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Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

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You can make this classic rich, chocolate cake from Vienna’s Hotel Sacher easily at home. There are many different versions of the actual cake, but the crisp dark glossy icing with its sharp apricot layer underneath is always left relatively unadorned. I just decorate with chocolate leaves or you can add the name ‘Sacher’ drizzled in chocolate on top from a piping bag. After icing the cake can