Sachertorte's 1832 debut at Muffin Taffin

In 1832, sixteen-year-old Franz Sacher was asked to make a dessert for Prince Metternich in Vienna after the head chef fell ill. The result was Sachertorte: a dense chocolate sponge, a thin layer of apricot jam, and a dark chocolate glaze.

His son Eduard later served the cake at Hotel Sacher, and the method stayed simple. Bakers still split the sponge, spread warm apricot jam, and pour a smooth chocolate icing that sets with a slight shine.

How Muffin Taffin serves it in Budva

November is a good month for chocolate cakes in Budva, Montenegro, when evenings turn cooler and orders pick up. Muffin Taffin takes orders for Sachertorte alongside other cakes, and sales follow the same counter service as the rest of the case.

Guests can ask for a whole cake or a slice when the day's batch is cut. The bakery keeps the classic balance of bitter chocolate and tart apricot rather than adding a cream filling.

For November orders in Montenegro, it helps to place a request before the weekend, so the glaze has time to set before the cake leaves the shop.