Sachertorte Recipe

200 g/7 oz plain (semi-sweet) chocolate
8 eggs, separated
100 g/4 oz unsalted (sweet) butter, melted

2 egg whites
A pinch of salt
150 g/5 oz caster (superfine) sugar

A few drops of vanilla essence (extract)
100 g/4 oz/1 cup plain (all-purpose) flour
For the icing (frosting):
150 g/5 oz plain (semi-sweet) chocolate
250 ml/8 fl oz/1 cup single (light) cream
175 g/6 oz caster (superfine) sugar
A few drops of vanilla essence (extract)
1 egg, beaten
100 g/4 oz apricot jam (conserve), sieved (strained)

Method:

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat. Lightly beat the egg yolks with the butter, then stir into the melted chocolate. Whisk all the egg whites and the salt until stiff, then gradually add the sugar and vanilla essence and continue to beat until the mixture stands in stiff peaks. Gradually fold into the chocolate mixture, then fold in the flour. Spoon the mixture into two greased and lined 20 cm/8 in cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until a skewer inserted in the centre comes out clean. Turn out on to a wire rack and leave to cool.

To make the icing, melt the chocolate with the cream, sugar and vanilla essence over a medium heat until well blended, then simmer for 5 minutes without stirring. Mix a few spoonfuls of the chocolate mixture with the egg, then stir into the chocolate and cook for 1 minute, stirring. Remove from the heat and leave to cool to room temperature.

Sandwich the cakes together with the apricot jam. Cover the whole cake with the chocolate icing, smoothing the surface with a palette knife or spatula. Leave to cool, then chill for several hours until the icing hardens.