Originally created by chef Franz Sacher in 1832, this most famous of Viennese desserts should be served with a decadent pile of whipped cream. Visit Hotel Sacher in Vienna to sample the original Sachertorte, and marvel at the elaborate interiors that have served as a temporary home to many a renowned visitor over the years.
5 oz (140g) butter, softened
3 ½ oz (100g) confectioners’ (icing) sugar, sieved
8 eggs, separated
5 oz (140g) bittersweet (dark) chocolate
2 ¾ oz (80g) all-purpose (plain) flour
3 ½ oz (100g) sugar
2 tbsp apricot jam
FOR THE GLAZE:
8 oz (225g) bittersweet (dark) chocolate
2 tbsp butter
Preheat oven to 375°F (190°C) and grease and line a 9 inch (23cm) cake tin. Cream together the butter and icing sugar, then mix in the egg yolks, one at a time, until very creamy.
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Do not allow the bowl to touch the water. Gradually add the melted chocolate into the creamed mixture, then fold in the flour.
In a separate bowl, beat the egg whites until they form soft peaks then gradually fold in the sugar. Combine this mixture with the chocolate mixture.
Pour the cake mixture into the prepared tin and bake for about 50 minutes to an hour until springy to the touch. Remove from the pan and cool on a wire rack. Heat the apricot jam and smooth over the entire torte, including the sides.
For the glaze, melt the chocolate and butter together in a bain-marie until smooth and glossy. Pour over the cake, making sure it’s completely covered, and allow to cool before serving.