2 tbsp
warmed apricot jam (minus large piece of fruit)
40-50 g
plain chocolate
2 tsp soft
butter
125 g
icing sugar, sifted
5 tsp warm
water
Method :
For cake, brush an 8" (20 cm) round
sandwich tin with melted butter and line base with a round of
greaseproof or non-stick parchment paper. Break up chocolate and put, with
butter, into a basin standing over a pan of hot water. Leave until melted, stirring once or
twice. Separate eggs. Tip whites into a clean dry bowl. Add yolks to chocolate mixture with
sugar, almonds and flour. Beat eggs whites and lemon juice to a
stiff, peaky snow. Using a large metal spoon, fold evenly
into the chocolate mixture. Transfer to prepared tin and bake for
35-40 minutes in oven 350F, Gas 4.
When ready, cake should be firm to the
touch and slightly risen. Leave to stand 10 minutes then turn
out and cool on a wire rack. Brush top and sides wit apricot jam to
hold crumbs in place and prevent them from getting into the icing and
spoiling its appearance. Break up chocolate and melt, with
butter, in a basin over hot water. Stir in icing sugar and warm water. Spread over top and sides of cake and
leave undisturbed until set. If like, pipe the word Sacher across
the top, using extra melted chocolate.
Note :
In Germany and Austria, Sachertorte is
seen very much as a man's cake, too dark, too rich and not light enough
for the ladies to indulge in over the traditional cup of afternoon
coffee!
