Sacher torte

1.Preheat oven to 170°C/150°C fan-forced. Grease a 23cm (base diameter) round cake pan. Line base and side with baking paper.

2.Place 100g of the chocolate and 1 cup water in a small saucepan; cook and stir over low heat until melted and smooth.

3.Using an electric mixer, beat butter and sugar in a small bowl until light and creamy. Add eggs, one by one, beating well after each addition. Transfer mixture to a large bowl. Stir in sifted flour, cocoa powder, almond meal and chocolate mixture. Pour into prepared pan. Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.

4.Meanwhile, place cream and remaining chocolate in a small saucepan over low heat; cook and stir until melted and smooth. Cool to room temperature or until spreadable.

5.Split cake in half, then sandwich with jam. Replace top. Spread top and side of cake with chocolate cream mixture. Set aside for 30 minutes to set. Serve with raspberries and extra cream.