Sachertorte

Instructions

1. Preheat oven to 160°C, 320°F or gas 3.
2. Break 150 g of chocolate into small pieces and melt in a double boiler.
3. Separate the eggs and beat the whites with a pinch of salt until stiff.
4. Slit the vanilla pod lengthwise, scrape out the seeds, and cream the butter, sugar and vanilla seeds using a mixer.
5. Add the egg yolks one at a time and mix well.
6. Stir in the lightly cooled chocolate (warm but not hot).
7. Sift flour and cornflour.
8. Gradually fold in the flours and egg whites, alternating between the two.
9. Transfer to a greased springform cake tin and distribute evenly.
10. Bake on the middle shelf at 150°C, 300°F or gas 4 for 45 min.
11. Turn the oven off but leave the cake inside for another 15 min.
12. Check with a skewer to see if the cake is done.
13. Remove from the oven and allow to cool for 10 min. before removing from the tin.
14. Warm the jam in a pot.
15. Cut the cake in half horizontally and spread with jam.
16. Coat the sides of the cake with jam and leave to sit for 2 hours so the jam can be absorbed.
17. Melt the other 200 g chocolate in a double boiler and mix in the oil.
18. When lightly cooled (warm but not hot), pour and smooth the chocolate over the cake.
19. Refrigerate for at least 3 hours.