The original Sacher Torte is said to be invented in Vienna by the chef Franz Sacher in 1832. It is one of my favourite cake and for my Mum’s birthday I have decided to experiment a kind of different one: the rasperry Sacher Torte.
All my family absolutely loved it, so I want to share the recipe with you.
- 70g of dark cocoa powder
- 100g of unsalted butter
- 150g of sugar
- 3 eggs
- 150g of flour
- 1 pocket of baking powder
For the top and inside:
- Raspberry jam
- 200g of dark chocolate
- 50 ml of milk
Preheat the oven to 180C and grease a deep 20cm round cake tin.
Break the chocolate into pieces, melt gently in a bowl with butter and then cool slightly.
Beat the eggs with sugar in a bowl until the mixture is light and fluffy. Add the cooled chocolate, the flour and the baking powder.
Bake in the oven for about 30 minutes and leave to cool in the tin for a few minutes then turn out.
Cut the cooled cake in the middle and fill it with jam. To make the topping, heat the jam in a small pan and then brush evenly over the top and sides of the cold cake.
Make the icing by breaking the chocolate into pieces and mixing with milk. Then pour the icing on to the centre of the cake. Spread it gently over the top and down the sides, and leave to set.