Sachertorte is a traditional Austrian recipe for a very rich layered chocolate cake, topped with melted chocolate and decorated with a chocolate medallion which can be filled with fruit before serving. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Sachertorte.
Pre-heat the oven to 180°C (350°F/Gas Mark 4) then line a 23cm cake tin with greaseproof paper and grease the tin.
Break the chocolate into small pieces and melt with the butter in a bain-marie (double boiler) over hot water. Whilst the chocolate is melting, beat the eggs with sugar, flour, baking powder and vanilla extract. Slowly fold the chocolate mixture into the batter and spoon into the cake tin.
Place in the centre of the oven and bake for about 40–50 minutes, or until a wooden toothpick inserted into the centre comes out clean. Remove from the oven and allow to cool completely before removing from the tin. At this point remove the domed top of the cake, slice the cake through the centre to make two layers. Fill with fruit and a cream or chocolate filling, decorate and serve.
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