This month, as part of our Tried and Tested: Recipes You’ll Love series, we’re delving into a recipe with a special place in the heart of our Chairman, David Buchler. It is the beloved “Chocolate Cake” recipe, handwritten many years ago by the late mother of our Chairman, Lisbeth Buchler, a Viennese-born mother of two whose culinary touch has left a legacy in her family.
What makes this recipe truly unique is that while it was always referred to simply as “Chocolate Cake,” it’s actually a classic Sacher Torte – a dessert deeply tied to Austrian culture. David Buchler keeps the tradition alive by baking this indulgent cake every Christmas, filling the home with its rich, chocolatey aroma and stories of its origins.
Reflecting on the tradition, David shared the following with us: “This recipe is a treasure. My mother, who was born and raised in Vienna, would make this cake on special occasions. She simply called it ‘Chocolate Cake,’ but over time, I realized it was her own version of the iconic Sacher Torte. Baking it every Christmas is my way of honouring her memory and the joy she brought to our family table.”
The Sacher Torte has an illustrious history. Created in 1832 by Franz Sacher for Prince Metternich, this luxurious dessert consists of layers of dense chocolate sponge, a tangy apricot jam filling, and a glossy chocolate glaze. Traditionally, it’s served with unsweetened whipped cream – a perfect balance to its rich flavours.
While the official recipe remains a well-guarded secret of Vienna’s Hotel Sacher, the handwritten version passed down through David Buchler’s family captures its spirit beautifully. Every bite is a celebration of Viennese elegance and timeless craftsmanship.
Enjoy baking this “Chocolate Cake” with a Viennese Twist – who knows, it might just become your family’s favourite Christmas tradition too!
Lisbeth Buchler’s Sacher Torte Recipe
Serves: 10-12
Equipment: Deep cake tin
Cooking Time: 1 hour
Oven Temperature: Moderate
For the cake:
6 eggs
125g cooking chocolate
175g ground almonds
175g sugar
125g butter
For the chocolate icing:
125g cooking chocolate
6 tbsp water
125g icing sugar
For the jam sauce:
Any jam, warmed
A little brandy
- Cream the butter and sugar. Separate the yolks and whites of 5 eggs.
- Beat the egg yolks and the remaining whole egg and stir into the mixture.
- Melt the chocolate and add the almonds. Mix all together.
- Beat the white eggs (not too stiff) and fold into the mixture.
- Pour mixture into a greased tin and bake in a moderate oven for 1 hour.
- Prepare the jam sauce by allowing the jam to cool and adding the brandy.
- Brush the jam sauce on the top of the cake.
- For the chocolate icing, melt the chocolate in water and add the icing sugar. Cook slowly for about 10 minutes until it spins in threads.
- Once the cake has cooled, spread the chocolate icing on it and smooth with a palette knife.
- Serve with whipped cream.
Buchler Phillips is a UK based independent boutique firm with an impeccable Mayfair heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.