Viennese Sachertorte
Vienna's famous chocolate cake: a dense, fine sponge brushed with apricot jam under a glossy dark chocolate glaze. Traditionally served with unsweetened whipped cream.
Ingredients
- 150 g Dark chocolate, broken up
- 125 g Butter, softened
- 50 g Icing sugar
- 6 Eggs, separated
- 100 g Caster sugar
- 125 g Plain flour
- 5 ml Vanilla extract
- 200 g Apricot jam
- 150 g Dark chocolate
- 150 ml Double cream
- 20 g Golden syrup
- 200 ml Double cream, softly whipped, unsweetened
Method
- Heat the oven to 180°C (160°C fan) and line a 23cm springform tin. Melt the 150g cake chocolate gently and leave to cool a little.
- Beat the butter and icing sugar until pale, then beat in the egg yolks one at a time, the vanilla and the melted chocolate.
- In a clean bowl whisk the egg whites to soft peaks, then whisk in the caster sugar a spoonful at a time until glossy. Fold a third into the chocolate mixture to loosen, then fold in the rest alternately with the flour.
- Pour into the tin and bake until a skewer comes out with a few moist crumbs. Cool in the tin, then on a rack.
- Warm the apricot jam, sieve it, and brush it thickly over the top and sides of the cake. Leave to set for 20 minutes.
- Heat the cream and golden syrup until steaming, pour over the glaze chocolate, wait 2 minutes and stir until glossy. Pour over the cake and let it run down the sides, smoothing once with a palette knife. Leave to set.
- Slice with a hot knife and serve with a spoon of unsweetened whipped cream.