First produced in Vienna by chef Franz Sacher, back in 1832, here is Mary Berry’s recipe for the indulgent Sachertorte.
Recipe
Ingredients
For the cake:
- 140g/5oz plain chocolate
- 140g/5oz unsalted butter, softened
- 115g/4oz caster sugar
- Half tsp vanilla extract
- Five free-range eggs, separated
- 85g/3oz ground almonds
- 55g/2oz plain flour, sieved
- Six tbsp apricot jam, sieved
- 140g/5oz plain chocolate
- 200ml/7fl oz double cream
- 25g/1oz milk chocolate
Do note, if you can resist the urge to tuck into Sachertorte, the cake will improve in flavour if left for a day or two before cutting.
Known to have a cult following since its creation for Prince Klemens Wenzel von Metternich, will Mary Berry’s take live up to the hype?
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Method:
- Preheat the oven to 180C/350F/Gas four. Grease a deep 23cm/9in round cake tin then line the base with greaseproof paper.
- Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly.
- Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again.
- Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
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