Sachertorte

Method

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1. Heat the oven to 160C fan and line a 22 cm springform tin. Melt the 140 g chocolate and let it cool to lukewarm.

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2. Beat the butter and icing sugar 5 minutes until very pale. Beat in the egg yolks one at a time, then the melted chocolate and vanilla.

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3. Whisk the egg whites with the salt to soft peaks, then add the caster sugar in three additions, whisking to a firm, glossy meringue.

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4. Fold a third of the meringue into the chocolate mixture to loosen it, then alternate the flour and the remaining meringue in two batches, folding gently.

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5. Bake 50 to 55 minutes until a skewer comes out clean. Cool 10 minutes, then turn out and cool completely. Chill 1 hour so it slices cleanly.

   Mark done Start 50 min timer

6. Split the cake horizontally. Warm the jam with the water and sieve it.

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7. Spread jam on the bottom layer, replace the top, then brush the entire outside — top and sides — with the rest. Let it set for 30 minutes until tacky.

   Mark done Start 30 min timer

8. For the glaze, boil the sugar and water for 5 minutes to a light syrup. Take it off the heat, add the chocolate and stir until smooth.

   Mark done Start 5 min timer

9. Cool the glaze to about 40C, until it coats a spoon and a line drawn through it holds for a second.

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10. Set the cake on a rack over a tray and pour the glaze over the centre in one go, guiding it off the edges with a palette knife in as few strokes as possible.

    Mark done

11. Leave to set at room temperature for 2 hours. Do not refrigerate — the glaze dulls.

    Mark done Start 2 hr timer

Chef’s Tips

• One pour, few strokes. Working the glaze leaves streaks that never come out.
• The apricot layer seals the crumb. Without it, the glaze picks up cake.
• Set at room temperature, not in the fridge. Cold kills the shine.

Pairing Suggestions

• Unsweetened whipped cream
• A Viennese melange
• A glass of dessert wine

Storage & Reheating

Keeps 5 days at room temperature under a dome. Do not refrigerate.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.