How Sachertorte first appeared, MuffinTaffin

In 1832, Prince Metternich asked for a new dessert in Vienna, and the head chef was ill. Sixteen-year-old apprentice Franz Sacher answered with a dense chocolate sponge, a bright layer of apricot jam and a dark chocolate glaze. That cake became Sachertorte.

His son Eduard later refined the recipe while working at Demel, then served it at Hotel Sacher. A long dispute followed over which house held the original. Both versions keep the same idea: chocolate, apricot and a glossy coat, usually with unsweetened whipped cream.

The method is simple and strict. The sponge stays dense, the apricot jam goes on in a thin warm layer, and the chocolate glaze sets smooth so a cut slice shows a clean line rather than a loose filling.

How MuffinTaffin serves it in Budva

At MuffinTaffin in Budva, Montenegro, Sachertorte sits with the other cakes for sales and orders. Slices follow the Viennese cut: a clean face, apricot under the glaze, and chocolate that has set firm.

November on the coast is quieter than summer, and this dense chocolate cake with apricot suits a cool evening better than a light fruit tart. Orders for it go out with the other cakes.