Original-style Sachertorte

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Sachertorte is one of the great European chocolate cakes: fine-crumbed, elegant and not overly sweet, with that unmistakable layer of apricot jam under a dark glaze. It is a cake with history, but it still feels very modern on the plate.

Serves: 12 people

Preparation time: 90 min

Ingredients

• Dark chocolate – 200 g
• Unsalted butter, softened – 150 g
• Icing sugar – 125 g
• Egg yolks – 7
• Vanilla extract – 1 tsp
• Egg whites – 7
• Caster sugar – 125 g
• Plain flour – 150 g
• Apricot jam – 200 g
• Dark chocolate, for the glaze – 200 g
• Double cream or water, for the glaze – 150 ml

Method

1. Heat the oven to 170°C and line the base of a springform tin.
2. Melt the chocolate and leave it to cool slightly.
3. Beat the butter with the icing sugar and vanilla until fluffy, then beat in the yolks one at a time.
4. Stir in the melted chocolate.
5. Whisk the egg whites while adding the caster sugar gradually until glossy and firm. Fold them into the chocolate mixture with the flour.
6. Pour into the tin and bake until the cake is risen and cooked through. Cool completely.
7. Slice the cake horizontally, spread apricot jam in the middle and over the outside, then chill briefly.
8. Pour over a smooth chocolate glaze and leave it to set before slicing.