The original recipe was devised in Vienna in 1832 and kept a closely guarded secret!

Ingredients: (Serves 10-12)

• 175 g/6 oz plain chocolate
• 175 g/6 oz unsalted butter
• 115 g/4 oz caster sugar
• 3 large eggs, separated
• 140 g/5 oz plain flour
• 1 tablespoon water
• 115 g/4 oz apricot jam
• 175 g/6 oz plain chocolate, at least 50% cocoa solids
• 150 ml/5 fl oz double cream
• 2 teaspoons glycerine

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Grease a 23-cm/9-inch cake tin with a removable base. Melt the chocolate in a bowl over a pan of simmering water. Set aside to cool for 30 minutes. Beat the butter and sugar in a bowl until creamy. Beat in the egg yolks, one at a time, beating well after each addition.

Fold in the cooled chocolate. In a separate bowl, beat the egg whites with an electric whisk until stiff. Lightly fold into the chocolate mixture using a large metal spoon. Sift in the flour, add the water and fold in. Spoon the mixture into the tin and bake for 30 minutes until well risen. Remove from the oven and transfer to a wire rack to cool completely.

Slice the cake in half and sandwich together using ½ the jam. Set on a wire rack over a tray. Warm the remaining jam in a saucepan and brush over the top and sides of the cake. Allow to set for 30 minutes. Put the chocolate and cream in a bowl over a pan of simmering water and heat until melted. Remove from the heat, add the glycerine and stir until smooth. Reserve 1 tablespoon of sauce and pour the remaining sauce over the cake so that it covers the top and sides completely. Do this in one movement so the frosting is smooth.

Spoon the remaining frosting into a piping bag fitted with a small plain nozzle and pipe ‘sachertorte’ across the top. Allow to cool for 2 hours. Store unfrosted for up to 3 days.