sachertorte

The world's best chocolate cake... and an old favourite...
Serve with lashings of whipped cream!

Equipment:

Food processor with balloon whisk

NB stick type processor is not good at whipping the egg whites

9in cake tin

Flat edged knife (eg carving knife)

Cake:

200g plain chocolate

1x15ml spoon strong coffee

200g butter

200g sugar

5 standard eggs, separated

Whites and yolks are both used in the recipe

150f self raising flour

Filling:

4x15ml spoons apricot jam (get the smooth type or sieve it)

Topping:

150g plain chocolate

4x15ml spoon black coffee

150g icing sugar, sieved

 

Butter the cake tin and line with buttered greaseproof paper.

Break the chocolate into pieces and place with the coffee in a bain marie (or bowl over saucepan) to melt. When melted allow to cool.

Meanwhile whisk the egg whites in the processor until they form stiff peaks. Remove to a separate bowl.

Cream the softened butter with the sugar in the processor until light and fluffy.

Beat in the egg yolks one at a time, then the cooled chocolate (if not cool it will prematurely cook the eggs).

Sieve the flour into the mixture and fold in until smooth.

Fold the egg whites into the mixture
Now turn into the cake tin and cook for 90 minutes in an oven at 150^oC.

Don't open the oven while it's cooking!

When it's cooked, take out and leave for about 15 minutes, then turn out onto a wire rack.
When cold, split horizontally in half and spread the bottom half with most of the jam. Put the second half on top and spread the rest of the jam all over.

For the topping, melt the chocolate as before, with the coffee. When melted, beat in the icing sugar.
Pour the topping over the centre of the cake.
Working with a flat edged knife (eg a carving knife) work it to the edges and down the sides, evenly.
Dip the knife in water frequently. This will allow you to work it more easily. The topping will start to set quite quickly so it is important to do this it quickly.
Allow to set for at least an hour. It will keep for quite a few days in a sealed tin.