Sachertorte–Austrian Chocolate Cake

Directions

1. 1Pre-heat the oven to 170C.
2. 2Grease the molds well.
3. 3Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
4. 4Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
5. 5Beat the butter with the fructose or sugar until light and creamy.
6. 6Add the egg yolks while continuing to beat.
7. 7Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
8. 8Whisk the egg whites with the remaining fructose or sugar until firm.
9. 9Gently fold in the egg whites into the mixture.
10. 10Transfer to the molds and cook for 25–30 minutes (for the small molds) or 35–40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
11. 11Leave to cool before removing from the mold.
12. 12Gently heat the jam and blend until smooth.
13. 13Spread the jam over the cake and leave to cool.
14. 14To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
15. 15Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
16. 16Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
17. 17Decorate with sugar pearls and serve with whipped cream.