Classic Sachertorte

Ingredients

Dark chocolate

200g, chopped

Unsalted butter

100g, softened

Icing sugar

150g, plus extra for dusting

Vanilla extract

1 teaspoon

Eggs

4, separated

Granulated sugar

100g

All-purpose flour

120g, sifted

Apricot jam

150g

Water

2 tablespoons

Additional dark chocolate

100g, chopped (for icing)

Instructions

1. Preheat the oven to 170°C (338°F). Grease a 9-inch round cake tin and line it with parchment paper.
2. In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Stir until smooth, then set aside to cool slightly.
3. In a large mixing bowl, cream the softened butter and icing sugar together until the mixture is light and fluffy. Mix in the cooled chocolate and vanilla extract until well combined.
4. Add the egg yolks, one at a time, beating well after each addition. Gently fold in the sifted flour until just combined.
5. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar while whisking continuously until the mixture is glossy and holds its shape.
6. Carefully fold the egg whites into the chocolate mixture in three additions, taking care not to deflate the batter. Pour the batter into the prepared cake tin and smooth the top.
7. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
8. While the cake is cooling, prepare the apricot glaze. Heat the apricot jam in a small saucepan over low heat until it becomes runny. Strain the jam through a sieve to remove any solids.
9. Once the cake is completely cooled, brush the top and sides with the warm apricot glaze.
10. For the chocolate icing, heat the water and additional icing sugar in a saucepan over medium heat until the sugar has dissolved. Remove from heat and stir in the remaining chopped chocolate until melted and smooth.
11. Pour the chocolate icing over the glazed cake, using a palette knife to gently spread it over the top and sides. Allow the icing to set before serving.
12. Dust with extra icing sugar before slicing, and serve with whipped cream or vanilla ice cream for an indulgent treat.