Sachertorte

Method

Preheat oven to 180°C and line a 23cm springform tin with greaseproof paper. Melt the chocolate with butter together gently. Whisk egg yolks with sugar until pale and fluffy, then fold in the melted chocolate mixture and flour. Whip egg whites with salt to stiff peaks and carefully fold into the chocolate mixture in two additions. Pour into the tin and bake for 50-60 minutes until a skewer inserted comes out with some moist crumbs. Cool completely, then split horizontally and fill with warmed apricot jam. Heat the remaining jam and brush over the cake as a glaze. For the chocolate glaze, melt the chocolate with cream, cool slightly, then pour over the top and sides, allowing it to set at room temperature. Serve with whipped cream.