This Austrian Classic is something special and worth the effort. Bake this deliciously moist chocolate cake, fill it with apricot jam and ganache (magic frosting) and cover in good quality dark chocolate - just like the real one from cafè Sacher.
class="column"Preheat oven to 160°C (fan forced) or 170°C. (1) Pour the mix into a bowl, add 175 g of softened butter and 130 g of eggs. (2) Whisk it for about 3 minutes. (3) Pour the mixture into the oiled or buttered pan. (4) Bake for 30-40 minutes.