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Sacher Torte
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The recipe for Fortnum’s Sacher Torte dates from the 1950s, when the store was bought by Garfield Weston. Mr. Weston didn’t like jam in cakes, so the Hotel Sacher in Vienna provided him with a recipe without jam; it has been jamless ever since. Here we are featuring the traditional version of the recipe.

Sacher Torte

Preheat the oven to 180°C/350°F. Grease and line a 20cm. cake tin with greaseproof paper. Melt the chocolate in a bowl resting over a pan of simmering water, making sure the base doesn’t touch the water. Cool a little.

Beat together the butter and 100g. of the sugar in a large bowl. In a separate bowl, whisk together the egg whites until stiff, then whisk in the remaining sugar. Stir the egg yolks into the butter and sugar mixture.

Add the chocolate and the flour to the mixture. Carefully fold everything together, making sure not much air is knocked out. Fold in the egg whites.
Spoon the mixture into the cake tin and bake for 45-50 minutes. To check the cake is cooked, insert a skewer into the centre – it should come out clean. Remove from the tin and cool on a wire rack.

Put the chocolate, double cream and glycerine in a bowl resting over a pan of simmering water, making sure the base doesn’t touch the water. When the chocolate has melted, stir gently.

Remove the paper from the cake. Use a sharp knife to split the cake through the middle and spread the apricot jam over the base. Top with the other half of the cake then lift the cake onto a wire rack sitting on a tray. Pour the chocolate mixture all over the cake to cover, using a palette knife to guide it. Leave to set for around 2 hours. Store in an airtight container in a cool place. Enjoy within four days.


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