MAKE IT Gold Sacher torte
Serves 16 400g dark chocolate 200g butter 225g light muscovado sugar 6 eggs, lightly beaten 50g ground almonds 125g self-raising flour 4tbsp cocoa 12 liqueur chocolates 300ml double cream 3tbsp caster sugar Edible glitter and chocolates 1 Heat oven to 190C/gas 5. Break chocolate into pieces and melt 200g in a bowl over hot water. In another bowl, cream butter and muscovado until fluffy. Beat in eggs, fold in almonds, flour and cocoa. Stir in melted chocolate. 2 Pour half mixture into a greased, lined 21cm tin and evenly arrange liqueur chocolates in the mixture. Spoon over remaining mixture. Bake for 30 min, then cover with foil and bake for 15 min more. Leave to cool. 3 For the topping, warm through cream and sugar in a pan. Add remaining broken chocolate, turn off heat and stir. Cool for 10 min, then spread on top of cake. Sprinkle with glitter, top with chocolates and serve.