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Sachertorte
Preparation info
- Makes
two
6 inch cakes - Difficulty
Medium
- Ready in
1 hr 30
Appears in
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Well, for Sacher torte you MUST NOT use fondant like you describe to do. In Vienna they will be very surprised ... Only sugar, water and chocolate. Make syrup of 1,25 ml water and 20 dag caster sugar. Cool. Melt chocolade and in a warm chocolate you have to add syrup, spoon for spoon. ANd than pour the chocolate over the cake. And no rum, please. If you do not beleive, read cook book of SAcher hotel.
How did it taste and were there any issues with the finished cake?
Felicity Cloake published a really interesting comparison of different Sachertorte recipes in The Guardian, including a discussion of some of the different approaches used to achieve the final smooth glaze. She mentions two approaches used in the Hotel Sacher cookbook —a traditional one and a simpler ‘modern’ one— but also mentions that a ganache covering widely used in Viennese coffee shops. A purist may baulk at anything other than the original Hotel Sacher recipe but variation and evolution of dishes such as this is natural and somewhat inevitable.
Of course evolution and variation are natural and inventable, but in that case it should be noticed. SAchertorte may way, for example, or Sachertorte new way. Yes, I am a purist when it is abou tradicional, special recipes (tiramusi with quark is not tiramisu, for example). Original is original and I think we have to respect them. So easy as that.