INGREDIENTS

5 (1 ounce) squares semisweet chocolate
3/4 cup white sugar
3/4 cup butter, softened
5 eggs
3/4 cup all-purpose flour
1 tablespoon butter, softened
4 (1 ounce) squares chopped semisweet chocolate
6 tablespoons strong brewed coffee
1 1/2 cups confectioners' sugar
1 tablespoon vanilla extract
1/2 cup apricot preserves
DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature .Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool .Separate the eggs. Cream, the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Insert a filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing .
To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.
Original recipe yield: 1 -9 inch springform.
Servings:12 change

Sachertorte Recipe
Description
A delicious fine moist very chocolaty cake that is one of the famous historic foods from Wien (Vienna), the capital of Austria.

Summary
Whisk up an egg white & sugar foam.
Whisk up butter & sugar foam.
Mix the foams together with flour, yolks & lots of chocolate.
Bake
Fill with apricot jam.
Coat with a chocolate & sugar syrup glaze.
Takes approximately: 30 min work, 80 min cooking, 180 min total.
Ingredients
Cake Body Chicken Eggs 6
Caster Sugar 200 g
Dark Eating Chocolate 125 g
Plain Flour 125 g
Butter 100 g
Vanilla flavouring
Greaseproof paper
Filling Apricot Jam 150 g
Glaze Golden Syrup 150 g
Dark Eating Chocolate 150 g

Note that chocolate appears twice in the list (in both the cake & the glaze) making 275 g in total.

Equipment
Oven. 2 mixing bowls. Electric whisk (or hand one if you have lots of time). Knife. Scales (or just estimate). Microwave oven with microwaveable bowl (or a hob & saucepan but that is more hassle). Round cake tin (preferably with push-out bottom) about 20 cm diameter & 10 cm high. A cup (or similar as temporary egg yolk container). Greaseproof paper.

Detailed Instructions
The cake body:
The egg white foam:
Split eggs putting the whites in a mixing bowl.
Whisk until fairly stiff & foamy. (Do not get any fat in this mix from the yolks, butter or chocolate because it will go flat.)
Add three quarters of the sugar.
Whisk until fully stiff & foamy. (It is the air in this which inflates the cake so make sure there are as many little bubbles in there as possible.)
The butter foam:
Give the butter a short blast in the microwave to get up to soft, but not molten state (not vital but it saves time whisking & deters the whisk firing out lumps of butter across the kitchen).
Put the remaining sugar in a mixing bowl.
Add the butter.
Add some vanilla flavouring.
Put the first load of chocolate in the microwave bowl & melt the chocolate in the microwave.
Meanwhile, return to the butter/sugar mix & whisk until it goes pale & creamy looking.
Add the egg yolks.
Add the molten chocolate.
Gently (not whisking because whisking something this sloppy would knock the bubble back out) mix the ingredients in the bowl.
Add the whites foam to the butter/yolk/sugar mixture (not the other way around or you will have two horribly greasy bowls to wash up instead of one).
Add the flour to the mix via a sieve (because lumps of white flour show up badly in this brown cake).
Mix very gently folding the ingredients together (actually it does not matter if the mixing is imperfect because the resulting marbled effect is quite attractive, although definitely not traditional, but ensure the heavy chocolate does not all end up at the bottom of the bowl because it end up in the middle of the cake making that bit too dense to cook fully before the top burns).
Line the cake tin with greaseproof paper.
Fill cake tin with the mix.
Bake at 170°C for about 70 min.
Allow to cool in the tin (so it does not slop) upsidedown (so that the more noticeable top of the cake ends up flat at the expense of the bottom) until at room temperature (about 30 min).
The filling:
Microwave the jam until it melts.
Cut the cake body in half horizontally & place the halves with inner (cut) faces uppermost.
Pour the molten jam onto both halves of the cake.
Allow it to soak in.
Reassemble the cake.
Allow the surface to cool again.
The glaze:
Microwave the golden syrup (NB: 150 g of syrup is about 100 ml and therefore about 5 heaped dessertspoonfuls.) & remaining chocolate together until the syrup just starts to bubble.
Stir it until they are smoothly mixed.
Allow it to cool to about 25°C.
It should now be spreadable and able to support a thickness of about 2 mm on a vertical surface (test on the wall of the bowl) yet return to shiny soon after being spread. If it is too hard or soft, add more golden syrup or chocolate and go back to the microwaving stage. (The exact amount of syrup needed depends on the sugariness of the chocolate. About equal weight of syrup & chocolate for normal UK plain eating chocolate (which is 50% cocoa solids) but more syrup if using darker (e.g. 70%) chocolate.)
Spread cake body with the glaze.
Leave it to set.
Miscellaneous
'Sachertorte' is not pronounced (English phonetic) "s-a-sh-er-t-or-t" but more like "z-a-k-er-t-or-t-or".
To get the traditional perfectly cylindrical shape, trim the cake body into a circle with vertical edges & cut the top off flat before glazing. This wastes cake though so, if you are making the cake for its taste not its appearance, don't bother.
Adding alcohol to the cake is not a good idea. It is already very moist & more liquid makes it soggy.
Don't use white chocolate in the cake body because it is fairly unnoticeable by flavour & colour and leaving only the moistening effect.
Don't use self-raising flour. It creates large bubbles in the cake.
Although the cake body is essentially a Savoy sponge with lots of added chocolate, don't describe it as such before someone tries it because they might expect sponges to be light and fluffy and mistakenly think this has been cooked wrong because, with of all that chocolate & jam, it is rich, dense & moist instead.
If carried out in the order above, no tool should need to be washed up more than once.
There are several other recipes for Sachertorte. The one from the Larousse Gastronomique food encyclopedia uses even more eggs in the cake and egg & cream in the glaze.
Nutrition
Energy 23 MJ=5500 kcal
Fat 220 g
Carbohydrate total 900 g
sugars 800 g
Protein 75 g

(This is an approximation from adding up approximate values for the ingredients.)

Sachertorte Basis Recipe
This is the recipe (sent to me by a friend of a friend) that I based the detailed Sachertorte recipe on:

here, finally, is the recipe for Sachertorte, according to the "Sacher-Kochbuch", _the_ authority on traditional Austrian cooking:

Slightly warm 110g butter and whip with 110g powder sugar and a touch of vanilla extract until foamy. Mix in 6 egg yolks (slowly) and 130g prewarmed chokolate (preferably dark). Whip 6 egg whites almost stiff, then whip in 110g sugar to full stiffness and carefully add the whites to the dough. Equally carefully, add 130g flour. Bake at 170 degrees C, keeping the door of the oven slightly open (about 1 inch) for 12-15 minutes, then bake with the door closed for 1h. the cake is done when you get a slight "response" upon touching the surface with your finger. Now let the cake cool in the form, first for 20 minutes turned upside down, then the right way round until it is completely cooled. Only then you should take the cake out of the form.

Now halve it horizontally and cover the top and bottom of each half lightly with prewarmed apricot jam, put the halves together and cover the sides of the cake with jam. Let dry and put chocolate glacing on.

For the glacing: Boil 200g sugar in 125 ml water for 5-6 minutes and let cool partially, then add 150g softened chocolate and mix thoroughly until you get a viscous, homogeneous mass. For the glacing, it is important that the chocolate mass has the right temperature before you apply it to the cake. We call it "lip-warm"; I hope you can make sense of that temperature. If the temperature is too high, the cake won't glisten and if it is to low, the glazing will not dry well. The cookbook says that if you let a little bit of chocolate run over the backside of a spoon, approximately 4 mm of glacing should remain. Then the temperature is correct.

Origin
Sachertorte was originally invented by Franz Sacher at the 1814-5 Congress of Vienna.

This is a simplified version of a recipe based on one from the 'Sacher-Kochbuch' which I got from a friend of a friend. My main simplifications have been whipping the whites mixture before the yolks mixture to avoid getting fat in the egg white foam without having to wash up the whisk twice and replacing a difficult boiled sugar-water solution (slightly too little water causes the glaze to rapidly set and apply lumpily whereas slightly too much water causes the glaze to take a day to set and runs off cake) with golden syrup. Three years after publishing this, I accidentally put most of the sugar in the first bowl, instead of dividing it equally as intended, and found that both increased the egg white foaminess and reduced the butter whisking time so I incorporated that uneven sugar allocation in the recipe.

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