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Sachertorte (Austrian Chocolate Cake) GF (for a 22-24cm/9- or 10-inch springform pan)

Ingredients:

130g semisweet chocolate / couverture chocolate

130g butter

110g icing sugar

10g vanilla sugar

6 egg yolks

6 egg whites

110g white sugar

175g Schär flour Mix C Photo: Philonilla Neumeier 3g salt

Apricot jam (for the filling)

Preparation:

Preheat oven to 170°C fan/circulation or 180°C top/bottom heat.

Carefully melt the chocolate in a double boiler or in the microwave.

Combine butter with icing sugar and vanilla sugar, beat until fluffy (the butter should be almost white), then stir in egg yolks one by one, finally stir in the chocolate.

Combine egg whites with salt and sugar and beat until stiff peaks start to form, then carefully fold the egg whites into the butter mixture.

Carefully fold in the flour.

Grease a springform pan with butter and pour in the batter.

Bake for 50-60 mins in preheated oven. Wedge a wooden spoon into the oven door for the first 10 minutes of baking. Test for doneness using a toothpick. Remove cake from pan and turn onto a clean tea towel to cool.

After cooling, stir the apricot jam until smooth, cut the cake base in half and spread the jam on the bottom half. Put the second half on top and coat the entire top and sides with jam.

Leave to dry for about 1 hour, then evenly coat with chocolate icing (separate recipe) and keep refrigerated for Foto: Nina Fliesser 1 hour so the icing can set. After that, the cake may be divided / decorated as desired.

Foto: Nina Fliesser