BLUE WINDOW | Food Travels in the Alps | Sachertorte (chocolate apricot cake)

Sachertorte AUSTRIA chocolate apricot cake

SachertorteinVenice-low-res

7 eggs, separated
200 g apricot jam or paste, smooth for spreading
200 g dark (70% cocoa) chocolate
150 g butter, softened
150 g white wheat flour
100 g icing sugar
75 g almonds, ground
50 g vanilla sugar
50 g sugar
Salt, pinch
Butter and flour for cake tin / mould

Icing

200 g dark chocolate
250 g sugar
150 ml water

Melt chocolate in a bain-marie. Cream butter with icing and vanilla sugars, stirring in egg yolks one by one. Preheat oven to 180°C. Grease a cake tin with butter and sprinkle with flour. Vigorously beat egg whites with sugar to form a stiff peak when lifted. Stir melted chocolate into butter-egg paste and carefully fold in the whipped egg whites alternately with flour and salt, and ground almonds if preferred. Pour the mixture into the tin and bake for 55-60 minutes. Turn cake onto a board and allow to cool, turn again after 25 minutes. This will give the cake a flat surface on each side. Reconstitute apricot paste in warm water to make 200 g of soft jam. Divide cake into two equal bases. Smooth jam over each base and place one on the top of the other, coating edges with remaining jam. Leave to set. Dissolve sugar in water gradually over a medium heat until it begins to boil. Cook for five minutes, turn off heat, cool. Break chocolate into small pieces, add a few at a time stirring until glaze is smooth. In a single movement pour chocolate glaze over the cake, and with a broad-bladed knife smooth out until the surface and edges are coated. Apply decorations and leave to cool at room temperature.