Sacher Torte on Two Continents

By Sandra Scott

John and I have been driving to New York City for too many years to count. When we get near New Paltz, I start craning my neck to look across the Hudson River for the Mohonk Mountain House high on palisades. It reminds me of the castles we saw during our trips to Europe.

We had talked about staying at the Mohonk, but we always seem to be in a hurry. On our last trip to New York City we decided leave a day early and spend the night at the Mohonk, a National Historic Landmark.  It was everything I had expected. Albert and Alfred Smiley built the 265-room Victorian hotel on Lake Mohonk in 1869. It has always been owned and operated by descendants of the brothers, making it one of America’s oldest family-owned resorts. With thousands of acres of forest, there are 85 miles of hiking trails plus tennis, golf, swimming, boating, ice-skating, cross-country skiing, and a variety of other activities and programs. We explored the property before dinner. The misty weather gave everything an ethereal dreamlike look.

Like all smart diners we asked to see the dessert menu first. The choices were vast, but the Sacher Torte caught my eye. It reminded me of a trip to Europe years ago with my parents. We could not afford to stay at the Hotel Sacher but we could afford to have Sacher Torte in the hotel’s cafe. The recipe is suppose to be top secret so I won’t tell you that it is a moist sponge cake with apricot jam and a chocolate glaze on top! John and I agreed to eat smart so we ordered dessert first–Sacher Torte, of course.

The original Sacher Torte began in 1832, when the 16-year-old apprentice Franz Sacher, who had to substitute for the sick chef at Prince Metternich´s court, created a dessert for particularly demanding guests. His creation became world famous.

The Mohonk offers a wide variety of activities and programs. In February the hotel presents “The Art of Chocolate” for chocolate lovers with cooking demonstrations, hands-on workshops, talks, and more. Chef Peter Greweling of the Culinary Institute of America will share sweet secrets from his book Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. A hands-on demonstration ends with guests creating a chocolate work of art to take home.

Somehow the mist and low clouds made our stay very surreal and added a feeling of mystery. The greens were greener and the colors more brilliant. We explored the property and returned in time for afternoon tea. The spa offered a plethora of programs including ones for teenagers, men, and couples. We passed on a spa treatment–not enough time–but enjoyed the glass-enclosed swimming pool that looks out into the forest.

In the evening we were sitting by the fireplace in our room reading and John had a chocolate attack. Luckily the room service menu met his needs.  He ordered, and we shared, the Mohonk’s Signature Crunch Cake with toffee, caramel, pecans, and chocolate ganache.

The next morning after breakfast we strolled around the property one last time. The next time we get near New Paltz I will look for the Mohonk and remember the great 24 hours we spent at the Mohonk Mountain House and the yummy Sacher Torte that brought back fond memories of another great Sacher Torte years ago in Vienna.

Visit www.mohonk.com and www.sacher.com.

Sandra Scott is a frequent contributor to travel publications and to Copley News Service and has co-authored two books on local history. She lives in Mexico, NY.
Images by Sandra and J. J. Scott

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