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Sacher Cake

Prep time: 20 min | Total time: 90 min |

Conservation: 3 days |

| Party-favourite

Allergens: Soy, Gluten

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

Ingredients

For the ganache:

230 g dark chocolate (min 70% cocoa)
300 ml soy milk
20 g white sugar
1/4 tsp salt
1 tsp vanilla extract
2 tsp extra virgin olive oil

For the placeholder:

1/2 cup apricot jam
200 g blueberries (optional - for decoration)
200 g raspberries (optional - for decoration)

Procedure

Preheat the oven at 180 °C

In a large bowl, whisk all the dry ingredients for the cake.

In a separate bowl mix all the liquid ingredients for the cake.

Whisk the liquid ingredients into the bowl with the dry ingredients

Oil and flour a spring pan (around 20 cm in diameter).

Pour the batter into the spring pan and bake for around 40 min or until a toothpick inserted in the center of the cake comes out dry.

Prepare the ganache: add the chocolate to a heatproof bowl and set aside.

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

Pour the milk over the chocolate and let it sit for 5 minutes.

Add the vanilla extract and oil and stir until smooth.

Let the ganache cool down to room temperature.

Once the cake is cooled, cut it in half horizontally. Alternatively, you can cut it horizontally in three layers and remove the top layer of tha cake that is not flat.

Spread apricot jam on the bottom half of the cake.

Place the top half back on top of the jam layer.

Spread the ganache on top of the cake and let it set in the fridge for at least 1 hour before serving.

Decorate the cake with fresh berriesor as desired.

Nutritional Information (per portion)

Calories: 571
Carbohydrates: 89 g
Protein: 8 g
Fat: 21 g
Iron: 6.0 mg
Calcium: 200.5 mg