Figlmüller: "The Best Schnitzel In The World"
www.figlmueller.at
Facing Vienna’s landmark St. Stephan Cathedral in the center of Vienna, Figlmüller is located directly behind the Cathedral, three blocks to the left.
Featuring the best, (and largest), Viennese schnitzel in the world, Figlmüller was founded in 1905, and their schnitzel does indeed fall over the edge of the plate. The loin of pork is crispy and flattened until it reaches a diameter of 34 cm. You must have a reservation, and be hungry. Not to be missed is their home made potato salad made without mayonnaise and their pumpkin seed oil salad.
Figmüller has been featured on CNN and in The New York Times.
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There’s nothing like savoring a slice of Sachertorte in the hotel that bears its name. The exquisite antiques, walls covered with photos of famous guests, and impeccably mannered wait staff impart even more flavor to an already decadent dessert experience.
Regarding the feud, the legendary confectioner Café Demel also claims rights to the Sachertorte name, and after a long legal battle, reached a settlement with Hotel Sacher. You might find this much ado over cake unusual, but for the Viennese, café culture is a way of life, and savoring Sachertorte is one of its most beloved rituals.
Step into the spirit of old Europe at Vienna’s iconic Hotel Sacher to learn the story behind the Sachertorte, its legendary handmade cake.
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Here is a version of the decadent Austrian classic, the eponymous Sachertorte found in many of Vienna’s coffeehouses, and originally served in Vienna’s Hotel Sacher.
10 T softened butter
½ C sifted confectioners’ sugar
8 egg yolks
8 egg whites
5 oz bittersweet chocolate, chopped
⅔ C flour
½ C sugar
2 T apricot jam
8 oz bittersweet chocolate, chopped
2 T butter
Garnish: Whipped cream
Preheat oven to 375°F. Cream together butter and confectioners’ sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate; add gradually to the creamed mixture; fold in flour. In a separate bowl, beat egg whites and sugar until stiff; fold into chocolate mix. Pour batter into a lined 9-inch spring form pan; bake 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including sides, or alternatively, slice cake in half crosswise and also add jam between layers. Make glaze by melting chocolate with butter; then pour over cake; let dry before slicing, and garnish with whipped cream.
Cooking time: 50-65 minutes. Makes 8 servings.