"Her Subj." > wrote in message
oups.com...
> I'm making this version of the Sacher Torte tomorrow and will let you
> know how it turns out! I am quite good with glazing cakes...
>
> HS
>
> jacqui{JB} wrote:
>> "Sapphire" > wrote in message
>> oups.com...
>>
>> >> Can anyone comment on this Sacher Torte recipe?
>> >>
>> >>
>>
> http://www.foodnetwork.com/food/reci...6_17595,00.htm
>> l
>>
>> > The recipe sounds delicious! Even though it would
>> > you be your first time baking it - and you really
>> > shouldn't - I would substitute the apricots and the
>> > liquor with raspberries and a raspberry liquor. I am
>> > sucker for chocolate and raspberries, and tend to
>> > think they go better together than chocolate and
>> > apricots - but then again I am not an apricot fan .
>>
>> But then it wouldn't be a Sachertorte, which is a very specific
> concoction
>> of chocolate cake with apricot filling. Don't knock it 'til you've
> tried
>> it -- it's really lovely. Of course, I might be somewhat biased,
> since I
>> ate Sachertorte for the first time at Cafe Sacher in Vienna -- enough
> to
>> color anyone's perceptions.
>>
>> The original Sachertorte recipe remains a closely guarded secret, but
> I
>> think the link posted by the OP (restored above -- and hey, Sapphire,
> would
>> you consider quoting a bit of the posts that you reply to? That way
> your
>> posts don't just hang out there, referring to nothing if propagation
> is
>> wonky) sounds fine. To my mind, the most tricky thing is getting the
>> chocolate glaze right. A sponge cake is a sponge cake is a sponge
> cake, and
>> the quality of the apricot filling will depend on the quality of the
>> preserves, but the glaze is quite specific.
>>
>> Anyway, give it a try -- and it would be really nice if the OP got
> back to
>> us, to tell us how it went.
>> -j

Of course, I might be somewhat biased,
> since I
>> ate Sachertorte for the first time at Cafe Sacher in Vienna -- enough
> to
>> color anyone's perceptions.

The first and only time I ate Sachertorte, too was at the Cafe Sacher in
Vienna -- I can see it now -- but I was disappointed. I returned home and
found a recipe, I believe it was from Chef Tell's book, but it's been so
long ago. [I googled and didn't find his sachertorte.] But the recipe I
made was so darned delicious and so DIFFERENT from what I ate there. Wonder
why that was. However, I never made it again. At the time it didn't seem
very easy for me to make. Also I've never liked cakes very much -- except
one little place in an alley in Paris where I found a cake that seemed to
fall onto the plate, very moist, looked like it was heavy chocolate and it
was customarily served with honey all over it. I went back every day for
that piece of cake. I often wonder about that cake.
Nice to share -- thanks for telling that you went to Cafe Sacher in Vienna.
Dee