• Vienna’s most famous torte, created by Franz Sacher in 1832, made from a butter, sugar and egg yolk creamed batter into which rum or Madeira-flavoured molten chocolate is beaten, this followed by folding in flour and stiffly beaten egg whites and baking at 180°C. The cake is rested and covered with chocolate icing to make a rather dry torte which is best served with whipped cream.