Friday, October 7, 2011

SACHERTORTE, A VIENNESE DELICACY

Sachertorte 4 7 BisLink

"Colors burst in wild explosions
Fiery, flaming shades of fall
All in accord with my pounding heart
Behold the autumn-weaver
In bronze and yellow dying
Colors unfold into dreams
In hordes of a thousand and one
The bleeding
Unwearing their masks to the last notes of summer
Their flutes and horns in nightly swarming
Colors burst within
Spare me those unending fires
Bestowed upon the flaming shades of fall."
- Dark Tranquility, With the Flaming Shades of Fall

Each season has a significant impact on our behaviour and spirit. All four of them impart a special mood as well as a certain rythm to our existence. The explanation for that is very simple: no plant, animal or nor human being can break loose from the forceful and capricious powers of the Universe to which they are submitted and depend on. We just have to accept the fact that there is a greater plan (I'm not talking about God, but about the force behind the entirety of the cosmos) and that most of the time it completely escapes our understanding. There is no other choice for us than to cooperate with the elements in order to benefit from them. Fighting against them will get you nowhere. Save your vigor and be in harmony with them...

Most of us have experienced what it is to be tired and depressed when the sun rarely comes out from behind the clouds and the air is freezing cold or how we perceive the energy released by the extatic singing of birds and the blinding strength of the light in July. Spring fills us with hope, dreams, ambition and confers
a feeling of rebirth, illumination and holiness. Summer gives us the impression that we are invicible, strong, cannot be defeated and endows us with a sentiment of incredible lightness and youth. On the other hand, autumn makes us feel a little nostalgic, serene and pensive, and winter reminds us of the human condition - is a time of intense reflection during which we come back on the past, think of the future and are ready to start everything afresh.

In October I have the urge to reconnect with myself and I become a lot less frivolous, buoyant and I am more enclined to be subject to meditation, solemness or a light case of the blahs. This colorful, exuberant and plentiful period of the year also marks the beginning of a more peaceful and spiritual interval, but it is inevitably characterized by the comencement of Nature's slow decline that lasts until the 21 of December (the winter solstice or the most tenebrous of nights).
"October is nature's funeral month.
Nature glories in death more than in life.
The month of departure is more beautiful than the month of coming -
October than May.
Every green thin loves to die in bright colors."
- Henry Ward Beecher
Fall is somehow ambivalent and keeps blowing hot and cold. It can be luxuriant and gleeful, yet it can simultenously be terribly gloomy, turbulent, fickle, volatile and unpredictable. Nonetheless, it remains my favorite season. It fits my personality well as I am quite "schizophrenic" character-wise, prefer contrast in my life and I believe in the dynamic system of Yin and Yang, the complementary opposites.

I suppose it is the reason why I am attracted to the town of Vienna, although I find any form of cheesy, sappy, glitzy and Hollywoodesque romanticism to be fake, gagworthy and highly annoying. I cannot care less about this aspect of Mozart's home. What I particularly like about this place is the magic and unique atmosphere that surrounds this historic city, especially during the Christmas celebrations (I am more interested in paganism and in celebrating the majesty of winter than following any form of religious message). I would be so happy to visit Vienna when it is under the snow and roam through its
Weihnachtsmarkte.

Anyway, I'm not going to pretend that the capital of the Republic of Austria attracts me solely because of its flamboyant architecture, geographical situtaion or cultural background as that would be a lie (don't get me wrong, I appreciate all of that too). Being a food obssessed girl, my attention is mainly captivated by its legendary, elegant and stylish Art Nouveau coffeehouses (Kaffeehäuser) where one can indulge in exquisitely lavish
Austro-Hungarian pastries and get absorbed by the singular aura of those old-fashioned cafés.
"When the cake arrived, a baroque creation festooned with complex embellishments, he [Rheinhardt] was grateful that the cook had not succombed to the culinary equivalent of modernity. The pressure of his fork forced generous applications of chocolate cream to bulge out between the layers of sponge, and when he took the first mouthful of the dobostorte, the sweetness and intensity of the flavor produced in him a feeling of deep satisfaction."
- Frank Tallis, Vienna Twilight (p114)
I dream of treating myself to dark brews served on silver trays and masterful desserts presented on sober white bone China plates. When I think of all the flaky strudels, rich torte, smooth cakes, buttery sweet breads, nutty rolls, fruity slices, melt-in-the-mouth cookies, stodgy dumplings, comforting pancakes, sturdy coffee beverages and spicy punches, my knees get weak and my head begins to spins ("You spin round, baby right round like a record, baby, right round round round" Dead Or Alive). Now, that is my definition of paradise!

Unfortunately, being momentarily handicapped by my rather empty bank account, trips to foreign countries are proscribed. Consequently, if I want to have a taste of Vienna, I have to fire up the oven, plug the Kitchenaid, get my kitchen all floury as well as my hands dirty and bake my own Austrian "Gebäcke" (pâtisseries). Thankfully, I am not a too bad baker so there is nearly no limit to what I can create.

As I had been fantasizing about "Sachertorte" for a long while and I still owed my boyfriend a late birthday cake (I am a lamentable girlfriend, I know LOL), I thought that this rich and palate-soothing cake would make an awesome Saturday/Sunday afternoon treat or a delightful after-dinner confection

Salève Road 1 6 bis
"Sachertorte" is the ultimate culinary symbol of Vienna. Its origin dates back to 1832, when Prince Klemenz Wenzel von Metternich, who was organizing a big party, ordered his personal chef to invent a new dessert for the event. He wanted to impress his guests with a “Masculine” (a macho man, for sure) cake that would be the total opposite of the fluffy, light and creamy “feminine” torten which were so popular and common at this epoch.

The cuisinier was never able to fulfill the prince's request as he fell ill, so the 16 years old 2nd apprentice, Franz Sacher, was forced to take over in the master’s absence. He had the wonderful idea of pairing chocolate with apricot preserves. In his opinion, the aggressive, bitter and manly flavors of the cacao would be wonderfully tempered by the tart tang and sweetness of the jam. The recipe for the choclate cake was no novelty, but on the contrary, the shiny chocolate glaze was a true innovation.

As you can imagine, his creation was a sensation and it met a frank success. Franz was fastly offered a new job at the Hungarian court of Prince Pál Antal Esterházy and then he returned to his birthplace in order to assume a high position at Dehne (now Demel), the royal bakery to the emperor where he offered his two-inch-tall cake Sachertorte” to the masses.

At the beginning of the 20th century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel. After seven years of court depositions, a solution was finally found. The Hotel Sacher was awarded the right to certify its cakes with the famous phrase (“Sacher Torte”- split horizentally, with apricot glaze between the layers and on top of the cake as well as on the sides), whereas the bakery could only add the “Sachertorte” (not split in two) to theirs.

Having been lucky to sample the original goodie (made by Hotel Sacher) a few years ago thanks to my former neighbor, an old lady, who kindly gifted me a slice of that delicacy, I can proudly say that mine stands comparison with the original. It is flawless!

Rick Rodger’s “Sachertorte” is based on “Das Grosse Sacher Backbuch” and is just perfect both in taste and texture. The sponge layers are soft, yet slightly compact (in an titillating way), the chocolate topping is marvelously gooey and the aromas blend incredibly well together. A real poem and ode to ambrosialness!

Related article & recipe:
Dobos Torte” by Rick Rodgers and baked by myself
Vienna’s Sweet Empire” Saveur Magazine

Sachertorte 2 2 Bis
~ Sachertorte ~
Recipe adapted from Rick Rodgers' "
Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague".

Makes 12 to 16 servings.

Ingredients for the "Torte":
135g Good quality bittersweet chocolate, finely chopped
9 Tbs (135g) Unsalted butter, at cool room temperature

120g (1 Cup) Powdered sugar
6 Large eggs, separated & at room temperature

1 Tsp Pure vanilla extract

105g (1/2 Cup) Castor sugar

128g (1 Cup) All-purpose flour

Ingredients For "Assembling & Serving The Torte":
250g (1 Cup) Apricot glaze (recipe)

A small batch chocolate galze (recipe)
Whipped cream, for serving (optional)

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Directions For The "Torte":
1. Position a rack in the center of the oven and heat to 200° C (400° F).
2. Lightly butter a 18cm (7-inch) springform pan and line the bottom with baking paper. Dust the sides of the pan with flour and tap out the excess.
3. In the top part of a double boiler over very hot, but not simmering water, melt the chocolate. Remove from the heat and let stand, stirring often, until completely cool.
4. Beat the butter in the bowl of a heavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 minute.
5. On low speed, beat in the powdered sugar, then return the speed to medium-high and beat until fluffy, light in color and texture, about 2 minutes.
6. Beat in the egg yolks, one at a time, scraping down the sides of the bowl after each addition.
7. Beat in the chocolate and vanilla.
8. In a lrage bowl, beat the egg whites and granulated sugar with a handheld electric mixer on high speed just until they form soft, shiny peaks - do not overbeat.
9. Stir about 1/4 of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites.
10. Sift half of the flour over the chocolate mixture, and fold in with a large rubber spatula.
11. Repeat with the remaining flour.
12. Spread the batter evenly in the pan and bake until a toothpick or the blade of a knife inserted in the center comes out clean, about 45 minutes (the cake will dome)
13. Cool on a wire rack for about 10 minutes before removing the sides of the pan, and inverting the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.

Sachertorte 1 3 Bis
Directions for the "Assembly Of The Cake":
14. Using a long serrated knife, trim the top of the cake to make it level, then cut the cake horizontally into two equal layers.
15. Place the bottom cake layer on an 20cm (8-inch) cardboard round.
16. Brush the top of the cake layer with the warm apricot glaze.
17. Place the second cake layer on top and brush the top and sides of the cake with the remaining glaze.
18. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the apricot glaze is set.
19. Make the chocolate glaze just before covering the cake with it (it must be fresh and warm).
20. Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, making sure that it completely coats the cake (patch any bare spots with the spatula and the icing that has dripped).
21. Cool until the glaze is barely set, then transfer the cake to a serving plate and refrigerate until the glaze is completely set, at least 1 hour.
22. Before serving, let the cake stand at room temperature for about 1 hour.

Fall Sierne 1 2 bis
Comments:
Quality ingredients will really make a difference in this cake, so make sure the use only the best chocolate and apricot preserves.
I used 70% cocoa chocolate for both the cake and the glaze.
For best results, be generous with the apricot glaze. Try not to miss a spot, and let plenty sink into the cake before you pour on the chocolate.
Don't expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze in order to make a paste, then with a metal icing spatula, "spackle" the holes with the mixture.
The cake can be prepared up to 2 days ahead and stored in an airtight cake container at room temperature or in the fridge.

Serving suggestions:
Slice the cake with a sharp knife dipped into hot water.
Serve with a large dollop of unsweetened whipped cream (for dipping), if desired and a cup of milk coffee.


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Etant donné que la recette pour ce gâteau est assez longue et complexe, je n'ai malheureusement pas eu le courage de la traduire en français. Je m'excuse auprès de tous mes amis lecteurs et blogueurs francophones!

De ce fait, je vous suggère de vous rendre sur Google Translate afin d'obtenir une traduction (assez approximative, mais utilisable) de mon billet. Merci!

Sachertorte 3 bis

156 comments:

  1. The last photo is so tempting!

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  2. Beautiful Sachertorte. I've always wanted to make one, but I haven't yet. Lovely words, too. I love art nouveau!

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  3. Yes I read the story about Sacher Torte and it is trully one cake I would liek to try in Vienna.Greta it looks in your make;)

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  4. I've had the original Sacher Torte in Vienna and some of the knock-off versions one will find all over Vienna. Sadly, I think the Sacher Torte has become very commercial and others now re-produce it better than "official" torte. When made right, this is a rich delight. Serve with coffee...memories of Wien!

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  5. This looks like the next best thing to being in Vienna! You did a wonderful job and excellent choice for your boyfriends birthday cake.

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  6. Elle est splendide Rosa, tout simplement, une vraie reussite!

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  7. Peux-tu imaginer, je n'ai jamais mangé de sachertorte de ma vie. Tu me tentes énormément ce matin, ma chère Rosa!

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  8. Une belle destination gourmande qui est aussi à mon programme, ne serait-ce que pour goûter la sachertorte, en vrai! Merci pour la recette et pour les pour les photos si alléchantes...

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  9. OMG, your Sachertorte is gorgeous *O*!
    Giuliana

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  10. Such a splendid cake for your boyfriend, doesn't matter it was belated! Love the pics of the pathway and the last pic of the cake piece with the oozing chocolate glaze! Yum yum!

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  11. I went to Vienna only once, had a chance to sit in one of those cafes that are breathtakingly beautiful and elegant... to enjoy a piece of apple strudel, and a piece of Sachertorte. In fact, me, my first husband and his parents (all originally from Germany) ordered a bunch of goodies and shared.

    I've always flirted with the idea of making Sachertorte, but too afraid to try.

    This was another amazing write up, thank you!

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  12. Even though I have had completely different plans of future trips abroad, you have made me want to go to Vienna. Your sachertorte is a perfect, professional-looking cake. I have never had neither the original nor any fake sachertorte, but I love apricot jam in cakes (i have once made a Hungarian layered cake with it and it was like an electrocution for my tastebuds).
    Thank you for sharing its history.

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  13. what a beautifully written post. love the way you described different seasons. the torte looks very tempting ! your pics are always a treat to everyone's eyes :)

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  14. It looks divine! I have a cookbook with sacher torte and each time I go through that book, I pause a long while at that page. I need to find the courage to try making it one of these days :)

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  15. Just perfect ! One of the things I wanted to bake since years.

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  16. Un superbe gâteau, qui me plait beaucoup. Mon père adorait Vienne et toute la vie, l''ambiance qui tourne autour. Merci ton joli gâteau a ravivé de doux souvenirs de lui.
    Bisous et bon WE

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  17. questa torta e le foto che la rappresentano sono uno spettacolo di puro godimento (se penso ai miei biscottini al farro nel forno, mi viene un po' la tristezza... ); con quella glassa così lucida! quando mi deciderò a farla seguirò senz'altro le tue indicazioni che mi sembrano complete e precise al microgrammo!
    BRAVISSIMA!

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  18. I have made this torte, but I think this is much more better looking than the one I have done.I am sure gonna try this recipe as your look so beautiful, moist and delicious.

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  19. I've never had a true sachertorte. Thanks for sharing the recipe and the story behind it.

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  20. Wow, that looks so beyond incredible! I wish that wasn't the first thing I saw this morning. I will think about it all day!

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  21. Truly tempting and absolutely droolworthy pics. Particularly last one is stunning.

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  22. my favourite one. too delicious!

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  23. This is a Sachetorte worthy of being served in the Café Sacher itself. Magnificent! I hope you make it to Vienna one day, it's truly magical and I'm keen to return there myself sometime soon. I share your love of autumn, with all its inconsistencies, and of Torten.

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  24. Oh my I would love to taste that Sachertorte. You are killing me with your beautiful pictures.

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  25. and a slice of this would cure the chocolate craving for a few days because of the pure cocoa content. the pics are just food porn'ish Rosa!

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  26. The cake looks delicious and the pictures are wonderful!!!

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  27. I adore sache torte and your look amazing Rosa, look georgeous!! gloria

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  28. pure decadence! love the last picture!

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  29. divina....la foto della fetta é una goduria incredibile, bravissima come sempre Rosa, anche per le foto sulla natura autunnale!

    buon fine settimana!

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  30. Exquisite sentiments, Rosa. I find the history of Sachertorte fascinating. And your torte a magnificent rendition!

    Thank you so much for sharing...May you be gone with the mullifubles and have all your wishes come true!

    Autumn: "The season of mellow fruitfulness."

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  31. What an incredible torte Rosa. Absolutely stunning!!

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  32. Oh Roooosa, this cake is to die for... i'm drooling !!!

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  33. Your sachertorte looks wonderful Rosa. I too love autumn, although there are quite a few people out there that hate this season. I've never been to Vienna myself but it has been long on my list and we recently even talked about going there for a long weekend next year. But since my boyfriend might be unemployed by the end of this year, we're also a bit short on cash.. :) This cake at least gives me a hint of Vienna already! Love it!

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  34. mais que c'est beau Rosa....Bravo ! bravo !
    bises

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  35. Sublime ce sachertorte!
    Il est vraiment très réussi avec un gâteau bien moelleux!

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  36. Beautiful words, decadent torte! I'm both hungrier and wiser after reading this post. :)

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  37. ohhh Rosa! this cake is the reason why I went to VIenna. Yours looks AMAZING! wonderful!

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  38. Tu as merveilleusement réussi ce gâteau.
    Je n'en ai jamais fait, mais j'ai eut la chance d'en manger une vraie part il y a quelques années au SacherKaffee à Vienne.
    Bon week-end.
    verO

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  39. what a wonderful Sacher Torte you made! I bet it's deliciousness can compete with it's looks.

    As a Viennese I only regret that the attempt of "the aggressive, bitter and manly flavors of the cacao" unfortunately cannot stand up to the amount of sugar in the original batter.

    I - personally - like it better with less sugar and an slightly sour apricot jam.
    I also like to use a 80% choc for the chocolate glaze ;o)

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  40. Wow, that cake is absolutely stunning Rosa! The last shot is my favorite. Any photo with sauce or frosting dripping down the side gets me drooling.

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  41. Rosa, I am trying to loose weight....and you are not helping by showing me this scrumptious looking cake. Sacher it one of my favorite, I'll look for any excuse to make one. Your looks very appetizing


    Hugs

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  42. Oh what a delicious looking cake! I wish I could eat it all, loved all the shots, but the cake shots more! :) slurrrrp!

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  43. A beautifully executed classic! The glaze looks fantastic. What a great way to great fall or celebrate a birthday.

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  44. This cake is truly beautiful and a testament to an era that is long gone, where cakes were always made from scratch and were classics, with few adornments, yet always hit the spot. My daughter's birthday is in a few days and I am tempted to make this cake for her.

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  45. OMG!!! This cake is amazing! Perfect for a chocoholic like me!
    Gourgeous pictures!

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  46. Je crois bien que c'est le plus magnifique sachertorte que j'ai vu!

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  47. Magnifique! Je rêve d'y goûter un jour.

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  48. splendida!
    your blog is very very beautiful ;)
    vale

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  49. Pure temptation your sachertorte. It reminds me Vienna and its marvellous pastry.
    Bises

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  50. Hey your chocolate glaze link does not link to the chocolate glaze recipe. It goes to the apricot glaze recipe. :)

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  51. OMG! Fantastique! Can't wait to make this...or I'll just lick the screen.

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  52. When I saw your first pic, I was thinking I was seeing a food magazine's page... So beautiful!!
    Krithi's Kitchen
    Event: Serve It - Festival Potluck

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  53. Perfect slices of gooey goodness!! Love bittersweet choco here

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  54. It looks beautiful, Rosa. I love "Kaffeehaus". So far everything from it turned out great. I have yet to try this recipe but I'll bookmark it.

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  55. I also prefer fall and share your love for Vienna. Beautiful sachertorte!

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  56. I've never been to Vienna, but this cake looks amazing. I need chocolate now! xo

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  57. Loved learning the story behind the Sachertorte. Yours looks like perfection. Lucky boyfriend, even if it came a bit late.

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  58. It's true that going to these old style cafés is a real experience. You eat and drink in such a fabulous decor...
    As your perfect sachertorte, I'm sold !

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  59. OMG! The last photo did something to me, and now I want chocolate, badly.

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  60. Oh my goodness,this is my all time favourite cake, when I lived in Frankfurt The Sache Hotel was one of our clients and they used to visit and bring these cake with them. I haven't eaten one for 11 years, might have to make one. wish I could beam you over to NZ as we move into summer and share sun and food with you.

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  61. This looks so gooey and delicious Rosa! I love the glaze oozing over the top looks divine!!!!!

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  62. Cant get any more gorgeous, chocolatey & sinful than this!!! A mind blowing cake!! Wanna grab that slice..oh..no..i mean the whole cake!!
    Prathima Rao
    Prats Corner

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  63. I made a sachertorte a few years ago and it is truly one of my favorite cakes! This looks so fabulous.

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  64. can't decide if i like your sachertorte pictures better or that 2nd last one of the trees - the light looks simply ethereal, coupled with an unknown guitar song from your music playlist - exquisite!

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  65. Rosa, I love the change of the seasons too and I have been thinking of recipes to try now that the weather is colder.

    I had Sacher torte before, but not in Vienna or Austria. I always thought it was too sweet, but always thought I should try it, now I have a good recipe.

    There is a great scene in an Italian movie by Nanny Moretti, in which he talks about this cake, what he says after someone confesses that he never heard of the sacher torte has become a classic sentence people my age love to quote: "continuiamo cosi', facciamoci del male".

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  66. Wow! What a seducing looking cake! I aim drooling!

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  67. Wonderful informative post, Rosa. I enjoyed it so much. I've had some lovely Sachertortes, but have never made one myself. This is a beauty!

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  68. I was depressed but with this now...I am just so happy :)

    Yummmmmmmmmmm......

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  69. Beautifully written post - I love the poems you chose.

    The sachertorte looks delish too! I can see the sun glistening on top!

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  70. I am speachless and my mouth is salivating. This is such a temptation!!

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  71. In this light it looks as if its wearing leather :)

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  72. Love that last photo with the drippy icing! Gorgeous.

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  73. This is such a classic! I make my mum's version of this cake every year for my fiancé's birthday. He loves it!

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  74. Your country looks beautiful in the fall (always actually) as you get a bit sad with the season change I perk up with the coolness and thoughts of winter ahead. Would love to chat with you for reals over a giant piece of this cake. xxoo

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  75. Oh j'adore la dernière photo avec le glacage qui fond sur le côté...Pour la traduction, je comprends, c'est du boulot, mais on se régale déjà avec les photos...

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  76. Lovely words,beautiful and yummy Sachertorte, wonderful photos.
    Thanks for sharing Rosa.

    Cheers

    Marimi

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  77. This is one of my favorite cake, your sacher torte is probably more delicious than the real ones from Vienna, I had it in Vienna but way too sweet. Your glaze is wonderful!

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  78. These are the most beautiful photos ever! And that torte recipe looks just amazing.

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  79. My gosh! Stunning photography... I'm sure people above me mentioned the same thing but I'm just speechless looking at this GORGEOUS cake... well cake looks beautiful and your photography is beautiful. That's why this is perfect...

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  80. Torta de lujo maravillosa y exquisita,sabor gourmet me encanta,paisajes paradisíacos un mundo soñado,abrazos grandes hugs,hugs.

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  81. I wish I could have that for dessert TONIGHT! ;)

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  82. Just the other day a friend of mine emailed me saying that she had made this torte and that she had been lucky to try the Sacher Torte of a famous place in Vienna. She highly recommended me to try it. Now I come here to see this gorgeous Torte... I'm tempted!

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  83. I would love to visit Vienna around that time, too! ;-) Delicious-looking cake. Lovely, scenic photos.

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  84. Lovely thoughts, Rosa. I'm perhaps a bit strange in that autumn is my favorite season, but it always makes me a little nostalgic at the same time. The cake is really gorgeous...wish I could reach right into that last picture with a fork!

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  85. Je ne connais malheureusement pas Vienne et pas beaucoup ses pâtisseries pourtant réputées dont celle que tu nous proposes de façon magistrale aujourd'hui. Ton gâteau est plus qu'appétissant.

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  86. How decadent and beautiful!

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  87. Magnifique! Quel boulot d'écriture Rosa. Ce gâteau me rappelle le angel food cake. Bravo.

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  88. I've never made this famous sacher torte but I have surely eaten many of them! I'd love to try it out myself, and it looks like this recipe is a great place to start.

    Love your scenery photos, too. Beautiful.

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  89. This cake looks delicious. Sadly for you you are facing the fall. For us in Australia , October is daylight savings and the build up in excitement to the summer. Summer berries and Asparagus and seafood and beach . We love October as it is not too hot and not too cold.

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  90. De magnifiques photos Rosa ! C'est un dessert très gourmand que tu nous proposes là !!
    Bises, bonne soirée :)
    Delphine

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  91. Wow!! What a gorgeously delicious looking sacher torte.

    I love all your images, just beautiful.

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  92. I have read so many recipes and articles in food magazines about the famous Sachertorte cake. You have mastered in a most superb way. Your photography of your landscape, flowers and the cake are commendable. Thank you for your kind comments on my blog; it is nice to be back to blogging again to visit you and many other lovely bloggers! Roz

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  93. i like your pictures and would like to invite you to share them on tastingspot.com

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  94. Wow, that sachertorte looks divine - and your photos are amazing!

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  95. usually when i think of austria, the first thing that comes to mind is arnold schwarzenegger. the second thing is 'the sound of music.' now i'm adding sachertorte to the list--it's lovely!

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  96. I never knew about the history of this, but it sure looks delicious and I like your confidence that it tastes as good as the original. I love chocolate recipes.

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  97. Perfect slice! My kind of cake, and yours look so luscious.

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  98. Amazing and so shinny and glossy!!
    Love it!!!
    Cheers,
    Lia.

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  99. Oh Rosa, this is beautiful - Sachertorte's not the easiest to make!

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  100. Décadente & splendide à la fois !

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  101. that looks perfect and so appetizing!

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  102. Look how smooth this torte is. Very very pretty!

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  103. I have always wanted to make a Sachertorte - and yours is gorgeous!!

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  104. I've been lucky enough to eat this at the Hotel Sacher and it's delicious! Yours looks amazing Rosa!

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  105. pas traduite mais je vais me débrouiller car ta sacher torte a l'air sublime. je t'embrasse, bonne journée.

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  106. Well said about seasons.....love the sweet quotes in between the posts too....awesome cake....feel like grabbing it right from the screen....really glorious cake.....

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  107. Ah, elle est sublime et très très salivante ! (mais il me semble qu'une des particularités de la Sachertorte est d'avoir un glaçage dur et mat plutôt)
    Tu as raison, il y a tant de belles et bonnes choses à Vienne... J'aimerais tellement y aller cet hiver, pendant l'Avent, mais malheureusement, pour les mêmes raisons que toi, ce ne sera pas possible :-(

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  108. The cake looks so yummie! I want a slice right now!

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  109. drooling over the cake. such a divine looking cake..yummy and of course great shots

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  110. That look yummy, Rosa !
    I love the melting chocolate, makes me want to lick the screen.

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  111. October is my favorite month of the year, and fall my favorite season. I really love this post and the cake. Thanks a lot for this great post :)

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  112. What a lovely Sachertorte. Better late than never.

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  113. Oh la chose est indécente ! Gourmande, va ! :))

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  114. The beautiful shiny gloss on the Sachertorte looks so very tempting..... Dee-lish it is just calling out my name:)

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  115. That's an awesome looking cake. Thanks for the history on Franz Sacher - all new to me.

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  116. What a splendid cake, a real showstopper and a true classic.

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  117. Amazing photos and drool-worthy recipe!! I want that glaze, now :D

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  118. what a beautiful post both in images and in emotion. Your writing is beautiful as well. this post made me feel so peaceful. thank you!

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  119. The sachertorte looks like it just came out of a bakery! I've never had this cake, but I'm already liking how simple it is.

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  120. Waow, your Sacher Torte is made to perfection! Sublime. And your pictures are SO beautiful!

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  121. les photos sont comme toujours magnifiques; bravo!
    moi qui adore le chocolat je n'ai jamais fait ce gâteau pourtant cèlèbre. Il faut que je m'y mette, autant qu'à l'anglais d'ailleurs pour pouvoir traduire cette fabuleuse recette.

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  122. Rosa - I think that's the most beautiful Sachertorte I've ever seen, seriously stunning. The crumb and frosting is perfection! Oy, my mouth is watering!

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  123. wow - this torte looks sinfully delicious.

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  124. Very tempting Rosa.

    I have never been to Vienna but each year I watch the New Years Day concert held in Vienna with the Vienna Philharmonic. Last week they were in Brisbane and although I couldn't afford the tickets ($200) we were able to watch a simulcast of the concert on a screen outside the concert hall. It was some of the best music I have heard.

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  125. Rosa, what an exquisite cake! Luscious and a recipe I have long wanted to make. Yours is perfect. And your photos are as stunning as always. I think this is such a reflective time of year and a reflective mood does hang heavy over the air in europe lately so I so connect with you. And a nice quiet corner, a cup of tea and a slice of this cake would be perfect. xo

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  126. Beautiful. Have just come back from a weekend in Prague (not quite Vienna, but close) and didn't have anything that looked nearly as good as this.

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  127. Not only have I never had a chance to make such a delicacy...I've never had a bite of one either. Now, that is a surprise to me, especially since I love chocolate and havea very soft spot for Vienna.

    Rosa, I'd say that winter is usually not my favourite season, however, I too have had the desire to join the special celebration that takes place in such a magical scenery ;o

    I bookmarked this recipe...on the bucket list it goes ;)

    Ciao for now and have a great weekend,
    Claudia

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  128. It looks beautiful Rosa! I also adore this melancholy time of year. I get the baking bug every autumn! Thanks for sharing this amazing treat!

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  129. What a gorgeous cake! So glossy, shiny... and oh so tempting...

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  130. I am simply speechless Rosa. I don't think I have any adjective at hand to describe this. The last photograph with the drip down the side is a winner.

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  131. I've had a Sachertorte on my To Bake list for so long now and I think this post has made me realise I really need to give it a try! Looks absolutely perfect - beautiful photos too.

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  132. That is one amazing looking torte!

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  133. one word comes to mind: exquisite. you are a chocolate temptress!

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  134. That looks SO scrump-dilly-itious. I wonder if I have any apricot preserves left so I can try this recipe out! Love that last scenic pictures.

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  135. ROSA! That Sachertorte looks amazing. I have that book, and so need to make this. Just gorgeous photographs, too.

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  136. Wow! The photo of Sachertorte with the glaze dripping caught my eye, just decadent.

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  137. Rosa - I've eaten Sacher torte at the Sacher Hotel in Vienna and it didn't look this delicious. I definitely want to try this recipe. Your photos are stunning.

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  138. delicious - I've always loved eating this cake, but have never made it myself, now I think I'll have to!

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  139. Oh Rosa - that first photo took my breath away! I remmeber having sachertorte with my mom on the verandah of the Hotel Sacher in Vienna in 2005 - such a happy memory.

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  140. Rosa every Christmas for 30 years my friend would send me one from Vienna. I no longer receive them...he is gone, but this post brought back lovely memories. Thank you dear.

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  141. Is the portion of cake more irresistible that i've never seen. It's incredible!!! Congratulations for this fantastic blog.

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  142. This Sachertorte looks simply spectacular...and authentic....I notice you use flour instead of incorporating almond flour or breadcrumbs into the cake element...Is the use of flour more authentic and does it create a superior moist result?...Thank you for any enlightenment!!

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