Sacher torte

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.


1H 20M
1H 45M




1.Preheat oven to 150°C (130°C fan-forced). Grease a deep 22cm-round cake pan and line base with baking paper.
2.Combine chopped chocolate and water in small saucepan. Using a wooden spoon, stir over low heat until chocolate melts. Remove from heat.
3.In a small bowl, beat butter and sugar with electric mixer until combined. Add eggs, one at a time, beating until combined. (Mixture will curdle at this stage but will come together later.)
4.Transfer mixture to large bowl. Using a wooden spoon, stir in sifted flour, cocoa, almond meal and warm chocolate mixture. Mix well, pour into prepared pan.
5.Bake about 1 hour and 10 minutes. Stand cake 10 minutes then turn onto wire rack; turn cake top-side up to cool.
6.To make ganache, place chocolate and cream in small heatproof bowl. Stir with a wooden spoon over a small saucepan of simmering water (bowl must not touch water) until chocolate melts.
7.Using a serrated knife, split cold cake in half; sandwich layers with jam. Place cake on wire rack over tray. Using a metal spatula, spread a thin layer of ganache over cake.
8.Heat remaining ganache over saucepan of simmering water, stirring, until of pouring consistency, then strain into a medium jug or bowl. Using metal spatula and working quickly, pour ganache over cake, smoothing it all over top and side. Stand at room temperature until ganache sets.

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