Sachertorte

Preheat the oven to 160 °C. Use a small portion of the butter for the cake to grease a 22 centimetre cake tin, then line the base with baking paper. Separate the egg whites from the yolks.

Melt the 130 g of dark chocolate in the microwave, then leave to cool slightly, stirring often.

Let the remaining butter for the cake soften. Beat the remaining butter, mix in the icing sugar on a low speed, then beat for another 2 minutes on a high speed. Add the egg yolks one at a time, followed by the melted chocolate and vanilla.

Whisk the egg whites with the caster sugar. First mix a quarter of this mixture into the chocolate cake mixture, then gently fold in the rest.

Sift half the flour over the mixture and fold it in gently; repeat with the rest.

Pour into the tin and bake for 45 minutes at 160 °C, until a skewer comes out with no raw cake mixture on it.

Leave to cool slightly for 10 minutes, turn out of the tin, then leave to cool for 30 minutes on a wire rack. Spread the apricot jam over the cold cake.

Melt the 260 g of chocolate for the icing over a low heat with its 60 g of butter. Leave to cool slightly for 5 minutes, then spread over the cake. Leave to set for 20 minutes before serving.