This week, I had the incredible opportunity to learn to make authentic Sachertorte with Chef Nabiel at his Viennese cooking school—and what an experience it was!

Chef Nabiel guided me through every step of creating this iconic Austrian dessert. The secret? It’s all in the technique. We spread tangy apricot jam over the warm chocolate cake, then enrobed the entire creation in a luscious dark chocolate glaze. Watching that glossy coating cascade over the sides was absolutely mesmerizing.

The traditional accompaniment of unsweetened whipped cream is the perfect counterpoint to the rich, sweet cake—it’s not just tradition, it’s genius.

Tasting that first slice, made with my own hands in the heart of Vienna, was unforgettable. Now I can’t wait to recreate this masterpiece in my own kitchen and share this taste of Vienna back home!​​​​​​​​​​​​​​​​

Let’s Bake Together!

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