Sachertorte

• dark chocolate↗200g g
• eggs↗8
• caster sugar↗275g g
• butter↗175g g

  softened

• plain flour↗200g g
• apricot jam↗250g g
• apricot liqueur or juice↗2 tbsp tbsp
• caster sugar↗50g g
• double cream↗170ml ml
• dark chocolate (at least 70 % cocoa)↗200g g
• butter↗25g g
• milk chocolate↗70g g

  chopped

Step-by-step instructions

1. 1

   Melt the chocolate in a heat‑proof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Alternatively melt it in short bursts in the microwave, stirring between bursts. Set the chocolate aside to cool slightly while you separate the eggs. Whisk the egg whites with a pinch of salt in an electric mixer until soft peaks form, then gradually add 200 g sugar, continuing to whisk until stiff peaks develop.

2. 2

   Line a 24 cm round baking tin with parchment paper. Preheat the oven to 170 °C/150 °C with convection/gas 3. Using an electric mixer, beat the butter and the remaining sugar in a large bowl until light and creamy, until the sugar dissolves. Gradually add the yolks and the cooled chocolate. Gently fold in about one‑third of the whipped egg whites into the chocolate mixture. Sift the flour in two batches, folding each gently. Finally fold in the remaining egg whites with a spatula.

3. 3

   Pour the batter into the prepared tin, spread evenly and bake for about 1 hour or until the cake has risen and feels springy to the touch. Transfer to a wire rack and let cool completely in the tin.

4. 4

   Heat the jam and liqueur (or juice) in a small saucepan, then strain through a fine sieve into a bowl. Carefully release the bottom of the cake, remove the tin and parchment. Slice the base horizontally in half. Place the lower layer on a cake stand and spread half of the jam mixture, then cover with the other cake layer. Spread a thin layer of the remaining jam over the entire surface and let it set.

5. 5

   For the chocolate glaze, bring 40 ml water and sugar to a boil in a small saucepan until the sugar dissolves. Cool slightly, then add 2 tbsp double cream and stir. In a separate saucepan heat the remaining cream and add the butter, stirring until melted. Remove from heat and gradually add the chocolate, allowing it to melt in the cream, then mix with the sugar syrup. Place the cake on a rack over a tray to catch excess glaze. Evenly coat the cake with the glaze, slowly pouring it into the centre, tilting the cake so it flows smoothly over the edges. Do not smooth with a knife, otherwise it will be streaked. Best enjoyed fresh, but can be stored for up to three days.

6. 6

   For the striped pattern, melt the milk chocolate in a microwave or in a heat‑proof bowl over simmering water, ensuring the bowl does not touch the water. Transfer the melted chocolate to a small piping bag and pipe it onto the still‑wet glaze in parallel strips spaced 2‑3 cm apart. Gently drag the tip of a spoon from top to bottom across the lines, alternating to create the pattern, then let the glaze set.