{"id":3018,"date":"2020-12-16T23:00:00","date_gmt":"2020-12-16T22:00:00","guid":{"rendered":"http:\/\/www.lieblingsspeise.at\/?p=685"},"modified":"2025-09-03T08:53:19","modified_gmt":"2025-09-03T06:53:19","slug":"sachertorte-kokos-karamell","status":"publish","type":"post","link":"https:\/\/www.wanderhunger.at\/en\/genuss-rezepte\/sachertorte-kokos-karamell\/","title":{"rendered":"Sacher cake with coconut caramel"},"content":{"rendered":"

I'm really not a fan of the original Sacher Torte. And on Instagram, I warn tourists in relevant posts not to treat themselves to an overpriced slice of it at the Hotel Sacher. It's the driest piece of cake I've ever tasted in my life. And the most expensive.
But of course, anyone can complain, and first you have to do it better yourself. I can do that. Quod erat demonstrandum. I present to you my wonderfully moist and chocolatey Sacher cake \u00e1 la Martina!<\/p>\n\n\n\n

It's the no-gos that make it perfect!<\/h3>\n\n\n\n

10 eggs! Breadcrumbs! And coconut!
Anyone who reads my recipe will probably fall off their chair and clutch their Austrian throat in disbelief. But it's all justified. This combination makes this Sacher cake more moist than any other! Don't worry, you can't taste the coconut flakes. If you're unsure, you can replace them with the same amount of breadcrumbs.
The breadcrumbs are essential. They are the trick and the secret. Honestly \u2013 try it, you'll never do anything else again!
Well, and the eggs... Honestly? If the cake is divided into 12 pieces, each piece contains less than one egg. That's something we can live with! Hey, and it's more protein! \ud83d\ude0a<\/p>\n\n\n\n

Why caramel, actually?<\/h3>\n\n\n\n

I ask the counter question: Why not? Caramel is simply awesome. It also looks very pretty on the glaze. Especially if you have a knack for glazes and they don't all look as awful as mine. Just whipped cream on a Sacher cake is no good either, right?
You can't count the calories in this gem anyway. As we would say in Austria: \"Des Karamell is donn a scho wurscht.\" (\u2018The caramel doesn't matter anymore.\")\u2019<\/p>\n\n\n\n

Speaking of caramel: be careful with caramel. It's actually quite easy to make, but sugar gets incredibly hot when it melts. Please keep children, pets and anyone else present away from the stove when cooking caramel. Especially when adding liquids. If the melted sugar splashes onto your bare skin, you'll have a memory for life. Admittedly, the cake is good enough for that, but in this case, you'd be better off considering a tattoo than a scar. A friend of mine has both: tattoos and a caramel scar, but he would certainly have preferred to do without the latter.<\/p>\n\n\n\n

Unfortunately, I was home alone when I made the caramel, otherwise I would have asked for a photo of myself. Long-sleeved shirt, long thick oven gloves, apron and a plastic coronavirus visor (so those things are good for something). I'm sure I looked ultra-chic.<\/p>\n\n\n\n

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Finished with jam spread on and dried<\/figcaption><\/figure>\n\n\n\n
\"Eine
Spread the chocolate glaze evenly.<\/figcaption><\/figure>\n\n\n\n
\"Schokoladetorte
The Sachertorte finished with chocolate and caramel glaze<\/figcaption><\/figure>\n\n\n\n
\"Schokoladetorte<\/figure>\n<\/figure>\n\n\n\n
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Finally, some knowledge for smart alecks:<\/h3>\n\n\n\n

There is only one cake that can be called the Originale Sacher Torte<\/em> , and that is the one from the Sacher confectionery in Vienna. However, there was a very famous dispute about this, because although the cake was invented by a confectioner's apprentice from the Sacher family, he was training at the equally famous Demel confectionery at the time.<\/p>\n\n\n\n

In short: the long-standing dispute has been settled and the original has been awarded to Sacher. The spelling \u2018Originale Sacher Torte\u2019 also remains exclusively reserved for this company.<\/p>\n\n\n\n

That's why I can shamelessly call my chocolate cake a \u2018Sachertorte\u2019! \ud83d\ude42<\/p>\n\n\n\n

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\"Schokoladetorte<\/div>\n <\/div>\n
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Sacher cake with coconut caramel<\/h2>\n
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Based on the famous Sacher cake, but much moister! For those with a sweet tooth, with coconut caramel for an extra kick.<\/span><\/div>\n
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Cook Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Baking time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span> Servings<\/span><\/span><\/div><\/div>
Course: <\/span>Sweets<\/span><\/div><\/div>
Cuisine: <\/span>Austrian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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