I had long forgotten about that sinful Sacher torte, which is full of chocolate goodness, until the Swiss Miss W. asked my brother, “What would you like me to make for your birthday?” Then came the reminder with his response: “Sacher Torte”.
I recall her making one in my youth, but I was never one for things laden with so much sweetness, so much chocolate, EXCEPT a more recent memory contradicted all of that. On a trip to Austria about five years ago, we were in Vienna, and we found ourselves standing in front of the Hotel “Sacher” 
http://www.sacher.com/en-hotel-sacher-vienna.htm. I, being ignorant of the history of the Sacher torte (after all, who really cares about intellectual particulars when your taste buds are having a drunken party?) A cartoon bubble popped open above my head: “Sacher? Could this have any connection to the cake I tasted as a child?” The hotel must have seen my bubble and immediately responded with the sign that read: Home of the Original Sacher Torte.
I needed to go into this hotel, and I needed to experience the “ORIGINAL”. Now, history seemed much more interesting when taste-and-tell was involved. One slice was all that was needed to wake up my senses and recall – oh how delectibly sweet and chocolatey smooth. It wasn’t American, hurt-your-teeth white sugar sweet; it was European, glide-across-the palate, delicate yet rich, kind of sweet. The light spread of Apricot jam in-between the layers was just enough to channel the moisture of the cake itself.
PHOTO CREDIT: http://www.sacher.com/en-original-sacher-tart.htm
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