Sachertorte is a chocolate-cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.

The cake consists of two layers of dense, not overly sweet chocolate dough with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. This is traditionally eaten with whipped cream, as most Viennese consider the Sachertorte too "dry" to be eaten without.

The trademark for the "Original Sachertorte" was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret. Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the "Original Sachertorte." Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called "Demels Sachertorte" and differs from the "Original" in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover.

SEE:
http://sachertorte.sacher.com