Ingredients

- 150g flour

- 150g butter

- 150g sugar

- 160g dark chocolate

- 1 teaspoon of vanilla extract

- 6 eggs

- 16g baking powder

- 200g orange jam (or apricot jam)

- 2 teaspoons of rhum

To spread on top

- 100g orange jam

- 2 tablespoons of water

Chocolate coating

- 100g sugar

- 100ml water

- 200g dark chocolate

Weigh and melt the dark chocolate in the microwave or in a small pot.

Preheat the oven to 180°C (350F). Separate the egg yolks and the whites into 2 bowls.

In a bowl, beat butter until fluffy, and slowly add the sugar, mix until creamy.

Add the 6 egg yolks one at a time

Mix until incorporated.

Add one teaspoon of vanilla extract and the melted chocolate. Mix well.

Add the flour and baking powder and mix until incorporated. Beat egg whites until stiff peaks form.

Add the whites in the cake mixture and gently inconrporate them using a spoon.

Butter a cake pan and add the cake mixture. Bake in the oven for 40 min at 180°C (350F). Check with a toothpick the center to be sure it is not wet.

Let the cake cool at room temperature for 10-15min and then remove it from the pan. Flip it on a cutting board.

Cut in half the cake with a knife. Let the cake cool for another 10-15 min. In the meanwhile beat the jam with a spoon to make it smoother.

Add one or two teaspoons of Rhum (optional) and mix the jam. Spread the jam mixture on the bottom half of the cake then cover it with the other half.

Prepare the coating: in a small pot bring to boil 100ml of water with 100g of sugar. Then turn the heat low and add 200g of chocolate to melt. Stir until it gets dense.

To make the coating easier you can place a grid (we used an oven grid) over a flat surface (we use a pizza tray). You can also use just some parchment paper to collect the extra chocolate. Place the cake on top of the grid. Warm up in the microwave 100g of jam to make it more liquid and with a strainer pour the jam juice on top of the cake.

Spread the juice with a kitchen brush. Now pour the melted chocolate mixture on top of the cake. Add enough to cover the top of the cake.

With a spatula spread uniformely the chocolate on top of the cake. Pour the chocolate mixture to let it drip on the side of the cake. Use a spatula to spread it uniformly. Let the cake cool in the refrigerator for at least half an hour.

To write "Sacher" on top of the cake use the extra chocolate you saved from the coating. Warm it a bit if needed and put it in a zip bag. With a scissor cut a tiny edge of the bag. Squeezing the bag with your hand, write "Sacher" on top of your cake.

This cake can be served with extra jam at the side (better if warm) or with a spoon of whipped cream (look the recipe here). Serve cold.