Sachertorte (Duramecho Version)

Instructions

Heat the oven to 170°C. Separate the eggs and put the whites in a clean mixing bowl, keeping any trace of yolk or fat out of them.

Whisk the whites until fairly stiff and foamy, then add three quarters of the sugar and keep whipping until fully stiff and as airy as you can make it.

In a second bowl, cream the butter with the remaining sugar and the vanilla until pale and creamy. Gently mix in the egg yolks, then the melted chocolate.

Fold the egg white foam into the chocolate batter. Sift the flour over the top, avoiding lumps, and fold very gently so the heavy chocolate does not sink to the bottom of the bowl.

Line the cake tin with greaseproof paper and fill it with the batter. Bake at 170°C for about 70 minutes.

Cool the cake in the tin, upside down, until it reaches room temperature, which takes about 30 minutes. Meanwhile, microwave the jam until it melts.

Cut the cake in half horizontally and lay the halves cut side up. Pour the melted jam over both and let it soak in, then put the halves back together with the cut surfaces touching and let the surface cool again.

Microwave the golden syrup and chocolate together until the syrup just starts to bubble, then stir until smooth and cool to about 25°C. It should spread easily, hold a layer about 2 mm thick on the side of the bowl, and turn shiny again soon after spreading. If it is too stiff or too runny, add more golden syrup or chocolate and reheat.

Spread the glaze over the cake and leave it to set.