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Sachertorte

GOOD TO PREPARE IN ADVANCE (ABOUT 12 PIECES)

Preparation time:

about 45 minutes, excluding cooling time Baking time: about 50 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat baking parchment

For the sponge:

150 g/5 oz dark chocolate 6 egg whites (medium) 160 g/5½ oz (⅞ cup) soft margarine or butter 160 g/5½ oz (⅞ cup) sugar 1 sachet vanilla sugar 6 egg yolks (medium) 100 g/3½ oz (1 cup) breadcrumbs

For the filling:

125 g/4½ oz (½ cup) apricot jam

For the glaze:

60 g/2 oz (¼ cup) sugar 7 tablespoons water 200 g/7 oz dark chocolate

For decoration:

50 g/2 oz dark chocolate

Per piece:

P: 7 g, F: 25 g, C: 47 g, kJ: 1855, kcal: 443, CU: 4.0

1 To make the sponge, first break the chocolate into pieces, melt over low heat in a bain-marie, stirring all the time, then leave to cool. Grease the base of the springform mould, then line with baking parchment. Preheat the oven:

Top/bottom heat:

about 180 °C/350 °F (Gas mark 4)

Fan oven:

about 160 °C/325 °F (Gas mark 3)

2 Beat the egg white until stiff. Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar and vanilla sugar little by little, whisking all the time until you obtain a smooth mixture.

3 Whisk in the egg yolks one after the other with the hand-mixer on the highest setting. Stir in the melted chocolate and breadcrumbs with the mixer on the highest setting. Very gently fold in the stiffly beaten egg whites. Now spoon the sponge mixture into the springform mould. Put the mould on a shelf in the bottom third of the preheated oven.Bake for about 50 minutes.

4 Remove the cake from the tin and place on a cake rack lined with baking parchment. Leave to cool. Then remove the baking parchment and cut the cake horizontally once to make two layers. Place the bottom layer on a cake platter.

5 For the filling, spread the jam on the bottom layer, then put the top layer on top of it.

6 To make the glaze, add the sugar to the water in a pan and boil until it is completely dissolved. Remove the pan from the heat. Break the chocolate into pieces and stir in gradually; continue stirring until the chocolate has completely melted and the mixture is shiny.

7 Pour the glaze onto the middle of the cake (photograph 1) and spread it evenly all over the cake by slightly “moving and tipping” it on the platter (photographs 2 and 3). If necessary, spread the glaze along the sides with a knife. To ensure that the glaze spreads evenly over the cake, lift the platter about 2 cm/¾ in and “tap” it on a wooden surface once or twice.

8 Loosen the bottom of the cake from the cake platter by sliding a long knife under it; then slide the cake onto a cake stand by slightly tipping the cake platter and guiding the cake with the knife. Leave the icing to set.

9 To decorate the cake, melt the chocolate in a bain-marie while stirring. Cut the cake into 12 slices. Pour the melted chocolate into a paper icing bag or a small freezer bag, cut off a small corner and write the word “Sacher” on each slice. Keep the cake in a cool place until serving.