Sachertorte

Preheat the oven to 180C (350F). Grease a 23cm round springform tin and line the base with baking paper. Melt the 200g dark chocolate in a heatproof bowl set over simmering water, then set aside to cool slightly.

Beat the softened butter with 100g of the sugar using an electric mixer until pale and fluffy, about three minutes. Add the egg yolks one at a time, beating well after each addition, then fold in the melted chocolate.

In a separate spotlessly clean bowl, whisk the egg whites until soft peaks form. Gradually add the remaining 50g sugar, continuing to whisk until the meringue is glossy and holds firm peaks when the whisk is lifted.

Fold one-third of the meringue into the chocolate mixture to lighten it, then gently fold in the remaining meringue in two additions along with the sifted flour, taking care not to knock out the air.

Pour the batter into the prepared tin and smooth the top. Bake for fifty minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for ten minutes, then turn out onto a wire rack.

Once completely cool, slice the cake horizontally into two even layers using a long serrated knife. Spread the warm strained apricot jam generously over the cut side of the bottom layer, then replace the top layer.

Spread a thin layer of apricot jam over the top and sides of the entire cake to seal in crumbs. Allow this jam coating to set for at least one hour at room temperature before applying the chocolate glaze.

Make the glaze by combining the sugar and water in a saucepan, boiling for five minutes until syrupy. Remove from heat, add the chopped chocolate, and stir until perfectly smooth and glossy with a pourable consistency.

Set the cake on a wire rack over a tray. Pour the warm glaze over the centre, tilting the rack to let it flow evenly over the top and down the sides. Smooth with a palette knife if needed, then let set completely before serving.