Ingredients for Chocolate Apricot Cake** - 120g dark chocolate - 100g butter - 50ml milk - 3 egg yolks - 80g granulated sugar (split into 40g + 40g) - 75g cake flour - 30g cocoa powder - 100g apricot ...

Make the cake: Preheat oven to 350 degrees. Grease a 9-inch pan (at least 2 inches deep) and line with parchment paper. Grease parchment and dust lightly with cocoa powder. Melt chocolate in a ...

It was created in 1832 by Franz Sacher, of the renowned family of Viennese hoteliers and restaurateurs. Traditional bakers use apricot jam between this cake’s dense layers, but the recipe ...

Sacher assembly Have all ingredients ready including a ladle and spatula. Cut cake into three layers. Spread layer of buttercream on bottom layer, then spread 1/2 of the apricot mixture on top.

In my husband's family, there is one cake against which all other cakes are measured and found wanting: Sacher torte, that quintessential Mitteleuropean delicacy, its dense chocol ...

The cake was a hit, and it soon garnered fans beyond the royal court. Nearly two centuries later, I’m sitting on a red-trimmed banquette at Café Sacher — a quintessentially grand Viennese ...

The Sacher cake in Trieste is sold for 45 euros. Dipiazza is keen to confirm the principle: if you don't have a certain amount of money, you can't afford some things.

At first glance, Hotel Sacher seems removed from its glory days. But then the Blaue Bar and the lavish décor grow on you. And there's also the Sacher torte.

There the visitors impatiently waited for their slice of the record cake, as in Ljubljana the largest original Sacher cake ever made in the world was baked, weighing 600 kilograms and with the ...