A rich and decadent chocolate sachertorte recipe for only the true chocolate lovers.
Prepare cake layer:
Preheat oven to 325F.
Line and grease a 9 inch cake tin.
Melt chocolate in the top of a double boiler and set aside.
Cream butter and sugar until light and fluffy.
Stir in melted chocolate, then beat in the egg yolks, 1 at a time.
Beat 5 egg whites with salt until stiff.
Fold a heaping spoonful of egg whites into chocolate mixture.
Fold in remaining egg whites in 3 batches, alternating with the sifted flour.
Pour into cake tine and bake for 45 minutes, or until a toothpick comes out clean when poked in center.
Turn onto a wire rack.
In the meanwhile, melt jam with 1 tbsp water, then strain your mixture.
For the frosting, melt butter and chocolate on top of a double boiler.
In a heavy saucepan dissolved sugar with remaining water, then boil until it reaches 225F (thread stage) on a candy thermometer.
Plunge the base of the sugar pan into cold water for 1 minute, then stir in chocolate.
Transfer cooled cake from wire rack to your serving plate.
Brush the warm jam on top of your cake, then pour over frosting, and spread over the tops and sides of your cake. Leave over night to set.