Sacher Torte

prepLine a 20 cm / 8 inch springform tin on base and sides
prepPreheat oven to 140°C / 284°F fan forced, rack in centre
200 g / 7 oz dark couverture chocolate, melted			Fold in melted chocolate & coffee	Fold in flour, almond flour & cocoa	Fold in egg whites in 2–3 lots	Bake 140°C / 284°F, 50 min, cool in tin	Pour glaze over cake, set at room temp
1/2 teaspoon coffee powder
180 g / 6 oz soft butter	Cream butter & brown sugar 4 min until pale	Beat in vanilla & egg yolks one at a time
110 g / 3.9 oz brown sugar
2 teaspoons vanilla bean paste
6 eggs, room temperature, separated (yolks)
100 g / 3.5 oz cake flour
40 g / 1.4 oz almond flour / ground almonds
2 tablespoons cocoa powder
6 eggs, room temperature, separated (whites)	Whip egg whites to soft peaks
75 ml / 2.7 oz apricot nectar or orange juice	Heat apricot nectar & sugar, stir in rum	Brush cake, layer with jam & rum punsch
110 g / 3.9 oz caster or superfine sugar
1.5 tablespoons rum
150 g / 5 oz apricot jam
250 g / 8.8 oz dark couverture chocolate	Rest 1 hr, melt chocolate & butter
113 g / 1 stick butter, softened

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