On our recent trip to Vienna, a slice of authentic SACHER TORTE was on the “must eat” list (along with schnitzel, sauerbraten, sausage, spaetzle, and pretzels) … at one of Vienna’s famous coffee houses, of course. Do I have your attention yet?
Vienna is world famous for its desserts, all of which are named after emperors, princes, princesses, operas, politicians, chefs, countries. Keeping these traditional names alive is a reminder of Austria’s tumultuous past. From 1273 with the selection of Rudolph as king, the Hapsburgs ruled over this entire Eastern European area, maintaining control for 640 years. After years of wars and takeovers, and the fall of Napoleon in 1815, the middle class of Vienna exploded. People emigrated to Austria from all the surrounding countries and Vienna became a bulging metropolis.
Cooks and bakers were now sought after, not only for the upper-class households, but the middle class as well. Prices for the transportation of coffee, sugar, flour, as well as their improved quality, made fine desserts available to everyone. Preferring to spend their money on culture, ‘the art of the baker’ became a cultural phenomenon. Now with so many people in the city, coffee houses started springing up everywhere, providing people with a place to get away from the crowds, sit down and relax.
As gathering places for poets, academics and well-read citizens, who found their imaginations stimulated by the lively conversation, as well as, perhaps, by the caffeine, coffee houses were popular around Europe since the 16th century. In Vienna, however, coffee didn’t actually appear until the 17th century when Turkish coffee brewers introduced coffee to Vienna. By offering free ‘tastings’, the coffee merchants opened up a whole new world to the Viennese. Although Turkish coffee was rather bitter and unsweetened, the coffee house proprietors soon learned to serve the brewed coffee with hot milk or cream, and honey. This is how Viennese prefer their coffee to this day. Can you say “cafe latte”?
I will say, as a ‘tea drinker’, I was a bit skeptical about getting a good cuppa in a Viennese coffee house, but, I was not disappointed in the least! Served on a silver tray, in a proper teapot, with a lemon wedge and milk on the side, I couldn’t have been happier.
Coffee, as well, is always served on a tray, with a glass of water on the side, and in finer cafes, a spoon balanced on the rim. The water is a holdover from the Turkish custom to show the customer that they could stay as long as they wanted. I think it may be because Turkish coffee can be a bit strong. But, needless to say, the Viennese coffee house experience is one to treasure.
I’m getting a little off track, this is a post about the world-famous Sacher Torte, after all. “Torte” or “torten” began as a cake made from ground nuts. Nuts were less expensive than flour made from wheat. Cane sugar was extremely expensive, and, until the technique of extracting sugar from beets was perfected, most tortes were made with honey. As a result, they were quite dense.
So, what is the story behind the world famous “Torte”? It begins in 1832 when Prince von Metternich wanted to throw a spectacular party, and asked his chef to create a new dessert. The Prince wanted something unique, ‘masculine’, not light and fluffy. The palace’s chef fell ill and wasn’t able to come up with anything. Now what was the Prince to do! A 16-year old second apprentice in the kitchen, Franz Sacher, stepped up. Deciding that ‘chocolate’ was one of the most ‘masculine’ flavors, he combined that with apricot preserves, and a glossy chocolate glaze.
The dessert was a sensation. As a result, Franz’s career as a pastry chef catapulted. He was in demand everywhere and ended up in Demel, the royal bakery to the emperor. From there, this torte was offered to the masses. Franz became very successful, saved his money, and eventually opened his own bakery (taking his recipe with him). Franz’s son, Eduard, followed his father in the food business and in 1876 opened a cafe/hotel. Eduard decided that his father’s dessert should be the trademark for his hotel. Demel disagreed and continued to offer the cake at their bakery, along with all the copycat tortes being made elsewhere.
After two wars, Viennese businesses had a very difficult time fighting back into the economy. Whatever business owners could do to boost brand identification of a product was welcome. The Sacher Torte was being made everywhere, but the Sacher family wanted control and decided to sue Demel over the right to use their name. The fight ended up in court for seven long years. The court eventually concluded that Franz Sacher’s original recipe was unique and the Sacher family was awarded exclusive rights to the name, “The Original Sacher Torte”, which allowed the family to place an official chocolate seal on each cake.
Yes, you can purchase ‘Sacher-like’ tortes all over Austria, Germany and Budapest, but is it “The Original Sacher Torte”? The 14 bakers at the Hotel Sacher bake approximately 800 of these cakes a day. And, if you’d like to enjoy a slice at the Hotel, be prepared to stand in line for quite a while. For two days, we attempted it, but gave up and went across the street to a warm, cozy cafe. The “Original” is not only sold at the Sacher Hotel and Cafe, but at gift shops as well as the airport. Look for the ‘seal’ if you want the original.
Surprisingly, this chocolate confection is not the moist, gooey chocolate cake that you may have become accustomed to. It is quite dense, with a combination of chocolate flavors, and a thin spread of apricot preserves between the two layers … and is always served with a dollop of whipped cream. The original recipe remains a secret, of course, locked away somewhere safe, but you can enjoy many imitations throughout Europe. And, maybe you’ll be more patient than we were and stand outside in line (for hours) just to enjoy a slice. I hope you get the opportunity!
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Make the filling first by dissolving a packet of orange-flavored gelatin into 1/3 cup of boiling water. Spray or grease a 12 count muffin tin. Into the bottom of each cup put a tablespoon of the gelatin. Put the tin into the refrigerator for the gelatin to set. When the gelatin has set completely, remove each disc from the muffin tin and place on a dish. Place the dish back into the refrigerator until its time to assemble.
Using a stand mixer or hand mixer, beat the eggs and sugar together for at least 5 minutes until delicate, pale and frothy. Sift together the flour, baking soda and salt. Carefully fold the dry ingredients into the egg mixture. Be careful not to deflate the eggs. Put 2 tablespoons of batter into the bottom of each of the greased muffin cups and bake at 350° for 7 to 8 minutes or until pale but baked through.
Remove the muffin pan from the oven and let cool for a few minutes. Then remove each cake/cookie and let them cool completely on a wire rack. Meanwhile, over a bowl of very hot water, melt the chocolate chips, stirring as necessary until smooth and shiny. Let cool a bit.
To assemble: take a cake/cookie and place an orange disc on top and quickly place a spoonful of the chocolate on top of the disc. Using the back of a spoon, spread the chocolate, sealing in the orange wafer. Place the cookie back onto the rack. When they are all assembled, using the tines of a fork, gently make a criss-cross pattern on each of them*.
They may not be as pretty as Mary Berry’s Jaffa Cakes, but they taste pretty darn good. Tasty little cakes with an orange filling and chocolate frosting. If you wanted to make these ahead, I’m sure they’d probably last a few days, but definitely not in our house!
These super chocolaty, crunchy biscotti are rich and sweet and delicious! My suggestion … put a few away as a treat for yourself because these are going to disappear quickly. Now you’re ready to curl up on the sofa with a good book and steaming, hot cuppa!!
Historians have been able to trace the origins of “Chocolate”, which is the result of roasting the ground beans of the cacao plant, back to as early as 1900 B.C. in Mexico, Central America and South America. The Mayans and Aztecs used the pulverized seeds of the cacao plant, together with water and chili pepper, to brew ceremonial drinks. They actually believed the cacao bean had divine and magical properties, which made it suitable for use in the most sacred rituals of birth, marriage and death. The word “Chocolate” comes from the Maya word “xocoatl” which means “bitter water”.
It’s hard to know who to credit in the mid-16th century with introducing Spain to the cacao bean and the “hot beverage” that was made from it. Was it the explorer Christopher Columbus, the conqueror Hernán Cortés, or was it the returning missionary Dominican friars? Whoever it was certainly made an impression on the Spanish court. This hot, bitter beverage made from the pressed blocks of dried cacao beans and hot water became a hit with Spanish aristocracy, but only after they began adding honey or sugar to it. They found it most enjoyable when mixed with milk and flavorings such as vanilla, cinnamon, ground cloves, allspice and chilies.
Back in England, it was an entrepreneurial Frenchman now familiar with this wonderful elixir who, wanting to elevate the chocolate experience in London, removed it from the bawdy coffee house atmosphere and in 1657 opened the first “chocolate house”. As always, the wealthy elite were the only ones who could afford this luxurious experience. Tea was very dear, selling at 
h paved the way for the solid chocolate we all know and love. This also resulted in making chocolate affordable to everyone. And in 1830, J. S. Fry and Sons, a British chocolate maker, is credited with making the first solid, edible chocolate candy bar.
In one bowl mix together the flour and cornstarch. In another bowl using a stand or hand mixer, beat the softened butter til creamy. Add 1/2 cup of sugar to the creamed butter and beat til lemony colored, light and airy.
Using a wooden spoon, slowly add the dry ingredients to the creamed mixture, blending well. The mixture will be very crumbly (short). Don’t overwork the dough or your cookies will be tough. Dump the batter into the prepared baking pan and press down with your hands. Use whatever you happen to have (with a flat bottom) to press the batter down firmly and evenly.
Bake at 350° for 16 to 18 minutes – just until its set and lightly browned. Take the shortbread out of the oven and let it cool in the pan while you prepare the caramel.
When it is ready, pour the caramel over the cooled shortbread and place the pan into the refrigerator to let the caramel set.
This is the easiest part … dump a bag of chocolate chips (milk chocolate or semi-sweet, it’s up to you), into a microwave-proof bowl and melt the chocolate. When its melted, stir in the oil. Quickly pour the warm chocolate over the cooled caramel filling and, with the back of a spatula, smooth out the surface. Let the chocolate cool completely.
When ready to serve, take the shortbread out of the pan. If you’ve used parchment paper, you can just lift it up and out. Using a very sharp knife, cut the shortbread into bars or squares. It’s up to you! Stack them up on a plate and keep an eye on them because they’ll disappear right before your eyes. But, if they don’t, they’ll keep very well in an airtight container.