Seriously chocolate

The original sacher torte. Photo: David Monniaux

By Jan Cheshire

SACHER Torte, a very delicious moist chocolate cake, originated in Vienna and was first served at the Hotel Sacher, where to this day you can still order a piece of for morning tea.

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The best thing about this cake is that it gets better if you make it one or two days before you need it. This recipe will be ideal for Easter if you plonk a few mini chocolate eggs on the top. 

On the day of serving, simply make the chocolate ganache and pour it over the top and let it set. 

It is quite an expensive cake to make, which is why I make it for extra special occasions, such as birthdays and Easter.

SACHER TORTE
Ingredients
For the cake 
140g good quality plain chocolate 
140g unsalted butter, softened
115g caster sugar
½ teaspoon of vanilla extract
5 free-range eggs, separated
85g ground almonds
55g plain flour, sieved

For the topping 
6 tbsp apricot jam, sieved
140g plain chocolate 
200m thick cream
25g/1oz milk chocolate

Method
For the cake 

1. Preheat the oven to 180C. Grease a deep 23cm round cake tin then line the base with baking paper.
2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water (do not let the bowl touch the water), stirring occasionally, then cool slightly 
3. Beat the butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy. 
4. Add the cooled chocolate and the vanilla extract and beat again. 
5. Add the egg yolks, then fold in the ground almonds and sieved flour. The mixture will be quite thick at this stage.
6. In a separate bowl, whisk the egg whites until they are stiff but not dry. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. 
7. Pour the mixture into the prepared tin and level the surface 
8. Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. 
9. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.

For the topping 

1. Heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set for a few minutes. 
2. Make the ganache by breaking the plain chocolate into pieces.
3. Heat the cream until piping hot, remove from the heat and add the chocolate. 
4. Stir until the chocolate has melted, then cool till a coating consistency. 
5. Then pour the icing on to the centre of the cake. 
6. Spread it gently over the top and down the sides, and leave to set.
7. When set, decorate with miniature Easter eggs. Everybody, including the children, will love this cake!

Happy Easter, everyone!