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A Viennese gateau, created by chef Franz Sacher in the nineteenth century. Sachertorte (‘Sacher’s cake’) is a rich chocolate cake covered with a chocolate glaze. The cake batter is a mixture of creamed butter, sugar and egg with melted chocolate, beaten egg white and flour folded through before baking. It is usually sliced into three layers, with each layer spread with apricot jam. The cake is iced with a smooth chocolate icing, which is poured over it, and traditionally the word ‘Sacher’ is piped in chocolate across the top of the cake. It is still served in Vienna’s Hotel Sacher, accompanied by whipped cream.