Advertisement - Continue Reading Below
For the cake
- 150 g
unsalted butter, softened plus extra to grease
- 125 g
plain flour, plus extra to dust
- 150 g
dark chocolate (70% cocoa solids), chopped
- 150 g
caster sugar
- 5
medium eggs, separated
- 1 tsp.
vanilla extract
For the filling
- 150 g
apricot jam
- 1/2 Tbsp.
rum, optional
For the glaze and decoration
- Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round tin and dust with flour (tap out excess). For the cake, melt chocolate in a heatproof bowl set over a pan of gently simmering water. Set aside to cool for 10min.
- Step 2Using a handheld electric whisk, beat butter and 100g (3½oz) caster sugar until pale and fluffy, about 3min. Gradually beat in egg yolks, then the cooled chocolate and vanilla. Fold in flour with a large metal spoon (mixture will be fairly stiff).
- Step 3In a separate large bowl use clean beaters to whip egg whites until they hold stiff peaks. Gradually beat in remaining 50g (2oz) caster sugar. Add about 1/3 to the chocolate mixture and mix well. Add remaining whites and gently fold in, trying to knock out as little air as possible (have patience, it will come together). Scrape into tin, smooth to level and bake for 30-35min until risen and a skewer inserted into centre of the cake comes out clean. Cool in tin for 5min, then transfer to a wire rack to cool completely.
- Step 4Using a large serrated knife, slice cake in half horizontally. Warm apricot jam in a small pan, then strain through a fine sieve. Stir in rum, if using.
- Step 5Spread ½ the jam over top of the base of the cake, then place the other half back on top. Put cake on a wire rack set over a baking tray. Spread remaining jam over top and sides of cake. Leave for 30min.
- Step 6For the glaze, in a small pan, heat the sugar with 75ml (3fl oz) water, stirring to dissolve sugar. Turn up heat and bubble for 3min. Take pan off heat, stir in 100g (3½oz) of the chocolate, stirring to melt, then leave for 5min or until just warm.
- Step 7Pour over top of cake, encouraging it over sides with a palette knife until whole cake is covered. Leave to set for 20min.
- Step 8To finish, melt remaining 50g (2oz) chocolate as before. Allow to cool for 5min then transfer to a small piping bag. Pipe ‘Sacher’ centrally on top of the cake and add dots around the edge, if you like. Leave to set before serving in slices with softly whipped cream, as is customary.
To store Keep in an airtight container at room temperature for up to 2 days. Do not chill, or glaze will sweat.
Per serving:
- Calories: 499
- Protein: 6g
- Fat: 23g
- Sat fat: 14g
- Carbs: 65g
- Sugars: 55g
- Fibre: 2g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
