Posted on 8th Feb 2012 @ 4:30 PM

The outcome of this timeless classic cake all depends on the quality of the individual ingredients and the way they harmonise perfectly with each other. The highest quality chocolate, butter, eggs, sugar, flour and apricot jam must be used, anything less and you will not be rewarded with a quality cake.

Please note: This recipe does require the use of a cooking thermometer.

These ingredients make a 23cm (9 inch) torte.

Ingredients

For the base:

120g (4oz) Quality 70% chocolate

120g (4oz) soft butter

40g (1 ½ oz) icing sugar

6 eggs (separated)

120g (4oz) plain flour sieved

For the icing:

225g (8oz) sugar (unrefined)

90ml (3floz) water

188g (7oz) couverture quality 70% chocolate

For the filling:

300g (10 oz) quality apricot jam

Method

Preheat your oven to 180c (350f) gas mark 4.

Melt the 120g of chocolate in a bowl over a pan of hot water. Set aside to cool.

Place the soft butter and icing sugar in to a bowl and whisk (preferrably use an electric whisk). Once the mixture is of a light consistency add the cooled chocolate, a little at a time, whilst whisking. Then add 1 egg yolk at a time to the mixture until everything is combined together.

In a separate bowl whip the egg whites until stiff and add the sugar.

Combine the two mixtures by folding in the beaten egg white, then add the sieved flour a little at a time and fold into the mixture.

Line your loose bottomed cake tin with grease proof paper. Spoon in the mixture and bake for around 55 minutes - time will be dependent on your oven.

When cooked allow to cool on a rack and then cut the torte in half horizontally, this will leave you with a base and top.

Warm the jam, use half to sandwich the two layers together and with the rest coat the torte thinly with the remaining jam. The jam makes a base for the icing and helps to keep the torte moist and the chocolate glossy.

Place your torte on a wire rack. I recommend that you stand this on a clean tray to catch the excess icing.

In a saucepan place the 225g of sugar and 90ml of water and bring to the boil. Stir in the chocolate which has been cut into pieces into your sugar solution and boil until it reaches 110c (230f). Once it reaches this temperature take off the heat and strain the icing into a clean saucepan to avoid crystals building up into lumps. Carefully pour the chocolate directly from the pan onto the torte, taking care as it will be VERY HOT! Spread the icing over the top with only one or two strokes of a pallet knife, you will find it will cover the sides. Set aside to cool before serving.

Louis’ Note

A sachetorte must be served correctly; it would be a crime not to serve a slice of torte without sweetened double cream. To sweeten cream I suggest adding a couple of teaspoons of quality honey. Enjoy!