My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not like the famed- whichever you take that to be. This cake tasted somewhat like a box mix- the flavors were not as deep to me, probably a result of the quality of chocolate in the States versus Wien. If you use the whipped cream, as is tradition, do not sweeten it, it overpowers the chocolate. The cake is not meant to taste like a Hershey bar as many Americans like. The difference is, desserts are on a completely different level in Austria. Pastry and sweets are time-honored, proud traditions- usually unchanged for centuries. On the up side, i imagine this would be a nice deviation from a simple cake, possibly for a birthday. I suppose i will simply have my Omi ship them to me in the States.

this sachertorte was excellent. In Vienna I went to the Sacher hotel to try Sachertorte. It was dry and uninteresting. My sister later went to Vienna and tried 3 tortes, also dry. This tasted like I expected one to taste. It was very moist even a week later a small piece refrigerated was still moist. The frosting is delicious thanyou.

I liked this recipe, the torte was moist and tasty. However I found the icing too sweet. I had a hard time cutting the cake in half, but that might be my technique - someone told me that a thread works best to cut it in half but that did not work for me. The cake cooked in 30 minutes for me, but my oven is weird (even with an oven thermometer) so I won't blame the recipe. It also shrank from the sides of the pan, and I was worried that it might be too dry - it wasn't. I used saskatoon/raspberry jam instead of apricot, because I didn't think I would like apricot.

The frosting is what makes this cake. You can substitute a bit of coffee liqueuer, 1 to 2 tablespoons (whatever it takes to making spreading consistency) for the coffee. Cake is nice with a dollop of whipped cream on it. Bites without frosting or whipped cream are just average. I usually go for deeper chocolate flavor. Don't freak out at the crackled crust on top when you pull it out of oven... icing covers it.

My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee is a nice addition into the frosting - not too strong, as I was afraid it would be.

Very good. I had made a similar recipe before but it wasn't as good. (I didn't include the coffee.)