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Sacher Torte

1 1/2 oz cocoa powder, sifted
1/4 pint boiling water
4oz unsalted butter, softened
7oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
5 1/2 oz self raising flour, sifted

4oz unsalted butter
3oz continental plain chocolate
3oz plain chocolate
1 tablespoon golden syrup

Preheat oven to 350F. Grease, flour and base line a 9" springform
cake tin. Cake: Whisk together the water and cocoa powder. Set
aside, cool to room temp. Beat the butter and sugar together until
light and fluffy. Gradually add eggs and vanilla. Stir in the cocoa
mixture and salt. Sift the flour over the mixture a third at a
time, folding in each part carefully. Scrape the mixture into
prepared tin. Bake at 350F for 35-40 minutes.Leave to cool in tin
for 5 minutes before turning on to wire rack. Glaze: Melt the
ingredients together. Sit the cake on the wire rack on a flat plate
and pour the glaze over the top and sides. For decoration melt 1
oz each of white and milk chocolate and pipe zig zag lines over
cake. Chill cake to set the decoration. Keeps for 3-4 days in
refrigerator. Freezes 1-2 months. Serves 10-12.


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