My sister Batul loves “Hyatt Regency- The Kilimanjaro’s chocolate cake with syrup”, that’s what she called it until we learnt it’s name. I had never tried it before because I was in love with their strawberry cheese cake. When I had a taste of the two layered chocolate sponge cake with a luxurious dark chocolate icing , I couldn’t resist ‘Goggling’ it up. Of course, the waiter and the menu said that it is called a ‘Sacher Torte’ but they didn’t tell me that it was first made by Franz Sacher in 1932 for Prince Wenzel von Metternich and later perfected by his son and grandson both called Eduard Sacher!
Hyatt Regency usually serves their Sacher Torte plain with optional fruit syrup and plain whipped cream. If you are a dessert genius, chef or curious foodie as myself then you will realize that Hyatt Regency’s Sacher Torte is a version of Eduard-Sacher-Torte developed by Eduard Sacher’s son. I said it’s a ‘version of’ because the Eduard Sacher Torte served by Demel is decorated with a triangular seal besides that, I wouldn’t know any differences in taste as I have never had the Demel version.
I should warn you that the Sacher Torte is sweet and adding the fruit syrup makes it even sweeter, we always share the dessert to avoid sugar rush.
A recipe for your delight: Original Recipe
Sacher Cake (Sachertorte) “This is the original recipe, obtained through the courtesy of Mrs. Anna Sacher.”
3/4 cup (170 g) butter; 6 1/2 oz. (180 g) semi-sweet chocolate; 3/4 cup (170 g) sugar; 8 egg yolks; 1 cup (120 g) flour; 10 egg whites, stiffly beaten; 2 tbls. apricot jam; icing: 1 cup (225 g) sugar; 1/3 cup (80 ml) water; 7 oz. (200 g) semi-sweet chocolate;
Beat butter until creamy. Melt chocolate. Add sugar and chocolate to butter; stir. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9″ cake tin. Pour mixture in. Bake in 275 degree F (140 degree C). oven about 1 hour. Test with toothpick or straw. Remove to board; cool. Cut top off and turn bottom up. Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows:
Cook sugar and water to thin thread. Melt chocolate in top of double boiler. Add sugar gradually to chocolate. Stir constantly until icing coats the spoon. Pour on top of cake.
—Viennese Cooking, O. & A. Hess, adapted for American use [Crown Publishing:New York] 1952 (p. 229)
Have you tried this dessert?