living abroad, traveling and fresh food inspirations

Sacher Torte

Vienna, home of breathtaking architecture, grand palaces, Mozart’s music and the Sacher Torte!  While I was researching a trip to Vienna I stumbled upon this delectable dessert which is served at the Sacher Hotel and added it to my list of things to see.  I had planned the trip for my mother, my dog and me to hit as many sites as we could in 3 days.  One thing I hadn’t planned for which was a pleasant surprise was the Stadtfest (city festival) at the Rathaus (town hall) square.  The Stadtfest hosted a large festival with music, food and entertainment that went through evening.  We spent much of the first day outside enjoying the Stadtfest and Viennese culture.  The most stunning photo I took of Vienna was the Rathaus lit up like a candle at dusk.

During the trip we spent the days seeing the magnificent sights such as the Stephansdom the cities prominent gothic cathedral, the Naschmarkt market “the belly of Vienna” where we bought most of our meals and 3 of us walked the grounds of the 2 Belvedere Baroque palaces (Upper Belvedere below).

We also touring the inside of the Neo Renaissance Staatsoper (city opera) with Olive my dog tucked in my bag.  Shortly after our tour ended we headed outside to watch the opera on the big screen hanging on the exterior of the Staatsoper (below).   The city is very proud of its culture and likes to make the it accessible to all Viennese and tourists.

While my mother loves the opera, my eyes started to wander and notice the Sacher Hotel across the street.  We headed over and found that the Sacher Torte is the most famous Viennese culinary speciality invented by Franz Sacher in 1832 for Prince Metternich to serve to his guests.  My raw version follows the same guidelines as the original with two thick layers of chocolate cake, an apricot jam center and smothered in rich chocolate frosting!  It is wonderfully rich and chocolatey without being too sweet and looks gorgeous topped with Cape Gooseberries.  It was such a hit last weekend at a Raw Food Potluck in Hamburg that I had to jump the queue in order to get a slice!

Sacher Torte

Apricot Jam Filling:

  • 1 c Dried Apricots, finely chopped
  • 1/4 c Lemon Juice
  • 1/4 c Filtered Water

Blend half of the apricots, lemon and water in a personal blender.  You might need to give it several sakes while it is blending as it is a thick paste.  Empty into a bowl and repeat with the other half of the ingredients.  Empty the rest into the bowl and set aside.

Chocolate Cake:

  • 4 c Walnut halves or 3 c Walnut meal
  • 2/3 c Cacao or Carob Powder
  • Pinch Himalayan Salt
  • 1 1/4 c Dates

Process the walnuts halves until a course meal is formed or dump the walnut meal in a food processor.  While the food processor is processing on low, slowly pour in the cacao or carob powder and salt.  Stop the food processor and scrap down the sides.  Turn the food processor back on low and add the dates one at a time.  Once the dates are completely incorporated, dump the cake dough into a large bowl.  Divide the dough as equally as you can and add half to a 8 inch spring pan.  Be sure to wipe the spring pan with coconut oil so the dough does not stick.  Lightly press the dough into place being sure to create a flat surface.  Pour the Apricot Jam over the top and smooth over.  Let set for 1-2 hours in the freezer until the Apricot Jam is firm but not solid or frozen.  Dump the rest of the cake dough over the top of the Apricot Jam layer and press lightly into place.  Let set for 1 hour in the freezer or in the fridge until you are ready to frost the cake.

Chocolate Frosting:

  • 1 1/2 c Ripe Avocado, chopped
  • 1 1/4 c Dates
  • 1/3 c Cacao or Carob Powder
  • 1/4-1/3 c Filtered Water, or more depending on how dry the Dates are
  • 10-20 Drops of Liquid Stevia, depending on how sweet the Dates are

Process the avocado and dates in a food processor until only a few lumps remain.  Add the water then the cacao or carob powder.  Check for sweetness and add stevia accordingly.  You might need to process the frosting more and add additional water, a tablespoon at a time if it is still too lumpy.  Once the frosting is smooth, dump into a medium size bowl.

To frost the cake, remove the spring pan side and place on a cutting board.  Add half the frosting to the top and slightly smooth over.  Add more to the sides using an offset spatula.  Once you have frosting on all sides of the cake, use the offset spatula to smooth over the sides while you turn the cutting board to rotate the cake.  Smooth over the top surface and top with Cape Gooseberries with the husk turned inside out for a beautiful effect.

Makes 1 8″ Spring Pan Cake

24 responses

  1. Stacy

    Oh looks divine!!!
    Would you be able to post your entire daily post and photos in those great emails you mail to us instead of just a little paragraph?
    I didn’t know if that would be difficult or not? It would be much easier to read the entire thing on our phone while traveling.

    January 26, 2011 at 14:46

    • Carla

      Hi Stacey, I have decided to only send updates when there is a new post instead of the full post on an email since I tend to add/change words here and there over time.

      January 26, 2011 at 14:55

  2. Stacy

    Oops, I forgot to ask, would there be any “seed” substitutes that one could use instead of walnuts/nuts? We have nut allergies in our family…
    Thank you 🙂

    January 26, 2011 at 14:47

    • Carla

      Hi Stacey, I’m sure you could try sunflower seeds. It will alter the flavor but I’m sure it would taste yummy none the less!

      January 26, 2011 at 14:56

  3. SO you did not go to the opera? This sounds like a great dessert. Nice story behind it all!

    January 26, 2011 at 15:03

    • Carla

      We did go inside, and let me say, it was jaw dropingly beautiful! I’m sure you would have loved it! So detailed and gold everywhere! But we only stayed and watched for a while since there were no tickets left. Or else we would have since my mother loves the opera!!

      January 26, 2011 at 15:44

  4. Isabelle

    Oh Carla, this one is perfect! I love it and will make it myself very soon. Thank you for a great post and pictures that look so good that I can even smell the cake!

    January 26, 2011 at 15:27

    • Carla

      I’m so happy we decided to sqeeze in after the Oma so we could steal a slice of it and your raw cheesecake!

      January 26, 2011 at 15:46

  5. i love your recipes! post more 😉

    January 26, 2011 at 15:32

    • Carla

      Thank you! And your raw Ice Cream Sandwitches look sooooooo good!

      January 26, 2011 at 19:29

  6. Gorgeous pictures, this looks so rich and delicious!

    January 26, 2011 at 16:05

  7. this looks wonderful!! I needed some raw dessert inspiration =)

    January 26, 2011 at 16:41

  8. Sarah

    The Gooseberries look like carrots sticking out of the ground. Where’s bugs bunny?

    January 26, 2011 at 17:59

    • Carla

      Well spotted Sarah!

      January 26, 2011 at 19:16

  9. Amber Shea @Almost Vegan

    I ate Sacher torte at the Hotel Sacher in Vienna, too! Thank you for these pictures and this lovely-looking recipe. Brings back memories.

    January 26, 2011 at 23:24

    • Carla

      Amber, I am such a HUGE fan of your blog! I will have to read through your post about Vienna, I haven’t read that far back but I have been reading everything about your journey through 105° and wow is it inspiring! You are one inspiring lady! And thank you again for the Chocolate Chip Cookie receipe!

      January 26, 2011 at 23:37

  10. Amber Shea @Almost Vegan

    It makes me so happy to hear that, Carla!
    And you are most welcome for the recipe 🙂 Did you try it? How’d it turn out for you?

    January 27, 2011 at 02:10

    • Carla

      They were super delicious! The dough almost tasted a bit better, but they were delicious none the less! And I shared them with a few people at a raw food potluck and they loved them! Thank you for sharing!

      January 27, 2011 at 09:25

  11. Amber Shea @Almost Vegan

    I’m glad they were a success!

    January 28, 2011 at 17:47

  12. You’re right, this looks amazing! I know my dad would love it because he lived in Germany when he was younger… might be just the recipe to teach him that raw food isn’t entirely strange 😉

    February 10, 2011 at 01:54

  13. Jessica

    This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing and I think I’ll try it out in this recipe. Thanks for sharing!

    February 15, 2011 at 19:19

  14. Pingback: {contributor} The “Awesome Sauce” Carla Aguas

  15. I love love love this recipe! I didn’t have the ingredients to make the frosting so I just put a dollap of fat free cream cheese on top but I was blown away. I will make this over and over.

    March 4, 2011 at 16:45

  16. I can’t wait to try this one.
    Thank you

    September 19, 2011 at 04:46

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s