Sacher Torte
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
Torte Ingredients
- 100 g dark chocolate, chopped coarsely
- 236.59 ml water
- 125 g butter, chopped
- 250 g brown sugar
- 3 eggs
- 25 g cocoa powder
- 236.59 ml self-raising flour, sifted (150g)
- 118.29 ml almond meal (60g)
-
Filling
- 78.78 ml apricot jam (110 g)
-
Ganache Ingredients
- 200 g dark chocolate, chopped coarsely
- 157.80 ml cream (single cream)
directions
- Preheat oven to moderately 160°C (325F.).
- Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
- Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
- Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
- Stir in sifted flour, almond meal and cocoa.
- Stir in the chocolate mixture.
- Pour the mixture into the prepared pan and bake for about 70 minutes.
- When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
- When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
- Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
- To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
- Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free