Sachertorte

Step 1

Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

Step 2

Chop 200g dark chocolate into small pieces. Melt with 150g butter in a double boiler, stirring until smooth. Remove from heat and let cool slightly.

Step 3

In a large bowl, whisk egg yolks with 100g sugar until pale and thick, about 3 minutes.

Step 4

Fold the cooled chocolate mixture into the yolk mixture until just combined.

Step 5

Sift flour over the chocolate mixture and gently fold in until no streaks remain.

Step 6

In a separate bowl, beat egg whites with salt until stiff peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites in two additions.

Step 7

Pour batter into prepared pan. Bake for 45-50 minutes until a skewer inserted in the center comes out with moist crumbs. Do not overbake.

Step 8

Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 9

Once cooled, level the cake with a serrated knife if needed. Warm apricot jam with 2 tbsp water until spreadable.

Step 10

Brush or spread the apricot jam evenly over the top of the cake.

Step 11

Chop 150g dark chocolate and melt with 75g butter in a double boiler, stirring until smooth.

Step 12

Stir in 2 tbsp corn syrup. The glaze should be fluid but glossy.

Step 13

Pour glaze over the jam-topped cake, working quickly to coat the top and sides evenly. Let set at room temperature for 2 hours before serving.