Next comes the chocolate glaze, which is poured or spread over the cake until it forms an even, glossy coating. The glaze hardens as it cools, giving the cake its distinctive finish. Finally, a slice is served with a generous spoonful of unsweetened whipped cream.
The exact recipe depends on the baker, and is part of what makes the Sachertorte so famous!
The Sachertorte became the center of a famous dispute between Hotel Sacher and Demel, another celebrated Viennese pastry shop. The two businesses disagreed over who could use the name “Original Sacher-Torte” and how the cake should be made. One important difference was the layer of apricot jam in the middle. The disagreement became known as the “Cake War,” and lasted for years before the businesses reached an agreement in 1963. Today, Hotel Sacher still sells the “Original Sacher-Torte,” while Demel offers its own version, known as Demel's Sachertorte.
This rivalry shows just how seriously people in Vienna take their cakes! A dessert can become part of a city's identity, with businesses, bakers and customers all caring about its history and how it should be made.
The Sachertorte is also part of Vienna's famous Kaffeehauskultur, or coffeehouse culture. Viennese coffeehouses have been important gathering places for centuries. Writers, artists, students and other visitors have used them as places to meet, read, work and exchange ideas. Traditional cafés often have marble tables, comfortable chairs, newspapers and an atmosphere that encourages people to stay awhile.
