Sachertorte

Ing for Sachertorte:
150gm (5 oz) dark chocolate, melted
150gm (5 oz) unsalted butter, softened
125gm (4 oz) caster sugar (+ 2 tbsp)
3 eggs, separated
150gm (5 oz) flour, sifted

To decorate:
225gm (8 oz) apricot jam
125gm (4 oz) dark chocolate
125gm (4oz) unsalted butter
25 gm (1 oz) milk or white chocolate, to write

Method :
Beat butter and 4 oz sugar and add in the yolks one at a time. 
Stir in melted chocolate and fold in the flour. 
Whisk whites separately till stiff and add in the 2 tbsp sugar. 
Fold in the chocolate mixture, spoon in a greased and lined 9”cake tin. 
Bake in a preheated oven at 180 for 30 minutes. 
Cool on a wire rack. 
Overturn and split the cake into two. 
Heat the jam and sieve it to remove any fruity bits. 
Brush onto the first half and cover with the other cake. 
Leave to set for 30 minutes at room temperature. 

For the Topping:
Melt dark chocolate and butter for the topping, stir till choc is melted and cool. 
Pour over cake and spread with a palette knife to cover sides too. 
Melt the white or milk chocolate and pipe the word “Sacher” in the middle of the cake. 
Set at room temperature.

Note:
Use unsalted white butter from a local dairy.
Lurpak is an imported expensive brand for unsalted white butter.

Sachertorte by Zarnak Sidhwa