Forget your diet on Sacher-Torte Day! Sachertorte is so powerful in its ability to ease woes, bring good vibes, induce feelings of luxury decadence, and make special occasions memorable, it deserves an entire week or month. Sachertorte is worthy of more than a day. Sachertorte is magical! It’s a prelude for festivity, indulgence, and culinary delight by simply writing it down on your shopping list. Its dark, sinister voluptuousness is something to admire and crave. It is impossible to resist! This is hardcore temptation at its strongest. As you take your first bite, close your eyes. Turn-of-the century Vienna is all around you. You can almost hear Strauss’ waltz… Long Live Sacher-Torte Day

The world-famous chocolate cake is the result of Franz Sacher, an apprentice chef who created it in 1832 for the guests at Klemens von Metternich. Sacher was actually filling in for the chef who had been ill when he experienced this brilliant moment. It was a hit with the guests and even the Chancellor was impressed when it was finally served. Sachertorte was not a popular dessert for many years. Sacher settled down in Vienna, where he continued his culinary pursuits. Herr Sacher, you deserve a well-deserved danke!

How can we celebrate Sachertorte Day …?? You can have some! If you are able to cook and have the time, you might be interested in making your own Sachertorte. It’s not as hard as you might think. It is actually quite simple.

Ingredients:

150g dark chocolate150g unsalted fat120g white sugar1/2 teaspoon vanilla extract5 eggs, separated90g finely chopped almonds60g all purpose flour

To make the topping and icing, 6 tablespoons of apricot jam, strained150g Dark Chocolate200ml Double Cream30g Milk Chocolate

Preheat the oven to 180C Oil and flour a deep 9in/23cm round cake pan. The chocolate should be melted gently in a double boiler, stirring occasionally. Let cool. Mix the butter and sugar in a bowl until it is soft. Add the sugar slowly until you get a fluffy mixture.

Mix the cooled chocolate with the vanilla extract. Beat again until you have a smooth mixture. Mix in the egg yolks, ground almonds, and flour. In a separate bowl, whisk the egg whites until stiff. Mix the egg whites into the chocolate mixture. Add about 1/3 of it to the mixture. Gently fold in the rest of the egg whites.

Bake the batter in the prepared pan for 45-50 minutes. Let the cake cool in the pan for about 45-50 minutes before removing it. Set aside.

Finally, break the dark chocolate into small pieces to make the icing. Heat the cream in a saucepan until it is hot, taking care not to overheat. Then add the chocolate. Once the chocolate is melted, stir the mixture until it reaches a coating consistency.

Spread the icing over the cake. Enjoy with unsweetened cream.