The Sachertorte belongs to Vienna like the Prater, the Hofburg, the Spanish Riding School or the Fiaker coaches. For lovers of sweet delicacies, a visit to the traditional luxury Hotel Sacher on Philharmoniker street in Vienna is therefore a must, because only here is the legendary “Original Sachertorte” served.

The history of the Sachertorte begins when Prince Metternich commissioned his court kitchen in 1832 to create a special dessert for himself and his high-ranking guests. “That he may not discredit me tonight!”, the prince is said to have admonished his staff. As the head chef was ill, Franz Sacher (1816-1907), then 16 years young and a second-year apprentice, was given the task of baking the cake for the illustrious guests and he invented the basic shape of the Sachertorte. Franz Sacher’s creation tasted delicious to the guests, and from then on was regularly on the menu of the imperial court. After years in Pressburg and Budapest, Franz Sacher returned to Vienna in 1848, where he opened a delicatessen and wine shop.

His eldest son Eduard (1843-1892) completed an apprenticeship with the imperial and royal court confectioner Demel and during this time perfected the Sacher Torte in the form we know today. The Sacher Torte was first offered at the Demel and then also at the Hotel Sacher, founded by Eduard in 1876. Since then, the cake has been considered one of Vienna’s most famous culinary. In cafés and confectioneries around the world, Sachertorte, or what the respective confectioners consider to be Sachertorte, is served today. Often the imaginative creations do not really have much in common with the original Sachertorte. The Original Sacher Torte is a dessert delicacy that is capable of sending every lover of chocolate cake into raptures. Even the Austrian Empress Sizzy could not resist the Original Sacherorte. Confectioners around the world serve the Sacher cake in countless variations that often no longer have much in common with the original. Confectioners and coffee houses around the world serve the Sachertorte in countless variations that often no longer have much in common with the original.

The original Sacher Torte requires the highest quality ingredients (among various chocolates are used, which are produced especially for the Hotel Sacher), the right temperature and humidity in the bakery, as well as a great deal of skill and craftsmanship. 34 steps, from the beating of the eggs to the packaging in the elegant wooden box, all carried out by hand, are necessary to make an original Sacher Torte. The Hotel Sacher sends its “Original Sacher Torte” to gourmets all over the world. Artfully packed in small wooden boxes, the delicacies reach their recipients safely.

A Sachertorte recipe close to the original from 1832

It is understandable that the original recipe for Sachertorte from 1832 remains a well-kept secret. We are therefore very pleased that the Hotel Sacher is willing to share a recipe that is close to the recipe of the original Sachertorte with the readers of the POLO&LUXURY Coffee Table Book.

We would like to take this opportunity to thank you to the Hotel Sacher for your kindness. Of course, our editorial team has already used the recipe and the taste of the cake was really delicious. But we admit without envy that the original Sachertorte, which we have enjoyed many times at the Hotel Sacher in Vienna, tastes even better to us.

You find the recipe in the new edition (41st) of the POLO&LUXURY Coffee Table Book. Get you copy here:
https://polo-luxury.com/product-category/downloads/