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Sacher torte
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Indulgent chocolate delight for a decadent dinner finale.
Ingredients:
  • 125g butter, at room temperature, chopped
  • 215.00 gm caster sugar
  • 4.40 gm vanilla essence
  • 150.00 gm self-raising flour, sifted
  • 42.90 gm cocoa powder
  • 50.00 gm ground almonds
  • 108.90 gm raspberry jam
  • Raspberries, to serve
  • 189.38 gm thickened cream
  • 200g dark chocolate, chopped
Instructions:
  • Gently heat chocolate and 1 cup of water in a small saucepan on low until chocolate melts and the mixture is smooth. Allow it to cool slightly.
  • Preheat your oven to 170°C or 150°C for fan-forced. Grease a 22cm round cake tin and line the base with baking paper.
  • With an electric mixer, whip together butter, sugar, and vanilla until fluffy. Incorporate eggs one by one, mixing thoroughly each time. Fold in sifted flour, cocoa, ground almonds, and chocolate mixture. Transfer the batter to the prepared tin and bake for 1 hour or until a skewer inserted in the center emerges clean. Let it cool in the tin for 10 minutes, then carefully place it on a wire rack to cool entirely.
  • For the frosting, gently heat the cream and chocolate in a saucepan over low heat until the chocolate has melted and the mixture is smooth. Chill for 1 hour, stirring occasionally until it reaches the consistency of thickened cream. Keep an eye on it to prevent it from getting too firm for spreading.
  • Place the cake on a serving plate upside-down for a smooth, flat top. Gently slice the cake in half horizontally and spread the bottom layer with jam. Place the top layer back on top. Frost the top and sides of the cake and allow it to set. Serve with raspberries and cream as desired.

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