Rich Dark Chocolate Cake

Ingredients

• 140g plain chocolate
• 150g caster sugar
• 170g butter, softened
• 5 eggs, separated
• 100g plain flour
• 8 tablespoons apricot preserves
• 1 tablespoon butter, softened
• 110g chopped plain chocolate
• 6 tablespoons strong filter coffee
• 175g icing sugar
• 1 tablespoon vanilla extract

• Direction

  Prep:30min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:2hr 

  1. Preheat oven to 170 C / Gas 3. Have all ingredients at room temperature.
  2. Melt the 140g of the chocolate in a double boiler over hot water. Remove from heat and let cool.
  3. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in colour. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the cake mixture.
  4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour cake mixture into one ungreased 23cm springform tin.
  5. Bake in the preheated oven for 50 to 60 minutes. Allow cake to cool completely before removing from tin and icing.
  6. Once cool remove from tin and slice cake horizontally. Set top half aside and spread filling of apricot jam between the layers. Cover top and sides with warm Sachertorte icing.
  7. To Make Sachertorte Icing: Melt 1 tablespoon butter and 110g chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the icing sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.

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