Sachertorte

Ingredients

Quantities for 12 servings.

• 130 g Dark chocolate, for the sponge
• 150 g Butter
• 110 g Icing sugar
• 6 piece Eggs
• 110 g Sugar
• 140 g Flour
• 250 g Apricot jam
• 200 g Chocolate for the glaze
• 250 g Sugar for the glaze
• 150 ml Water
• 250 ml Cream, to serve
• 1 tsp Vanilla

Method

1. Melt the sponge chocolate over a water bath and cool it to lukewarm.
2. Beat the butter with the icing sugar and vanilla until pale, add the yolks one by one, then the chocolate.
3. Whip the whites with the sugar to firm peaks and fold them in with a spatula, alternating with the sifted flour.
4. Bake at 170 °C for forty-five minutes, the first fifteen with the oven door propped open.
5. Cool it completely, split the sponge in two and spread the warmed sieved jam between the layers and over the sides.
6. Cook a syrup of sugar and water to 108 °C, take it off the heat and stir in the chocolate until smooth.
7. Cool the glaze to the body of cream, pour it onto the centre and spread it by tilting the cake. Let it set two hours.