Chef Tjaart’s Sachertorte Recipe

Instructions

1. Preheat the oven to 180°C.
2. Grease a deep 23cm round cake tin, then line the base with greaseproof paper.
3. Break the chocolate into pieces, melt over a double boiler.
4. Once melted, leave to cool slightly.
5. Place the butter and sugar in a mixing bowl and beat until light and fluffy.
6. Add the cooled chocolate and the vanilla extract and beat again..
7. Add the egg yolks, then fold in the ground almonds and flour.
8. The mixture will be quite thick at this stage .
9. In a separate bowl, whisk the egg whites until they are stiff.
10. Add one-third to the chocolate mixture to slaken the mixture, stir in vigorously.
11. Gently fold in the remaining egg whites.
12. Pour the mixture into the prepared tin and level the surface.
13. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger.
14. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.
15. To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
16. Make the icing by breaking the chocolate into pieces.
17. Heat the cream until just before boiling point, remove from the heat and add the chocolate.
18. Stir until the chocolate has melted, then cool till a coating consistency.
19. Pour the icing on to the centre of the cake.
20. Spread it gently over the top and down the sides, and leave to set.