Charlie and I wanted to share 2 #Holidays that were celebrated on December 5 National Sacher Torte Day #NationalSacherTorteDay December 5 Bartender Appreciation Day #BartenderAppreciationDay. For my family National Sacher Torte Day was a learning moment because we didn’t know what a Sacher Torte was. Did you know what a Sacher Torte is?
December 5 National Sacher Torte Day #NationalSacherTorteDay
December 5 is National Sacher Torte Day! A perfect excuse to celebrate one of the world’s most iconic chocolate desserts — the rich, glossy, apricot‑filled Sacher torte, created in 1832 by Austrian pastry apprentice Franz Sacher.
Here’s a quick, delicious snapshot of the day:
What Is Sacher Torte?
- A dense chocolate sponge
- A thin layer of apricot jam
- Coated in a smooth, dark chocolate glaze
- A legendary specialty of Vienna, perfected by Sacher’s son Eduard
Why It’s Celebrated on December 5
National Sacher Torte Day is all about appreciating this historic dessert and indulging in its decadent flavor. It’s recognized annually on December 5 across the U.S. and by dessert lovers worldwide.
How to Celebrate
- Treat yourself to a slice of Sachertorte
- Try baking your own Sachertorte and I’ve included a recipe you can use.
- Share your creation online with #NationalSacherTorteDay
- Pair it with coffee or tea for the full Viennese experience
If you want, I can help you find a recipe, if you prefer a different recipe than what I’ve included. Or I can write a fun social post or even explore the history behind the cake in more depth. Just leave me a comment with what you’re looking for, and I will get to work on it.
If you’re in the mood for a true Viennese classic, you’re in great company. Sachertorte is one of those desserts that looks elegant, tastes luxurious, and carries a bit of culinary history with every slice.
Classic Sacher Torte Recipe
Baking Sense· 16 servings
Ingredients
- •4.5 ounces Cake Flour
- •0.5 teaspoon Baking Powder
- •0.25 teaspoon Table Salt
- •8 ounces Unsalted Butter
- •8 ounces Granulated Sugar
- •8 Large Eggs
- •2 teaspoons Vanilla
- •6 ounces Semi Sweet Chocolate
- •18 ounces Apricot Preserves
- •2 ounces Dark Rum
- •8 ounces Semi Sweet Chocolate
- •4 ounces Unsalted Butter
- •1.5 ounces Corn Syrup
Instructions
- Preheat the oven to 350 °F. Line the bottom of a 9″x3″ cake pan with parchment paper or butter and flour the bottom of the pan. You don’t need to butter/flour the sides of the pan. Sift together 4 1⁄2 ounces cake flour, 1⁄2 teaspoon baking powder and 1⁄4 teaspoon table salt, set aside.
- Cream 8 ounces unsalted butter and 1⁄2 the granulated sugar until light and aerated, about 1-2 minutes. Add 8 egg yolks and 2 teaspoons vanilla, mix until combined. Mix in the sifted dry ingredients, don’t over mix. Whisk 6 ounces semi sweet chocolate (melted) into the batter.
- Whip 8 egg whites to soft peak. Slowly add the remaining sugar and whip to full peak. Fold the egg whites into the batter in 3rds, mixing just until there are no streaks of egg white visible.
- Pour the batter into the prepared pan, spread to an even level and bake until the middle of the cake springs back when pressed or a toothpick inserted into the middle comes out clean, about 45-50 minutes.
- Cool for 10 minutes in the pan then turn out onto a cooling rack until completely cooled (see note).
- Stir 2 ounces dark rum into 18 ounces apricot preserves.
- Using a serrated knife, trim the top of the cake so it’s flat. Split the cake horizontally into 2 layers. Place the bottom layer onto an 8″ cardboard cake round (it makes handling the cake easier). Spread 1⁄3 of the apricot mixture onto the bottom layer and place the top layer onto the cake.
- Warm the remaining apricot preserves in the microwave for 30 seconds. Strain the preserves into a clean bowl to remove the chunky bits of fruit. Ice the top and sides of the cake with the strained apricot preserves. Place the cake onto a cooling rack set over a clean sheet pan. Allow the cake to air-dry for at least an hour.
- Microwave 8 ounces semi sweet chocolate with 4 ounces unsalted butter in 30 second increments until both are melted. Add 1 1⁄2 ounces corn syrup to the chocolate/butter mixture and mix to combine. Pour the warm glaze over the cake, using a small spatula to fill in any gaps. Allow the glaze to set before moving to a serving platter.
- For the traditional design, pipe the word “Sacher” onto the cake using melted chocolate. You can use any extra glaze to pipe a border on the cake. Store and serve at room temperature.
- The assembled cake will improve for a day or two after being iced as the apricot preserves absorb into the cake
December 5 Bartender Appreciation Day #BartenderAppreciationDay
Here’s a clean, engaging way to celebrate Bartender Appreciation Day because it falls on the first Friday in December.
Bartender Appreciation Day — December 5 #BartenderAppreciationDay
Bartender Appreciation Day is a day to raise a glass to the people who mix our drinks, remember our favorites, listen to our stories, and keep the good vibes flowing. Celebrated on the first Friday in December, this holiday honors the creativity, skill, and hospitality of bartenders everywhere.
Why it matters
- They craft the cocktails that make nights memorable
- They create community in bars, pubs, lounges, and airports
- They’re often the unofficial therapists of the night shift
- They keep traditions alive in a profession dating back centuries
Ways to celebrate
- Tip a little extra
- Leave a kind review
- Shout out your favorite bartender on social
- Try a new cocktail and thank the person who made it
If you want, I can help you turn this into a social post, flyer text, or something more creative. Just leave me a comment with what you need, and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
