I used the Delicious. magazine's recipe for an Austrian Sachertorte for my brother's birthday. It was a wonderful cake to make (and eat) because it was so moist and it left that gooeyness in your mouth. I topped it with white-chocolate raspberries which I prefer to chocolate-dipped strawberries, purely because raspberries tend to be sharper, so there is a larger contrast of flavours.
Austrian Sachertorte
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