Sacher torte

Sacher torte
15 Mins
Prep time
75 Mins
Cooking time
Serves 10

What you need

  • 1 cup plain chocolate biscuit crumbs
  • 2 tablespoons chopped walnuts
  • 2 tablespoons butter, melted
  • 500g block PHILADELPHIA Cream Cheese, softened
  • 3/4 cup caster sugar
  • 1/3 cup cream
  • 1/3 cup cocoa, sifted
  • 1/3 cup ground hazelnuts
  • 100g TOBLERONE Milk Chocolate, melted
  • 2 tablespoons cornflour
  • 3 x 55g eggs, lightly beaten
  • 60g butter, softened  
  • 180g dark cooking chocolate, melted

How to make it

  • COMBINE biscuit crumbs, walnuts and butter. Press into the base of a 22cm spring form pan; chill.
  • BEAT PHILLY until smooth, add caster sugar, cream, cocoa, ground hazelnuts, TOBLERONE, cornflour and eggs; beat well.
  • POUR into prepared crumb crust and bake in oven (140°C) for 60 minutes. Allow to cool in oven. Chill for 2 hours.
  • MIX butter until creamy; add melted chocolate to form a frosting. Spread over cake.