Sachertorte

Ingredients - Serves 8

• Water - 125ml
• Sugar - 200g
• Apricot jam - 200g
• Flour - 110g
• Eggs - 6, separated
• Vanilla extract - 1/2 teaspoon
• Icing sugar - 110g
• Butter - 110g
• Dark chocolate - 140g

Let's Get Started

1. Preheat the oven to 170°C (338°F). Grease a cake tin and line it with parchment paper.
2. Melt the chocolate in a heatproof bowl over a pan of simmering water. Set aside to cool slightly.
3. Cream the butter and icing sugar together until light and fluffy. Stir in the cooled chocolate and vanilla extract.
4. Beat in the egg yolks, one at a time, until well combined. Fold in the flour.
5. In a clean bowl, whisk the egg whites until stiff peaks form. Gradually add the sugar, whisking continuously.
6. Fold the egg whites into the chocolate mixture, then pour the mixture into the prepared cake tin.
7. Bake for 50-60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8. Heat the apricot jam in a small saucepan until it is runny, then pass it through a sieve. Brush the top and sides of the cooled cake with the jam.
9. To make the icing, heat the sugar and water in a saucepan until the sugar has dissolved. Remove from the heat and stir in the chocolate until it has melted.
10. Pour the icing over the cake, spreading it gently with a palette knife to cover the top and sides. Leave to set before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 450
• Fat: 20g
• Carbs: 60g
• Protein: 6g
• Sodium: 200mg
• Sugar: 40g