sachertorte

Ingredients:

• 140g dark chocolate

• 140g unsalted butter

• 115g icing sugar

• 1/2 teaspoon vanilla extract

• 5 large eggs, separated

• 85g caster sugar

• 140g ground almonds

• 55g plain flour

• 200g apricot jam

• 125g caster sugar

• 125ml water

• 150g dark chocolate

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 23cm (9in) diameter cake tin.

2. Melt the chocolate in a heatproof bowl over a pan of simmering water, then let it cool slightly.

3. Cream the butter and icing sugar together until light and fluffy, then stir in the cooled chocolate and vanilla extract.

4. Beat in the egg yolks one at a time, then fold in the ground almonds and flour.

5. In a separate bowl, whisk the egg whites until they form soft peaks, then gradually whisk in the caster sugar until the mixture is glossy.

6. Fold one-third of the egg white mixture into the chocolate mixture to lighten it, then fold in the remaining egg white mixture.

7. Pour the mixture into the prepared cake tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

8. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

9. To make the glaze, heat the apricot jam until it is runny, then brush it over the top and sides of the cake.

10. Put the caster sugar and water in a small pan and heat gently until the sugar has dissolved, then bring to the boil and cook for 2-3 minutes.

11. Remove the pan from the heat and stir in the chocolate until it has melted and the mixture is smooth.

12. Leave the glaze to cool and thicken slightly, then pour it over the cake, spreading it evenly over the top and sides.

13. Leave the cake to set before serving.