Ingredients
- 125 g butter
- ½ cup caster sugar
- 4 eggs, separated
- 125 g dark chocolate, melted and cooled
- ⅔ cup plain flour
- 2 tablespoons apricot jam
Ganache
- 150 g dark chocolate, chopped
- l/4 cup cream
Method
1. Preheat oven to moderate 180°C. Brush a 20 cm round cake tin with oil or melted butter, line base and sides with baking paper. Using electric beaters, beat butter and sugar until light and creamy. Add egg yolks one at a time, beat thoroughly between each addition.
2. Add chocolate, beat until combined. Transfer mixture to medium bowl. Using a metal spoon, fold in sifted flour. Place egg whites in a small, clean, dry mixing bowl. Using electric beaters, beat until soft peaks form. Using a metal spoon, fold egg whites into chocolate mixture.
3. Spoon mixture into prepared tin, smooth surface. Bake for 40 minutes, or until a skewer comes out clean when inserted into centre of cake. Leave cake in tin for 15 minutes before turning out onto a wire rack to cool. Warm jam in a small pan, or microwave until it becomes liquid; strain through a small sieve. Place cake upside down on wire rack so that base is uppermost; brush evenly with jam.
4. To make Ganache: Combine chocolate and cream in small pan. Stir over low heat until chocolate has melted and mixture is smooth. Remove from heat, cool slightly. Pour ganache evenly over the cake, reserving about 2 tablespoons. Place reserved ganache into small paper piping bag and pipe the word "Sacher" onto the cake. Leave to set.
5. Storage time This cake will keep for up to one week in an airtight container.
