Thursday, 10 November 2011


Sachertorte is a rich chocolate cake originating from Austria. It’s delicious eaten the same day you bake it, but even better a couple of days later. I found this version in the Green and Blacks cookbook, but personally I prefer using Valrhona. My advice would be to use whatever you prefer, but don’t be afraid to experiment!

Prep time: 15 Minutes
Baking time: 60 Minutes

For the cake
Butter (For greasing)
200g Dark Chocolate (60-70% Cocoa Solids)
6 Eggs
310g Granulated Sugar
150g Ground Almonds
1.5Tsp Freshly Ground Coffee
6Tbsp Apricot Jam

For the icing
100g Dark Chocolate (60-70% Cocoa Solids)
40g Unsalted Butter

Preheat the oven to 180C/350F/Gas 4 and grease/line a 23cm springform tin. To make the torte start by melting the chocolate over a bain-marie (Or use the microwave if you’re sure of the timings), then remove from the heat and set aside. Separate 5 of the eggs, then whisk the egg yolks with the whole egg you have left and the sugar, until creamy. In another bowl whisk the egg whites until stiff. Add the ground almonds, coffee and melted chocolate to the egg yolk mixture and mix it all together. Fold in the egg whites then pour into the tin. Bake in the centre of the oven for 60 minutes, covering for the last 20 minutes to stop the top browning too much. Let it cool for 20 minutes or so in the tin, the remove and leave to cool completely on a wire rack. Once it has cooled, melt the apricot jam over a low heat, then strain and brush over the top.

For the icing, again melt the chocolate over a bain-marie. Add the butter and stir in until it resembles the thickness of double cream, then remove from the heat and pour evenly over the cake. Smooth over the top and sides using the back of spoon then leave to set. Done!

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