Part 6/8:
During the exploration of the cake, the author pays a visit to both Demel, founded in 1786, and Cafe Sacher, the home of the original Sachertorte. At Demel, the cake featured two layers of apricot jam, balancing the dry chocolatey richness, earning a favorable rating. In contrast, the Cafe Sacher's version was deemed too dry and harder to enjoy, although it remained undeniably chocolate-dense. The nuances in preparation and flavor ultimately led to a discovery that the simplest pairings—such as unsweetened whipped cream known as schlagobers—can complement the cake beautifully.