Sachertorte recipe - chocolate

Method

• Preheat the oven to 180C (350F) Gas 4.
• Prepare a deep, 18-cm round springform cake pan, lined with greaseproof paper.
• Melt the chocolate on low power in a microwave or in a heatproof bowl over a pan of simmering water (not letting the base of the bowl touch the water).
• Allow to cool slightly.
• Beat the butter and 3 tablespoons sugar together in a stand mixer or in a bowl with an electric whisk until pale and fluffy; whisk together the 21/2 tablespoons caster/superfine sugar and the egg whites until stiff peaks form; sift together the flour, cornflour/cornstarch, cocoa powder and ground almonds.
• Stir the egg yolks briskly into the melted chocolate, then stir this into the creamed butter.
• Mix well, then fold in the sifted ingredients with a large metal spoon.
• Finally, fold in the meringue in 3 stages.
• Spoon the mixture into the prepared cake pan and bake in the preheated oven for 20 minutes.
• Allow to cool.
• For the ganache topping: put 200 ml whipping cream, 2 tbsp glucose syrup and 3 tbsp butter in a saucepan and bring to the boil over low heat.
• Pour it into a heatproof bowl and add 240g dark and 160g milk chopped chocolate.
• Using a spatula, start to mix in a circular motion, just in the centre of the bowl.
• Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
• Gradually widen the circle until all the chocolate has melted.
• Now allow the ganache to cool and thicken slightly to a spreadable consistency.
• Cut the cooled cake horizontally into 2 layers using a large, serrated knife.
• Spread half the jam over one layer and put this layer on the base of the cake pan.
• Top with a little ganache and place the second cake layer on top.
• Spread the ganache all over the cake with a palette knife.
• Refrigerate to set for 2 hours or until set.
• Place the cake on a wire rack set on a tray.
• Heat the remaining jam with a splash of water, bring to the boil, then pour over the cake.
• Refrigerate to set for 1 hour.
• Reheat the remaining ganache to soften it and pour it over the cake, spreading if needed.
• It is traditional to pipe the word Sacher on the cake, to serve.