From Vienna: Sacher Torte
The history of the world-famous Original Sacher-Torte dates back to 1832, when the still omnipotent "Coachman of Europe", Wenzel Clemens Prince Metternich, gave out the order to create a particularly delicious dessert for spoiled, high-class guests. "But don’t get me into disgrace, tonight!". The sixteen-year-old apprentice Franz Sacher, while covering for the chef who was on his sickbed created this delicacy. His efforts were crowned by full success and this was the beginning of the tour de force of what probably is the world’s most famous cake. Original Sacher-Torte is at its best when served with unsweetened whipped cream and a cup of Original Sacher Café or tea.

Ingredients for 12 people:

130 g (4.5 oz.) butter
110 g (4 oz.) icing sugar
6 egg yolks
130 g (4.5 oz.) chocolate
130 g (4.5 oz.) flour
6 egg whites
100 g (3.5 oz.) fine granulated sugar
Apricot jam

Beat together the butter and icing sugar; gradually add in the egg yolks and the melted chocolate, stirring constantly. Beat the egg whites with the granulated sugar to stiff peaks and mix them into the chocolate batter. Gently fold in the flour. Place in a buttered tart mould and bake for 60 minutes at 180° C (350° F). Let cool, remove from the mould, slice through the centre and fill with a layer of good apricot jam. Glaze with chocolate.