Sacher

Sacher, in culinary terms usually refers to the Sachertorte, a chocolate cake that originated in Vienna, Austria. It was created in 1832 by Franz Sacher, then an apprentice chef at the court of Prince Metternich, for a banquet. The cake is renowned for its dense chocolate sponge, a thin layer of apricot jam, and a glossy dark chocolate glaze. It is typically served with unsweetened whipped cream on the side.

The recipe was later refined by Sacher’s son, Eduard, and the Sacher family helped popularize the dessert as part of the offerings associated with the Hotel Sacher Wien. The hotel, established in the late 19th century, has long promoted the cake as its signature creation and maintains that it possesses, or controls, the original recipe, which is traditionally kept secret. A rival version from the Demel pastry shop contributed to public discourse on authenticity and helped popularize the cake beyond its original venue.

Variants of the dessert exist, but the traditional Sachertorte features a chocolate sponge with an apricot filling and a dark chocolate glaze. Some preparations omit the apricot layer or alter the glaze, yet the classic form remains a hallmark of Austrian pastry. The Sachertorte is widely regarded as one of Austria’s most famous desserts and a symbol of Vienna’s culinary heritage.

The name Sacher may also refer to the Sacher family or to institutions associated with the cake, notably the Hotel Sacher Wien.