Sachertorte (Viennese chocolate cake)

Preparation

1. 1

   Preheat the oven to 170°C and butter a 24 cm springform pan. Melt the chocolate over a bain-marie and let it cool slightly.

2. 2

   Beat the softened butter with half the sugar until pale and fluffy, then add the egg yolks one at a time, and finally the slightly cooled melted chocolate.

3. 3

   Whip the egg whites to stiff peaks, adding the remaining sugar little by little, until you get a glossy, firm meringue.

4. 4

   Gently fold a third of the whites into the chocolate mixture to loosen it, then sift in the flour, and finally fold in the rest of the whites with a spatula.

5. 5

   Pour the batter into the pan and bake for 45-50 minutes: a knife inserted in the centre should come out with a few moist crumbs, not dry, keeping a slightly fudgy heart.

6. 6

   Let it cool completely in the pan then turn out onto a rack. Cut the cake into two horizontal layers.

7. 7

   Warm the apricot jam, sieve it if too thick, spread over the bottom layer, top with the second layer, then coat the top and sides thinly as well.

8. 8

   Let the jam set for 30 minutes, prepare a melted chocolate glaze and coat the cake evenly; let it set before serving.