Sachertorte

Sachertorte (help·info) (German pronunciation: [?zaxtt?]) is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.[1] It is one of the most famous Viennese culinary specialties.Origins Recipes similar to that of the Sachertorte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger, another individual represented in Gartler-Hickmann's 1749 Tried and True Viennese Cookbook (Wienerisches bewahrtes Kochbuch). In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher,[1] then in his second year of training in Metternich's kitchen. The Prince is reported to have declared, "Let there be no shame on me tonight!" While the torte created by Sacher on this occasion is said to have delighted Metternich's guests, the dessert received no immediate further attention. Sacher completed his training as a chef and afterward spent time in Pressburg and Budapest, ultimately settling in his hometown of Vienna where he opened a specialty delicatessen and wine shop. Sacher's eldest son Eduard carried on his father's culinary legacy, completing his own training in Vienna with the Royal and Imperial Pastry Chef at the Demel bakery and chocolatier, during which time he perfected his father's recipe and developed the torte into its current form. The cake was first served at the Demel and later at the Hotel Sacher, established by Eduard in 1876. Since then, the cake remains among the most famous of Vienna's culinary specialties. [edit]Legal issues In the early decades of the twentieth century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel ba

ery. Eduard Sacher completed his recipe for Sacher Torte while working at Demel, which was the first establishment to offer the "Original" cake. Following the death of Eduard's widow Anna in 1930 and the bankruptcy of the Hotel Sacher in 1934, Eduard Sacher's son (also named Eduard Sacher) found employment at Demel and brought to the bakery the sole distribution right for an Eduard-Sacher-Torte. The first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began to sell Sacher Tortes from vendor carts under the trademarked name "The Original Sacher Torte". After interruptions brought about by the Second World War and the ensuing Allied occupation, the hotel owners sued Demel in 1954, with the hotel asserting its trademark rights and the bakery claiming it had bought the rights to the name "Original Sacher Torte". Over the next seven years, both parties waged an intense legal war over several of the dessert's specific characteristics, including the change of the name, the second layer of jam in the middle of the cake, and the substitution of margarine for butter in the baking of the cake. The author Friedrich Torberg, who was a frequent guest at both establishments, served as a witness during this process and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle. In 1963 both parties agreed on an out of court settlement that gave the Hotel Sacher the rights to the phrase "The Original Sachertorte" and gave the Demel the rights to decorate its tortes with a triangular seal that reads Eduard-Sacher-Torte. December 5 is National Sachertorte Day.[2] [edit]Composition The cake consists of two layers of dense chocolate sponge cake with a thin layer of apricot jam in the middle, coated in dark chocolate icing on the top and sides. It is traditionally served with whipped cream without any sugar in it.