There are just tree ways of trying the Original Sacher Torte. Placing an international delivery order at the online-shop is the first one, easy but dangerous at the same time. Despite all guarantees and certified services of the modern mail, I don't know you but I will never trust in posting such an irresistible box. Just imagine the disappointment of waiting several days for your caprice with a long, sharped, serrated knife on your right hand to get a melted cake. Or even worst, a bitten slice.

There is a safer and funnier alternative, travelling to Austria to have the famous cake at its place of birth. With plenty of hotels Vienna is a secure option as you will always find a nice place to sleep during your tasty escapism experience. For those who prefer skipping the capital and taking advantage of the getaway to enjoy a quiet stay, a cosy Innsbruck hotel is the best choice.

However, if the idea of going on a foodie journey doesn't suit your agenda or you pocket, or if you just want to challenge your culinary skills: do it yourself. Although it is said that the original recipe of the Sacher Torte is a national secret that has been kept for more than 175 years, you can get its unique flavour following the next cooking instructions.

Ingredients for the mixture:
150 g or ¾ cup of butter
150 g or ¾ cup of sugar
150 g or ¾ cup of melted chocolate
8 eggs
150 g or ¾ cup of flour
butter
dry bread crumbs
apricot jam

Ingredients for the icing:
150 g of chocolate
1 tablespoon of oil
200 g or 1 cup of sugar
1/8 litre or ½ cup of water

Preparation:
Beat half of the sugar and the melted chocolate with some butter. Adding carefully the egg yolks one at a time and keep beating until it gets thick and foamy. Sift the flour over the mixture. Beat the egg whites with the remaining sugar and then fold everything together. Pour the mixture into a buttered spring-form pan already coated with the bread crumbs and bake at 180°C for about an hour.

Cool the cake during 2 hours, remove it from the pan and place it on a platter to properly spread it with a very thin layer of apricot jam. For the icing, melt the chocolate in bain-marie and drop in the oil. In a separate saucepan over medium high heat, stir constantly the sugar and water until melted. Bring to boil for one minute still stirring. One spoonful at a time, add the cooled sugar solution into the melted chocolate and still until you have a smooth mixture. Finally, spread on the cake.

Remember that the Sacher Torte tastes best with a portion of unsweetened whipped cream and serve it with a cup of coffee or tea.