Sachertorte (German pronunciation: [ˈzaxɐˌtɔʁtə] (About this soundlisten)) is a chocolate cake, or torte of Austrian origin,[1][2] invented by Franz Sacher[3] in 1832 for Prince Metternich in Vienna.[4] It is one of the most famous Viennese culinary specialties.[5] December 5 is National Sachertorte Day in the United States.[6]

Sachertorte DSC03027 retouched.jpg
Sachertorte from the Hotel Sacher, Vienna
Place of originAustria
Region or stateVienna
Created byFranz Sacher
Main ingredientsChocolate sponge cake, apricot jam, dark chocolate icing
Franz Sacher
Sachertorte sold at a café.
Sachertorte from Budapest.
Sachertorte as a present.
Café Sacher shop interior.


Sachertorte was invented by Franz Sacher, who was a pastry chef to Chancellor Metternich. Sachertorte remains popular in Austria and worldwide.


The cake consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream.[7][8]


The "Original" Sacher Torte has two layers of apricot jam between the outer layer of chocolate icing and the sponge base, while Demel's "Eduard-Sacher-Torte" has only one. Demel's cake is denser and smoother.[citation needed]

Some of the various recipes for cakes similar to the "Original" are listed below. For example, at "Graz-Kulturhauptstadt 2003", a festival marking the city of Graz being declared cultural capital that year, "Sacher-Masoch-Torte" was presented (its name alluding to Leopold von Sacher-Masoch), using redcurrant jam and marzipan.[citation needed]

Production and sale of the "Original Sacher Torte"Edit

Hotel Sacher's "Original Sacher Torte" is sold at the Vienna and Salzburg locations of the Hotel Sacher, at Cafe Sacher branches in Innsbruck and Graz, at the Sacher Shop in Bolzano, in the Duty Free area of Vienna airport, and via the Hotel Sacher's online shop.[citation needed]

The recipe of the Hotel Sacher's version of the cake is a closely guarded secret. Those privy to it claim that the secret to the Sacher Torte's desirability lies not in the ingredients of the cake itself, but rather those of the chocolate icing.[citation needed] According to widely available information,[citation needed] the icing consists of three special types of chocolate, which are produced exclusively by different manufacturers for this sole purpose. The hotel obtains these products from Lübeck in Germany and from Belgium.[citation needed]

The Hotel Sacher has gone to great lengths to distinguish the Original Sacher Torte from other variations. This includes four golden corners on the wooden box, the wood engraving of the Hotel Sacher Wien as well as “Das Original” and “Hotel Sacher Wien” in writing in the inside of the lid, and bordeaux red wrapping paper with a Biedermeier motif.[9]

Legal dispute with Demel'sEdit

In 1934, the Demel pastry shop started selling "Eduard Sacher-Torte", while the Sacher Hotel sold the "Original Sacher-Torte". The hotel's owners sued Demel for trademark infringement, and won in 1938. The lawsuit was appealed after the war, and the hotel was eventually given the exclusive right to call its version "the original".[10]

See alsoEdit


  1. ^ "Video- How To Make Sachertorte". Tablet. Retrieved 3 January 2020.
  2. ^ "Celebrating The Sacher Torte". The Forward. Retrieved 3 January 2020.
  3. ^ Gerber, Louis. "Hotel Sacher Vienna".
  4. ^ Bell, Bethany (31 May 2007). "Happy Birthday, cake". BBC News. Retrieved 31 May 2007. It was created by chance one day in 1832 when the chef to the chancellor, Prince Metternich, suddenly fell ill. His 16-year-old apprentice, Franz Sacher, was called in to create a dessert that would not disgrace the prince and the Sachertorte was born.
  5. ^ "Sachertorte". VIENNA – Now. Forever.
  6. ^ "National Sacher Torte Day". Retrieved 1 July 2018.
  7. ^ "Original Sacher-Torte". 3 November 2015.
  8. ^ Original Sachertorte (German) Archived 13 April 2013 at the Wayback Machine
  9. ^ "Sweet Secret". Sacher. 3 November 2015. Retrieved 19 September 2019.
  10. ^ Michael Krondl, "Sachertorte", The Oxford Companion to Sugar and Sweets, ISBN 019931361X, p. 589

External linksEdit