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Our version of "Sachertorte"
Yield: 12 servings. The original recipe for the world famous Austrian torte "Sachertorte" is a secret. However, a number of copycat recipes have been published. Our recipe gives a cake similar to the velvety cake you can have at Hotel Sacher in Vienna. Please note that the cake should be assembled 1-2 days before serving to become moist.
4 oz (120 g) semisweet dark chocolate (40-50% cocoa)
¾ cup (165 g) sugar
½ cup (1.2 dl) vegetable oil
1 cup (2.4 dl or 110 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons (0.45 dl) water
Ingredients for Glace and Frosting
12 oz (350 g) apricot jam
2 tablespoons butter
7 oz (200 g) semisweet dark chocolate (40-50% cocoa)
Source link: http://www.cacaoweb.net/chocolatetorte.html