Sachertorte Recipe

Sachertorte Recipe

10 square (10 oz) semi-sweet chocolate
1 tablespoon coffee flavoring
1 teaspoon vanilla extract
14 tablespoons butter
2 ½ cups confectioners’ sugar, sifted
6 eggs, separated
¼ cup ground almonds
½ cup plus 2 tablespoons all-purpose flour, sifted 3 times
Apricot jam
3 tablespoons warm black coffee

Put 175 g/6 oz (6 squares) of the chocolate, the coffee essence (flavoring) and vanilla in a saucepan and melt gently. Cool

Cream the butter with 90 g/3 ½ oz(1 cup less 2 tablespoons) of the sugar until light and fluffy. Beat in the egg yolks, almonds and melted chocolate mixture.

Beat the egg whites until stiff, then gradually beat in 75 g/3 oz ( ¾ cup) of the remaining sugar. Fold the egg whites into the chocolate mixture alternately with the flour.

Spoon into a greased and floured 20 cm/8 inch round deep cake pan. Bake in a preheated moderate oven (180*C/350*F, Gas mark 4) for one hour or until a skewer inserted into the center of the cake comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Cut the cake into 2 layers and sandwich them back together again with apricot jam. Melt a little more jam and brush this all over the top and sides of the cake. Melt the remaining chocolate with the coffee. Remove from the heat. Gradually stir in the remaining sugar to make a thickish icing. Spread the icing over the top and sides of the cake and leave until set before cutting.