Years of tradition, professionality and home-grown peach guarentees the memorable dessert - not to mention the homemade whipped cream. Their version is the "classical" Sacher, which everybody tried .
Sacher cake here comes with a homemade peach jam-fueled version, and you can also taste fifty-five percent Belgian chocolate and the cinnamon with hints of cacao.
Művész's Sachertorte is served with vanilla sauce instead of whipped cream and balances between French and Viennese traditions: seventy percent chocolate mousse, marzipan and only hints of pearl jam.
Here Sacher is baked with fifty-three percent chocolate mousse, Normandian butter, crowned with crispy candy (fermentated cacao beans, a little bit of dried appricot and twenty-four carat gold fume).
They used to experiment with the well-known dessert, but the regulars kept asking for the "original" version - which means sponge cake with walnut and cacao powder and the famous pearl jam of Gönc.
Sacher here means: not too sweet, not to bitter, a perfect choice if you are taking the first steps on the chocolate-brown brick road.
Sacher: chocolate sponge with marzipan, filled with homemade apricot jam, encased in Valrhona chocolate frosting. After you've tried it, it can easily happen that every other Sacher will taste worse.
Their Sachertorte comes with two layers of peach jam, fifty-eight percent plain chocolate and a cinnamon-y flavor. The current owner, Szamos Miklós told us, they prefer the original, drier version.
