Sacher Torte Recipe
Dark chocolate torte layered with raspberry jam. Famous of the Sacher hotel in Vienna.
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Ingredients
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Cake Ingredients
Method
Preparation
Melt Chocolate and Butter
In a heatproof bowl, melt the dark chocolate and unsalted butter over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
Prepare the Batter
In a separate bowl, beat the granulated sugar and eggs together until pale and fluffy. Gradually add the melted chocolate mixture, mixing well. Stir in the vanilla extract and a pinch of salt.
Add Flour
Sift the all-purpose flour into the chocolate mixture and gently fold until just combined.
Bake the Cake
Preheat the oven to 180°C (350°F). Grease and flour a round cake pan. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Layer
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice the cake in half horizontally and spread raspberry jam between the layers.
Finish the Torte
Optional: Melt additional dark chocolate to create a ganache for icing the top and sides of the torte. Allow to set before serving.