Sachertorte Recipe

Ingredients

Sponge

Icing and Filling

Preparation

1. Grease a 23 cm/9 inch spring form cake tin (pan) and line the base. Melt the chocolate.
2. Beat the butter and 75 g/ 2¾ oz of the sugar until pale and fluffy.
3. Add the egg yolks and beat well.
4. Add the chocolate in a thin stream, beating well.
5. Sieve (strain) the flour; fold it into the mixture.
6. Whisk the egg whites until they stand in soft peaks.
7. Add the remaining sugar and whisk for 2 minutes by hand, or 45-60 seconds if using an electric whisk, until glossy.
8. Fold half into the chocolate mixture, then fold in the remainder.
9. Spoon into the Ld prepared tin (pan) and level the top.
10. Bake in a preheated oven, 150°C/ 300°F/ Gas Mark 2, for 1-1¼ hours until a skewer inserted into the centre comes out clean.
11. Cool in the tin (pan) for 5 minutes, then transfer to a wire rack to cool completely.
12. To make the icing, melt the chocolate and beat in the coffee until smooth.
13. Sieve (strain) the icing (confectioners') sugar into a bowl.
14. Whisk in the melted chocolate mixture to give a thick icing. Halve the cake.
15. Warm the jam, spread over one half of the cake and sandwich together.
16. Invert the cake on a wire rack. Spoon the icing over the cake and spread to coat the top and sides.
17. Leave to set for 5 minutes, allowing any excess icing to drop through the rack.
18. Transfer to a serving plate and leave to set for at least 2 hours.
19. To decorate, spoon the melted chocolate into a small piping bag and pipe the word 'Sather' or `Sachertorte' on the top of the cake.
20. Leave it to harden before serving the cake.