Sachertorte

Indulge in the rich, velvety layers of Sachertorte, a classic Austrian chocolate cake filled with apricot jam and topped with a glossy dark chocolate glaze. Perfect for a special occasion or an elegant dessert after dinner.

• 140 g dark chocolate
• 100 g unsalted butter
• 100 g granulated sugar
• 4 large eggs
• 120 g all-purpose flour
• 1 tsp vanilla extract
• 200 g apricot jam
• 100 g dark chocolate

Method

1. 1

   Preheat your oven to 170°C (340°F) and grease a round cake pan.

2. 2

   Melt the chopped dark chocolate in a heatproof bowl over simmering water until smooth, then let it cool slightly.

3. 3

   In a separate bowl, cream together the softened butter and half of the sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.

4. 4

   In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and continue beating until stiff peaks form.

5. 5

   Gently fold the egg whites into the chocolate mixture, followed by the sifted flour. Be careful not to deflate the egg whites.

6. 6

   Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

7. 7

   Once cooled, slice the cake in half horizontally. Spread apricot jam on the bottom layer, then place the top layer back on.

8. 8

   For the glaze, melt the dark chocolate and pour it over the top of the cake, spreading it evenly. Let it set before serving.