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Sacher Cake

Prep time: 30 min
Total time: 90 min
Keeps: 3 days
Party favourite

Allergens: GlutenSoy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the ganache:

5 oz dark chocolate (70% cocoa)
3/4 cup soy milk
1 tbsp white sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp extra virgin olive oil

1/2 cup apricot jam
1 1/3 cups blueberries (optional, to decorate)
1 2/3 cups raspberries (optional, to decorate)

Procedure

Prepare the sponge cake:

Preheat the oven to 350 °F.

Whisk the dry cake ingredients together in a large bowl. In a separate bowl, mix the liquid ingredients, then gradually whisk them into the dry ingredients.

Grease and flour an 8 inch springform pan. Pour in the batter and bake for about 40 minutes, until a toothpick inserted in the centre comes out clean.

Prepare the ganache:

Break the chocolate into small pieces and place them in a heatproof bowl.

In a small pot, dissolve the sugar and salt in the milk and bring to a gentle boil.

Pour the hot milk over the chocolate, stir and let it sit for 5 minutes. Add the vanilla and oil, then stir until smooth.

Let the ganache cool to room temperature.

Assemble the cake:

Once the cake has cooled, cut it horizontally in half. Alternatively, cut it into three layers and discard the uneven top layer.

Spread the apricot jam over the bottom layer and place the top layer back on top.

Spread the ganache over the top and sides of the cake and decorate with the berries, if using, while it is still soft.

Refrigerate for at least 1 hour to set.

Nutrition per portion

Calories: 527
Carbohydrates: 85 g
Protein: 7 g
Fat: 18 g
Iron: 5.4 mg
Calcium: 183.9 mg

Sacher Cake

Ingredients

For the cake:

For the ganache:

For the placeholder:

Procedure

Nutrition per portion