Sachertorte
The cake for chocolate lovers, Sachertorte makes a decadent end to a festive meal. SERVES 8 PREP 25min, plus cooling and setting COOK about 40min
• 125g (4oz) unsalted butter, softened, plus extra to grease
• 150g (5oz) dark chocolate, at least 70% cocoa solids, chopped
• 125g (4oz) caster sugar
• 4 large eggs, separated
• 125g (4oz) plain flour
FOR THE FILLING AND ICING
• 6tbsp apricot jam
• 150g (5oz) dark chocolate, at least 70% cocoa solids, chopped
• 40ml (1½fl oz) strong black coffee
• 2tbsp golden syrup
• 150g (5oz) icing sugar, sifted
• Edible star decorations (optional)
1 Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round cake tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set aside to cool.
2 Put butter, 100g (3½oz) of caster sugar and a large pinch of salt into a large bowl and beat together with a handheld electric whisk until pale and fluffy – about 3min. Gradually add egg yolks, beating well after each addition. Next, beat in cooled chocolate, then fold in flour with a large metal spoon (the mixture will be stiff).
3 In a separate bowl (and using clean, dry beaters), whisk the egg whites until they hold stiff peaks. Add the remaining sugar and beat again. Stir a spoonful of the egg whites into the chocolate mixture to loosen it, then fold in the remaining whites. Turn the mixture into the prepared tin, then bake for 30min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then take out of tin and cool completely on a wire rack.
4 Peel off the parchment paper, then cut the cake in half horizontally. Melt the jam in a small pan, then spread some over bottom half of the cake. Top with other half of cake, and brush remaining jam over top and sides. Leave to set for 10min.
5 For the icing, put chocolate, coffee and syrup into a large pan and heat gently until melted. Mix in icing sugar to make smooth icing. Immediately spread over cake. Scatter over star decorations (if using), and allow to set for 2hr before serving.
GET AHEAD Make up to 1 day ahead. Store in a cool place (not in the fridge).