Sachertorte Recipe

Summary

Health IndexAverageCuisine
CourseMethod
DishInterest Group

Ingredients

 Butter1⁄4 Pound
 Sugar1⁄4 Pound
 Eggs2
 Self rising flour1⁄4 Pound
 Flour1 Cup (16 tbs)
 Cocoa powder1⁄4 Cup (4 tbs)
 Ground almonds2 Ounce
 Milk2⁄3 Cup (10.67 tbs)
 Maple syrup1⁄4 Cup (4 tbs)
 Double cream1 1⁄4 Cup (20 tbs)
 Semisweet chocolate6 Ounce
 Butter3 Ounce
 Hazelnuts1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5662 Calories from Fat 3563

% Daily Value*

Total Fat 404 g621.3%

Saturated Fat 143.8 g718.9%

Trans Fat 0 g

Cholesterol 864.7 mg

Sodium 1775 mg74%

Total Carbohydrates 504 g167.9%

Dietary Fiber 35.7 g142.8%

Sugars 263.7 g

Protein 68 g136.8%

Vitamin A 112.1% Vitamin C 1.6%

Calcium 71.9% Iron 148.9%

*Based on a 2000 Calorie diet

Directions

In an electric mixer cream butter and sugar until light and fluffy.
Beat in the eggs, one at a time.
Sift in the flour and cocoa powder.
Stir in the milk and syrup and beat until light and soft.
Line the base of an 8 inch (20 cm) souffle dish with non-stick parchment (greaseproof paper).
Spoon in the mixture and cook on HIGH for 4 1/2-51/2 minutes.
Cool for 5 minutes in the dish before turning out on to a wire rack to cool completely.
Whip the cream.
Cut the cake in half and sandwich together with half of the cream.
Break the chocolate into pieces.
In a jug, heat together the chocolate and butter on HIGH for 1-2' minutes until melted.
Stir until smooth.
Leave to cool until of coating consistency, then spread over the top and sides of the cake.
Pipe large swirls of the remaining cream around the edge of the cake.
Decorate each swirl with a hazelnut.
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