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Sacher chocolate cake

Servings: 8

Ingredients

  • 130 gr good quality dark chocolate
  • 1 vanilla pod
  • 150 gr soften butter
  • 100 gr icing sugar
  • 100 gr caster sugar
  • 140 gr plain wheat flour
  • 6 eggs
  • 400 gr apricot jam

For icing

  • 270 gr good quality dark chocolate
  • 190 gr fresh milk cream

Instructions

  • Preheat your oven at 360°F
  • Separate yolks from whites, beat whites with caster sugar until you have a stiff meringue, set aside.
  • Beat butter with icing sugar, add yolks one at time until you have a smooth cream.
  • Melt the chocolate bain marie, set aside to cool off a little.
  • When the chocolate is cool enough mix it with the yolk batter.
    Once done fold in the meringue and, at last, the sifted flour.
  • Butter a 10 inches round tin and pour the dough, bake for 45-50 minutes or until done.
  • Let the cake cool off before removing it from the mold, when done let it cool completely on a rack.
  • When the cake is completely cool you can cut it in three layers using a cake wire or a sharp knife.
  • Spread each layer with apricot jam, stack them to rebuild the cake, when done brush jam on top and sides too.

For icing:

  • Bring the cream to a boil, turn the fire off and add the chopped chocolate.
    Mix well until it's shiny and you have no lumps left.
    Let it cool a little.
    Pour gently over the cake, covering sides too.
  • If you let the glaze cool more you can write on the cake, with a a pastry bag, the word " Sacher" as it's on the original cake.
  • You can serve it with a dollop of plain whipped cream ( no sugar).