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 Sachertorte
This decadent chocolate is a Vienesse specialty. Not overly sweet, it pairs nicely with our Diamond Mountain Cabernet Sauvignon.

Makes one 10-inch round cake

INGREDIENTS
4 ounces of high quality dark chocolate, chopped
1 cup water
3/4 cup brown sugar
1/3 cup butter, slightly softened
3 eggs
1/3 cup self-rising flour
1/3 cup  high quality cocoa powder 1/3 cup
1/8 cup ground almond powder 
1 cup edible flowers (optional)

For the Ganache:
7 ounces high-quality chocolate- chopped
2/3 cup fresh cream
 
METHOD
1. Pre-heat oven to 320 Fahrenheit
2. Grease a 22cm cake pan.
3. Place chocolate and water in a double boiler and melt over low heat, remove from heat .
4. Blend sugar and butter in a food processor and cream until the mixture is pale and light.
5. Add the eggs, one at a time ( the mixture will eventually come together so don’t be concerned if it doesn’t look right).
6. Sift flour, cocoa and almond powder together.  Stir into the liquid mixture.
7. Fold in the chocolate with a wooden spoon and transfer the mixture to the prepared cake pan.
8. Bake for about 60 minutes or until a skewer inserted in the cake center comes out clean. Remove from the oven and allow to cool on a wire rack.
9. Make the ganache while the cake is cooling: Place the chocolate and cream in a double boiler and melt just until it can be poured but isn’t overly liquefied.
10. Spread the ganache over the cooled chocolate cake with a metal spatula until smooth.

To Serve:
The Sachertorte can sit at room temp like this until you’re ready to serve it-- don’t put it in the fridge however because it’ll lose it’s shine. When you’re ready to serve, sprinkle the edible flowers over the top of the cake. As you slice, garnish each plate with an edible flower.
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