Name: Sachertorte
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g dark chocolate; 125.00 g butter; 150.00 g castor sugar; 4.00 eggs large, seperated; 2.00 ml vanilla essence; 90.00 g flour cake; 15.00 ml cocoa powder; 1.00 ml Bicarbonate of soda; 1.00 ml Cream of tartar; 125.00 g jam smooth, apricot; 150.00 g dark chocolate; 1.00 eggs yolk only; 150.00 g sugar; 60.00 ml water; 1.00 ml Cream of tartar; 30.00 ml brandy

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Ingredients (16)

CAKE

250.00 g	dark chocolate
125.00 g	butter
150.00 g	castor sugar
4.00	eggs — large, seperated
2.00 ml	vanilla — essence
90.00 g	flour — cake
15.00 ml	cocoa powder
1.00 ml	Bicarbonate of soda
1.00 ml	Cream of tartar

FILLING

125.00 g

jam — smooth, apricot

Glaze

150.00 g	dark chocolate
1.00	eggs — yolk only
150.00 g	sugar
60.00 ml	water
1.00 ml	Cream of tartar
30.00 ml	brandy

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Method:

CAKE: Line and grease the bases of 2 x 22 cm cake tins.
Melt the chocolate in a small bowl over hot water.
Beat the butter and sugar together well. Beat in the egg yolks, vanilla and melted chocolate.
Sift the flour, cocoa and bicarbonate of soda together and stir in the chocolate mixture.
In a clean glass bowl, beat the egg whites with the cream of tartar until they form soft peaks. Fold into the chocolate mixture.
Divide mixture between the tins and bake at 160 ºC for 35 to 40 minutes.
Cool for 10 minutes then remove from the tins.
FILLING: Heat the jam and spread between the two cake layers.
GLAZE: Melt the chocolate over hot water. Beat in the egg yolk.
Bring the sugar, water and cream of tartar to the boil. Boil vigorously for 1 minute.
Beat the hot syrup into the chocolate and stir in the brandy to form a smooth glaze.
Pour the glaze over the cake and allow to set before cutting.