Anyone tried the World famous Viennese Sachar cake?
Apr 23rd, 2005, 07:25 PM
#41
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I had it with coffee, that doesn't make it any better. The cake was still bad. It really wasn't horrendous, just sort of like when you order a dessert that you think is really subpar and you never want to have it again.
I thought it was very well-known, also, I have read about it in lots of places for many years, so I think it is pretty famous.
But, sure, I think as long as you are in Vienna you should give it a try (it looks good) so then you can answer posts like this and give your opinion when others ask.
I thought it was very well-known, also, I have read about it in lots of places for many years, so I think it is pretty famous.
But, sure, I think as long as you are in Vienna you should give it a try (it looks good) so then you can answer posts like this and give your opinion when others ask.
Apr 23rd, 2005, 07:40 PM
#42
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Do the people who hate Sacher torte also dislike dark, not-so-sweet chocolate? I've looked at some recipes - like this one - and in theory it seems like they should be delicious if prepared properly.
http://www.recipeland.com/recipe.epl?id=20111
What goes wrong, I wonder? I haven't had the occasion to try this, so can't comment.
Perhaps the quality of the chocolate matters. I visited an Central/Eastern European deli near my home, which has, among many other things, chocolate from Poland. I saw a dark chocolate bar with a high cocoa content, and thought it would be delicious. Sadly, it really did taste like sawdust. I don't know how they did it - the listed ingredients were exactly the same as the delicious dark bittersweet chocolate bars I like from other countries.
http://www.recipeland.com/recipe.epl?id=20111
What goes wrong, I wonder? I haven't had the occasion to try this, so can't comment.
Perhaps the quality of the chocolate matters. I visited an Central/Eastern European deli near my home, which has, among many other things, chocolate from Poland. I saw a dark chocolate bar with a high cocoa content, and thought it would be delicious. Sadly, it really did taste like sawdust. I don't know how they did it - the listed ingredients were exactly the same as the delicious dark bittersweet chocolate bars I like from other countries.
Apr 23rd, 2005, 08:20 PM
#43
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I worked in a bakery for 5 years, and we made that torte. I know that our version was not dry, but I do not know if the recipe was authentic. It is like everything else you can purchase or get in a restaurant.
I love linguine and clam sauce. (now I am starving for it and will have to find clams and make it monday, but anyway) There is a dish that can be soooo good. Or really bad and gross. It depends on the quality of the ingredients, skill of the cook, and if they are using fresh, not canned clams.
So I thought our SacherTorte was top notch. But oh, cassata! YUM YUM YUM! That is my very favorite dessert.
Linguine and clams, and cassta for dessert. I cannot wait until monday.
I love linguine and clam sauce. (now I am starving for it and will have to find clams and make it monday, but anyway) There is a dish that can be soooo good. Or really bad and gross. It depends on the quality of the ingredients, skill of the cook, and if they are using fresh, not canned clams.
So I thought our SacherTorte was top notch. But oh, cassata! YUM YUM YUM! That is my very favorite dessert.
Linguine and clams, and cassta for dessert. I cannot wait until monday.
Apr 24th, 2005, 02:34 AM
#44
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It's really quite revolting, nothing special at all, but then I'm not really a fan of chocolate cakes.
That said, a warm chocolate fondant is a superb end to most meals, but I like mine served with an avocado icecream which has a hint of pernod. Sadly, I can't think of one London restaurant that has this on the menu. However, I think the trend for such naff 70s concoctions will be working its way to the forefront of British cuisine in the not too distant future.
That said, a warm chocolate fondant is a superb end to most meals, but I like mine served with an avocado icecream which has a hint of pernod. Sadly, I can't think of one London restaurant that has this on the menu. However, I think the trend for such naff 70s concoctions will be working its way to the forefront of British cuisine in the not too distant future.
Apr 24th, 2005, 09:23 AM
#47
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Hi WillTravel, no I like or love dark chocolate and I love the flourless chocolate cakes too that are really dense. Maybe it is their type of chocolate that is so dusty tasting.
Maybe a good shot of liquor tossed over it would help, I didn't try that!
Maybe a good shot of liquor tossed over it would help, I didn't try that!
Apr 24th, 2005, 02:44 PM
#49
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My theory is that the Sacher Torte starts off bone-dry and tastless, so that when tourists buy them and ship them home and eat them a week later, they can't say "Oh, no, it was so much moister and tastier when I had it in Vienna, it didn't ship well."
Byrd, don't you dare insult fruitcake! Now THERE'S a delicacy worth savoring!
Byrd, don't you dare insult fruitcake! Now THERE'S a delicacy worth savoring!
doesn't work, just say Wink Wink 
Apr 24th, 2005, 07:27 PM
#52
I think of all the many threads I have read on Fodor's over the years, this is the most surprising to me. I grew up in New York eating sacher torte as a special treat which people would bring from specific bakeries and argue over which bakery had the best ones. Oh, the dark chocolate and the apricot, what a wonderful combination!
When I was in college a wonderful friend decided to find a recipe and bake me some sacher torte. Everyone liked it so much that he continued to make it for special occasions (especially my birthday) for years.
One night in college over thirty years ago I had a dream that I was in Vienna eating Viennese pastry. Went downstairs and announced to my many roommates that it would be great fun to go to Europe together that summer. And many of us did. We pursued several individual itineraries including travel, study, family reunions, meeting in different cities in different combinations and separating again, but I did meet one of my friends in Vienna and we tried the sacher torte at the Sacher hotel.
And yes, it was a somewhat disappointing version.
But it didn't stop us from going back the next day and trying it again. I had dinner with her last night, she has been my sister in law for 25 years. I'm going to call her and ask what she remembers about sacher torte. Thank you for providing me with the opportunity.
When I was in college a wonderful friend decided to find a recipe and bake me some sacher torte. Everyone liked it so much that he continued to make it for special occasions (especially my birthday) for years.
One night in college over thirty years ago I had a dream that I was in Vienna eating Viennese pastry. Went downstairs and announced to my many roommates that it would be great fun to go to Europe together that summer. And many of us did. We pursued several individual itineraries including travel, study, family reunions, meeting in different cities in different combinations and separating again, but I did meet one of my friends in Vienna and we tried the sacher torte at the Sacher hotel.
And yes, it was a somewhat disappointing version.
But it didn't stop us from going back the next day and trying it again. I had dinner with her last night, she has been my sister in law for 25 years. I'm going to call her and ask what she remembers about sacher torte. Thank you for providing me with the opportunity.
Apr 25th, 2005, 01:03 AM
#53
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the WORST of the vienna pastry shops sacher torte was at the sacher hotel itself, INMHO.
stopped trying to find a good one.
it just isn't my type of cake, i guess, but the one at the hotel was definitely very similar to the piece of torte described here by patrick.
stopped trying to find a good one.
it just isn't my type of cake, i guess, but the one at the hotel was definitely very similar to the piece of torte described here by patrick.
Apr 25th, 2005, 10:14 AM
#56
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IANAM (I am not a monk)
The best <i>Bourbon</i> fruitcake I've ever tasted is made by the friars at a Trappist monastery in Kentucky. (I know, you'd have thought it would be made by the bakers...)
<b>http://www.gethsemanifarms.org</b>
The best <i>Bourbon</i> fruitcake I've ever tasted is made by the friars at a Trappist monastery in Kentucky. (I know, you'd have thought it would be made by the bakers...)
<b>http://www.gethsemanifarms.org</b>
Apr 26th, 2005, 06:36 PM
#60
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Thanks everyone!
This thread is strictly dedicated to chocolate desserts!
Some chocolate Soufles are so good, but they are usually over rated.
But I love Swiss chocolate fondue! you get to dip fruit or these little chocolate cake cubes in the warm chocolate "soup" and it tastes good! oh it's so good!
This thread is strictly dedicated to chocolate desserts!
Some chocolate Soufles are so good, but they are usually over rated.
But I love Swiss chocolate fondue! you get to dip fruit or these little chocolate cake cubes in the warm chocolate "soup" and it tastes good! oh it's so good!
