can be an excellent cake if done correctly with good quality jam and chocolate?

im half austrian but my dad is more fond of their other pastries and ive always felt i was misisng out.

plus i want to cook something chocolate for a friend who loves chocolate cake

is there another chocolate cake that would be better suited?

i want to cook something european specifically austrian or hungarian!

but french or belgian or whatever is cool too!

dobostorte would be cool, but she likes chocolaste cake, and its not a chocolate cake really, but a citrus cake layered with chocolate citrus buttercream
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post #7 of 16
5/13/09 at 2:29am
Make a truffeltorte. Chocolate sponge cake drenched in Frangelico liqueur and layered and frosted with chocolate ganache. It's Austrian and VERY decadent and chocolatey.

I have never heard of Dobos torte with citrus cake. My pro pastry texts all say it is vanilla sponge cake with chocolate buttercream and then topped with the layers of caramelized cake cut into wedges and fanned out on the top of the torte.
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post #8 of 16
5/13/09 at 2:32am
Thread Starter 
thanks

i think my Austrian cookbook uses lemon rind in the sponge for dobostorte

and online many recipes say orange, so i assumed it was citrus.

i see that there are at least three versions:

hungarian, austrian and new orleans!


truffletorte sounds like the winner!

but i still want to make a sachertorte.. i feel like i really HAVE to one day
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post #9 of 16
5/13/09 at 2:35am
Thread Starter 
do u have a recipe for the truffletorte?

u sure it is austrian?

im trying to find a history of the cake
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post #10 of 16
5/30/09 at 4:00am
In her book "cakes" Barbara Maher has a recipe for sachertorte that she says comes from Frau Sacher herself. It's wonderful. Very easy. also one for dobostorte. The dobos is not made like a spongecake cut into layers, it;s made like baked pancakes (that is, a sponge batter, poured on the underside of cake pans, about 1/8 inch thick, baked quickly and removed - a bit complicated. My hungarian friend says her recipe as i made it is exactly the way she remembered it)/

I'm not near my cookbooks now, but you might look it up - maher did another book called "incredible cakes" or something like that, and the dobostorte in that one is not as good. The older book, without color illustrations, is just called "cakes".
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post #11 of 16
6/2/09 at 11:08am
Thread Starter 
good. that book is definitely one i will be n the lookout for!
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post #12 of 16
6/3/09 at 2:32am
Sorry---I just saw this now. I am away on vacation until Friday but once I return I will send you the formula for truffeltorte.

Yes...it is indeed Austrian. Basically it is a rich chocolate sponge cake drenched in a rum syrup (I prefer to use Frangelico) with a ton of rich ganache. It ends up being four thin layers of sponge cake separated by four thick layers of creamy ganache. It is then frosted with ganache, dusted with cocoa, and enrobed in chocolate curls. It's a nice cake.
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post #13 of 16
6/4/09 at 11:31am
Thread Starter 
thank you!!!!!!
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post #14 of 16
7/4/09 at 3:01pm
Thread Starter 
can u please post the recipe?

thanks
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post #15 of 16
9/4/09 at 4:38pm
Thread Starter 
chefelle, have u been able to find that recipe? I would love to check it out

peace
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post #16 of 16
9/12/09 at 5:44am
It is a very good ! I had more than one when I visited Austria ! But you should know that sweets and chocolate contain, amongst sugars, high quantities of fats (butter or margarine, milk, cocoa, fruits, flour), which transform them into complex foods very high in calories and that must be consumed OCCASIONALLY- just for a treat!.
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