Sachertorte Mocha

Ingredients

Dark chocolate

200g, chopped

Unsalted butter

100g, plus extra for greasing

Granulated sugar

150g

Eggs

4, separated

All-purpose flour

75g, sifted

Instant coffee granules

2 tablespoons

Hot water

2 tablespoons

Apricot jam

150g

Cocoa powder

for dusting

Whipped cream

for serving

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. In a heatproof bowl, melt the chopped dark chocolate and unsalted butter together over a pan of simmering water, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.
3. In a separate mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and fluffy, indicating that air has been incorporated.
4. Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking continuously until fully combined and smooth.
5. In a small bowl, dissolve the instant coffee granules in hot water until fully dissolved. Stir this coffee mixture into the chocolate batter, blending well.
6. Gently fold in the sifted all-purpose flour using a spatula, taking care not to overmix, which can deflate the batter.
7. In a clean, dry bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the chocolate batter in three additions, ensuring the mixture remains light and airy.
8. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. When the cake is completely cool, spread an even layer of apricot jam over the top and sides of the cake, creating a glossy finish.
11. To serve, cut the cake into slices and accompany each slice with a dollop of whipped cream, dusting with cocoa powder for an elegant touch.