Sachertorte

Directions

1. 1
   Brush the tin with melted fat and line the base with a piece of greaseproof paper cut to fit.
2. 2
   Brush the paper lining also.
3. 3
   Beat the butter to a soft cream, then add half the sugar and cream together until light and fluffy in both colour and texture.
4. 4
   Break the chocolate for the cake into pieces and put it on a plate, over the pan of hot water.
5. 5
   When the chocolate has melted - do be very careful that it does not overheat - add it to the creamed mixture with the vanilla essence.
6. 6
   Separate the eggs and beat the yolks into the chocolate mixture.
7. 7
   Whisk the egg whites until they are stiff and stand in straight peaks then fold in the rest of the sugar.
8. 8
   Finally, using a metal spoon fold the egg whites and the sifted flour into the other ingredients.
9. 9
   Turn the mixture into the tin and spread it to the sides.
10. 10
    Hollow out the centre slightly so that the cake rises evenly.
11. 11
    bake the cake in the center shelf of a moderate oven, gas mark 4/350F/180C for about 50 minutes or until it feels firm to the touch and is slightly shrinking away from the sides of the tin.
12. 12
    Turn the cake on to a wire tray and leave it to cool.
13. 13
    Split the cake in half and sandwich it back together with half of the jam.
14. 14
    Sieve the remaining jam into a pan and heat it, then brush it on the sides and top of the cake.
15. 15
    Break the chocolate into pieces and put into a bowl with the icing sugar and water.
16. 16
    Suspend the bowl over a pan of hot water and stir the chocolate until it has melted and the icing is smooth and glossy.
17. 17
    Pour the icing over the cake and guide it down the sides so that it is completely coated, then leave to set.
18. 18
    Serve with whipped cream.