Sachertorte

Dense chocolate cake with apricot jam under a mirror glaze.

Ingredients

• 200 g Dark chocolate
• 150 g Butter
• 150 g Sugar
• 6 Eggs
• 150 g Flour
• ¾ cup Apricot jam
• ¼ cup Cream
• 1 cup Powdered sugar

Method

1. Melt the chocolate — Melt half the chocolate gently and let it cool slightly.
2. Cream the base — Beat the butter with half the sugar until pale, then beat in the egg yolks one at a time, followed by the melted chocolate.
3. Whip the whites — Whisk the egg whites with the remaining sugar to firm, glossy peaks.
4. Fold — Fold the whites into the chocolate base in three additions, then sift in the flour and fold gently.
5. Bake — Bake at 170°C for 45 minutes; a skewer should come out with a few moist crumbs.
6. Glaze with jam — Cool, split horizontally, and spread warmed apricot jam inside and all over the outside.
7. Chocolate glaze — Melt the remaining chocolate with cream and powdered sugar and pour over in one motion.
8. Sachertorte is ready — Set at room temperature and serve with unsweetened whipped cream.

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