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Sacher Torte

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Sacher torte[using large font size is not allowed]




100g dark chocolate chopped coarsely

1 cup (250ml) water

125g butter, chopped

1 ¼ cups (250g) firmly packed brown sugar

3 eggs

1 cup (150g) self-raising flour

¼ cup (25g) cocoa powder

½ cup almond meal (60g)

1/3 cup apricot jam


100g dark chocolate chopped coarsely

1/3 cup (80 ml) cream




1) Preheat oven to 160 degrees Celsius. Grease a deep 23 cm round cake pan, line base with baking paper.

2) Combine chocolate and the water in a small saucepan, stir over low heat until chocolate is melted; cool.

3) Beat butter and sugar in a small bowl with an electric mixer until combined, beat in eggs, one at a time, beating well between additions. Transfer mixture to a large bowl, stir in sifted flour and cocoa, almond meal and chocolate mixture.

4) Pour mixture into prepared pan. Bake about 1 hour and 10 minutes. Stand cake 10 minutes after removing from oven then turn onto a wire rack to cool.

5) Split cold cake in half; sandwich with jam (or of the cake can’t be split in half then put the jam on top of the cake).

6) Make ganache. Place chocolate and cream in a small heat proof bowl over saucepan of simmering water, stir till chocolate is melted.

7) Pour ganche over cake, working quickly and smooth over the top and side of the cake. Allow ganache to set at room temperature.



Source: The Australian Women's Weekly







This is a excellent cake, I suggest you try it :sl:

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