Sachertorte

This torte has become the symbol of Viennese confectionery worldwide. Unfortunately, it has had many imitators. Karl Schuhmacher has a simple solution to the problem: He relies on the best ingredients and professional methods, as he explains:

Sachertorte is a timeless composition of the most important and finest ingredients from the confectioner's kitchen with no additives: pure chocolate, butter, eggs, sugar, flour, and apricot jam. What makes them into a Sachertorte is the quality of the individual ingredients and the way they harmonize perfectly with each other. Anything else is just an ordinary chocolate torte with ordinary chocolate icing and often looks nothing like the real thing. It is important to remember that, above all, the Sachertorte must be served correctly. It must be served fresh with freshly beaten, lightly sweetened cream, which the Austrians call "Schlagobers." Without this cool, smooth, elegant finishing touch, the pleasure is incomplete. It would be a sin, a crime even, if the waiter did not recommend it. The sweet velvety coating is a cooked chocolate icing.