Sachertorte

Rich, dark and decadent, for the ultimate choice lover!

Ingredients

150 g 55 % chocolate
150 g unsalted butter, softened
115g caster sugar
1 tsp vanilla extract
5 eggs, separated
90g ground almonds
60g plain flour, sieved

For the topping and the icing

6 tbsp apricot jam
150g 55 % chocolate
200ml cream

 

Method

  • Preheat the oven to 180°C
  • Grease a deep 23cm round cake tin, then line the base with greaseproof paper
  • Break the chocolate into pieces, melt over a double boiler
  • Once melted, leave to cool slightly
  • Place the butter and sugar in a mixing bowl and beat until light and fluffy
  • Add the cooled chocolate and the vanilla extract and beat again.
  • Add the egg yolks, then fold in the ground almonds and flour
  • The mixture will be quite thick at this stage 
  • In a separate bowl, whisk the egg whites until they are stiff
  • Add one-third to the chocolate mixture to slaken the mixture, stir in vigorously
  • Gently fold in the remaining egg whites
  • Pour the mixture into the prepared tin and level the surface
  • Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger
  • Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack
  • To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
  • Make the icing by breaking the chocolate into pieces
  • Heat the cream until just before boiling point, remove from the heat and add the chocolate
  • Stir until the chocolate has melted, then cool till a coating consistency
  • Pour the icing on to the centre of the cake
  • Spread it gently over the top and down the sides, and leave to set