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.
Cream the butter
and sugar until light and fluffy. Stir in the
chocolate, then beat in the egg yolks, one at a
time.
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.
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.
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.
Cakes
and Gateaux Recipes - Sachertorte Recipe
