Sachertorte

I don’t pretend that this is from the original recipe from the Hotel Sacher, in Vienna, where it is supposed to be a closely guarded secret. However, it is a very good variation. In Vienna, slices of Sachertorte are always served with a dollop of thick whipped cream – but I leave that up to you!

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  Serves 8

Ingredients
For the cake:
6 oz (175 g) dark chocolate (50-55 per cent cocoa solids)
4 oz (110 g) soft butter
4 oz (110 g) golden caster sugar
4 large egg yolks, lightly beaten
5 large egg whites
¼ teaspoon vanilla extract
4 oz (110 g) plain flour
1/2 teaspoon baking powder
For the icing:
6 oz (175 g) dark chocolate (50-55 per cent cocoa solids)
5 fl oz (150 ml) double cream
2 teaspoons glycerine
2 teaspoons smooth apricot jam
Pre-heat the oven to gas mark 2, 300°F (150°C).

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Equipment
You will also need an 8 inch (20 cm) springform cake tin, lightly greased and the base lined with baking parchment.

Method

Start off by melting the chocolate for the cake. Break it up into a heatproof bowl, then place the bowl over a saucepan of barely simmering water and leave it to melt slowly, being careful not to let the bottom of the bowl touch the water or the chocolate will overheat. While that’s happening, using an electric hand whisk, cream the butter and sugar until very pale and fluffy. Now beat in the egg yolks, a little at a time, whisking well after each addition.
Then, when the chocolate has cooled slightly, fold it gradually into the creamed butter mixture and then add the vanilla extract. Next, sift the flour and baking powder together into a bowl, then put it all back into the sieve and sift it into the mixture a little at a time, carefully folding it in with a large metal spoon. When all the flour is incorporated, wash the whisks in warm, soapy water and dry them thoroughly. Next, in a large, clean bowl, whisk the egg whites to the stiff-peak stage, which will take 3-4 minutes, and then carefully fold them into the mixture, bit by bit, still using a metal spoon. Now pour the mixture into the prepared cake tin, level the top and bake it on the middle shelf of the oven for about 1 hour, or until firm and well risen. When it’s cooked, allow the cake to cool in the tin for 10 minutes before turning it out on to a cooling rack. Then leave it to get quite cold.
Now warm the apricot jam and brush the cake all over with it. Next, to make the icing, melt the chocolate with the cream, again in a bowl over simmering water. Then remove the bowl from the heat, and stir in the glycerine, to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top and the sides completely. Then leave it to set, which will take 2-3 hours.
_This recipe is taken from The Delia Collection: Chocolate_.

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