Cakes and Gateaux Recipes - Sachertorte

Ingredients

• 115g/4oz plain chocolate

• 90g/3oz unsalted butter, at room temperature

• 50g/2oz sugar

• 4 eggs, separated, plus 1 egg white

• 1.5ml/1/4 tsp salt

• 65g/9 tbsp plain flour, sifted

FOR THE TOPPING

• 75ml/5 tbsp apricot jam

• 250ml/1 cup plus 15ml/1 tbsp unsalted butter

• 175g/6oz plain chocolate

• 75g/3oz sugar

• ready-made chocolate

• decorating icing

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Method:

1. Preheat the oven to 160°C/325°F/Gas 3. Line and grease a 23cm/9in cake tin. Melt the chocolate in the top of a double boiler and set aside.

2. Cream the butter and sugar until light and fluffy. Stir in the chocolate, then beat in the egg yolks, one at a time.

3. Beat the egg whites with the salt until stiff. Fold a dollop of whites into the chocolate mixture to lighten it. Fold in the remaining whites in three batches, alternating with the sifted flour. Pour into the tin and bake until a skewer comes out dean, about 45 minutes. Turn out on to a wire rack.

4. Meanwhile, melt the jam with 15ml/l tbsp of the water, then strain for a smooth consistency. For the frosting, melt the butter and chocolate in the top of a double boiler. In a heavy saucepan, dissolve the sugar in the remaining water, then boil until it reaches 107°C/225°F (thread stage) on a sugar thermometer. Plunge the base of the pan into cold water for 1 minute. Stir into the chocolate. Cool for a few minutes.

5. Brush the warm jam over the cake. Pour over the frosting and spread over the top and sides. Leave to set overnight. Decorate with chocolate icing.