Recipe Image
Vegetarian

Ingredients

For the Dessert

2 Eggs

175 g Unsalted Butter (Cubed)

½ tsp Bicarbonate of Soda

200 g Caster Sugar

150 ml Sour Cream

1 tsp Baking Powder

200 g Plain Flour

2 tsp Vanilla Extract

40 g Cocoa Powder

For the Filling

200 g Apricot Jam

For the Topping

200 g Caster Sugar

150 g Dark Chocolate (Roughly Chopped)

125 ml Water
* Always check the ingredient labels for allgergen information

If the glaze splits or is grainy, you can bring it back by adding a tbsp of boiling water.

Not-Sachertorte

by Dan

Serves 10

Total 50 minutes

Oven Temp 170 °C - 30 minutes

Difficulty Not too Tricky

Chef Rachel Roddy

Recipe Tag
Cake

Method

  1. In a large bowl cream together the butter and sugar until creamy. Add the eggs one at a time and beat until smooth, and then combine with the vanilla extract and sour cream.

  2. Add the flour, baking powder, bicarbonate of soda and cocoa powder and mix until smooth.

  3. Divide the batter between two lined tins and bake for around 25-35 minutes. Once out of the oven, wait for 15 minutes and then invert the cakes onto a cooling rack. Once the cakes are cool sandwich together using the apricot jam.

  4. To make the glaze add the water and sugar to a small pan and bring to the boil, stir constantly for four minutes, until the sugar has dissolved. Take off the heat and leave to cool for 5 minutes. Then gradually add the chopped chocolate, stirring until a thick, shiny glaze forms. Once the glaze is lukewarm and thick but not stiff, pour it over the cake, then leave the glaze to set.