Sachertorte
By T & Cake

The Austrian classic – always to be served with a big dollop of whipped cream!
 
Equipment
a 22cm round cake tin, regular or non-stick
a fine plastic or non-reactive sieve
 
Ingredients

Cake
 
175g dark chocolate, (at least 70% cocoa)
150g butter
150g unrefined golden caster sugar
6 large fresh, free-range eggs
140g plain flour, sieved
Pinch of Maldon salt
 
Glaze
 
1 jar good-quality apricot jam
 
Icing
 
250g dark chocolate
60g unsalted butter
 
To serve
 
a little whipping cream
a pinch of unrefined golden caster sugar
 
Method

1. Set the oven to 180ºC / Gas 4.
2. Line your cake tin if necessary.
3. Gently melt the chocolate in a bowl set over a pan of simmering water.
4. Remove from the heat and allow to cool to room temperature.
5. In a food mixer, or by hand, cream the butter and 100g of the sugar together until very pale, light and fluffy.
6. Separate the eggs and beat the yolks into the butter, one at a time.
7. Gently stir in the cooled, melted chocolate.
8. Add the flour gently, folding carefully until it is all combined.
9. Whisk the egg whites until just becoming firm, then add the remaining 50g of sugar and whisk until stiff and glossy.
10. Take about a quarter of the egg white and stir into the chocolate mixture. This lightens the thicker batter and helps incorporate the whisked whites more easily.
11. When mixed thoroughly, gently fold in the remaining whisked whites until the mixture is even and no specks of white remain.
12. Tip the mixture into the lined cake tin and bake for about 40-50 minutes. Test by inserting a metal skewer into the centre: it should come out without any uncooked cake mixture on it. Run a knife around the edge of the cake, turn it out upside down on to a cooling rack and leave to cool completely.
13. Melt the apricot jam in a small saucepan over a very gentle heat with a teaspoon of water.
14. When simmering, remove and pass through a fine sieve and allow to cool to body temperature.
15. Pour or brush over the cake, covering the upper surfaces completely. Allow to dry for 20 minutes or so.
16. To make the chocolate coating, heat the chocolate in a bowl set over a pan of simmering water, and when completely melted, whip in the butter in small pieces. It should be glossy and smooth.
17. Pour over the cake, and use a palette knife to work the icing to the edges and down the sides evenly.
18. Leave to set before serving. To add authenticity, pipe the word ‘Sacher’ on top of the cake with a little melted dark or milk chocolate.
19. To serve, whip the cream to a soft peak, adding a little sugar just before the end, and spoon a good dollop next to each slice of Sachertorte.