Sachertorte

What you'll need

• 23cm (9 inch) springform pan
• Stand mixer or hand mixer
• Mixing bowls
• Fine sieve
• Rubber spatula
• Long serrated knife
• Offset spatula
• Wire rack set over a tray (to catch glaze)
• Instant-read thermometer

Ingredients

Cake

• 170g (6 oz) dark chocolate (50–55%), chopped
• 170g (¾ cup) unsalted butter, softened
• 110g (1 cup) confectioners' (icing) sugar
• 6 large eggs, separated, room temperature
• 1 tsp vanilla extract
• 135g (⅔ cup) granulated sugar
• 130g (1 cup) all-purpose flour
• Pinch of salt

Apricot filling

• 240g (¾ cup) apricot jam
• 1 tbsp rum (or water)

Chocolate glaze

• 200g (1 cup) granulated sugar
• 80ml (⅓ cup) water
• 115g (4 oz) dark chocolate (50–55%), finely chopped

To serve

• 250ml (1 cup) heavy cream, whipped to soft peaks, unsweetened

Instructions

1. Prep the pan and oven Preheat the oven to 180°C (350°F). Butter a 23cm springform pan, line the base with parchment, and lightly flour the sides.
2. Melt the chocolate Melt the 170g chopped chocolate gently — over a pan of barely simmering water or in short microwave bursts — then set aside to cool until just warm.
3. Cream the butter base Beat the softened butter with the confectioners' sugar until pale and fluffy, about 3 minutes. Beat in the vanilla and the cooled melted chocolate, then add the egg yolks one at a time, beating well after each.
4. Whip the whites In a clean bowl, whip the egg whites with the pinch of salt to soft peaks. Add the granulated sugar a spoonful at a time, whipping to stiff, glossy peaks.
5. Fold together Stir about a third of the whites into the chocolate base to loosen it. Gently fold in the remaining whites in two additions, alternating with the sifted flour, until just combined — don't knock out the air.
6. Bake Spread the batter evenly in the pan. Bake for 45–55 minutes, until a skewer inserted in the center comes out clean. The top will dome and crack slightly — that's normal. Cool in the pan for 10 minutes, then turn out onto a rack, peel off the parchment, and cool completely (about 1½ hours).
7. Fill with apricot Warm the apricot jam with the rum until fluid, then press through a sieve. Slice the cooled cake horizontally into two even layers with a serrated knife. Brush the cut side of the bottom layer with jam, replace the top, then brush a thin coat of jam over the entire cake, top and sides. Let it set for 15 minutes.
8. Make the glaze Combine the sugar and water in a small saucepan and bring to a boil. Boil, without stirring, until it reaches 108°C (226°F) on a thermometer, about 5 minutes. Remove from the heat, add the finely chopped chocolate, and stir until completely smooth. Let cool, stirring occasionally, until it thickens to a pourable coating consistency — around 32°C (90°F).
9. Glaze and set Set the cake on a rack over a tray. Pour all the glaze onto the center in one go and quickly spread it over the top and down the sides with an offset spatula, working fast before it sets — minimal passes give the smoothest finish. Leave to set at room temperature (not the fridge, which dulls the shine), at least 1 hour.
10. Serve Slice with a warm, dry knife and serve each piece with a spoon of unsweetened whipped cream on the side.