Sachertorte

1. Preheat the oven to 170°C (340°F) and line and butter a 20 cm round cake tin. Melt 100 g of the dark chocolate gently over a pan of simmering water, then set it aside to cool slightly.
2. Cream the softened butter with half the granulated sugar and the vanilla until pale and fluffy, then beat in the melted chocolate followed by the egg yolks one at a time.
3. In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks, gradually add the remaining sugar and whisk to stiff, glossy peaks.
4. Fold a third of the whites into the chocolate batter to loosen it, then gently fold in the rest alternately with the sifted flour, keeping the mixture light and airy.
5. Pour the batter into the tin, level the top and bake for 45 to 55 minutes until a skewer inserted in the center comes out clean, then cool in the tin for 10 minutes before turning out onto a rack to cool completely.
6. Warm the apricot jam, pass it through a sieve, then brush a thin even layer over the top and sides of the cooled cake and let it set for a few minutes.
7. Melt the remaining 100 g chocolate with the confectioner's sugar and a splash of hot water to make a smooth glaze, pour it over the cake and spread quickly to coat, then let it set before slicing.

You'll use: Oven · Pan · Saucepan · Whisk