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Sachertorte

Preparation time 20 minutes,
Cooking time 1 hour,
Oven temperature 180°C, 350°F, gas 4,
Total calories 3610

ingredients

makes 1 cake
100 g (4 oz) plain chocolate
100 g (4 oz) butter
4 eggs
100 g (4 oz) icing sugar, sifted
50 g (2 oz) self- raising flour
50 g (2 oz) ground almonds

for the topping

225 g (8 oz) plain chocolate

method

1. Line and grease a deep 23 cm (9 in) round cake tin.

2. Heat the chocolate and butter together in a bowl above a saucepan of hot, not boiling, water until melted. Cool slightly. Stir well and remove from the heat.

3. Whisk together the eggs and icing sugar until pale and very thick. Fold in the chocolate and butter mixture, then fold in the flour and almonds.

4. Pour the mixture into the prepared tin and bake in a moderate oven for about 1 hour, or until a metal skewer inserted into the centre of the cake comes out clean. Turn out on to a wire rack to cool.

5. For the topping, melt the chocolate, and quickly smooth over the cake with a palette knife. Leave to cool. Decorate as shown.

Microwave Tip
To melt chocolate in the microwave, break into squares and place in a bowl. Microwave for 4-6 minutes until soft.

What did you think?

3 people have helped to review this recipe. Thankyou!

"sachertorte"-fake
posted by asdfg @ 09:23PM, 10/14/11
That's not a sachertorte, the real sachertort is an austrian chocolate cake, and not a russian seedcake!!
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