Sacher Torte

There are many versions of this famous rich chocolate cake from Austria. The original recipe is still a secret. Here is one adapted from the Australian Women's Weekly.

Batter:
80 g sugar
100 g butter
40 g (2) egg yolk
100 g dark chocolate, melted
100 g flour (50:50 flour to starch)

Foam:
20 g icing
80 g (2) egg white
Pinch cream of tartar

Filling:
1/2 c apricot jam

Ganache:
100 g dark chocolate, melted
100 g whipping cream


To make the cake, prepare the batter by creaming the butter and sugar.

Add the egg yolk and chocolate, beating well until light.

Fold in the flour.

In a separate bowl make the foam by whisking the egg white and gradually adding the sugar. 

Whisk in the cream of tartar.

Fold the foam into the batter.

Spread the mixture into a bottom lined 18 cm round tin.

Bake for 30 minutes at 180 degrees Celsius.

Cool. Split in half and fill with warmed jam. Brush all over with remaining jam.

Make ganache by whisking melted chocolate with the cream until smooth. Spread over the filled cake.