|Unsalted butter||125 Gram|
|Plain flour||1 Cup (16 tbs)|
|Apricot jam||3⁄4 Cup (12 tbs)|
|Glaze||1 Cup (16 tbs)|
|Dark cooking chocolate||100 Gram|
|Cream||1 Cup (16 tbs)|
|Golden syrup||1 Teaspoon|
Preheat oven to moderate 180C (350F). Grease and line two 23cm sandwich tins with circles of greased greaseproof or baking paper. Place chocolate and butter in a bowl and stand over hot water until melted, stirring occasionally with a wooden spoon. Add vanilla, cool slightly and beat in the egg yolks one at a time. Beat egg whites slowly with a pinch of salt until frothy. Increase speed and beat until soft peaks form, then add the sugar, 1 tablespoon at a time; continue beating until thick and glossy. Stir 3 tablespoons of this meringue into the chocolate mixture â€” this makes it easy to combine the chocolate mixture and the meringue. Sift the flour over the chocolate mixture. Using a metal spoon or rubber spatula with an over and under cutting motion, fold together the remaining meringue, chocolate mixture and flour. Do not over mix. Pour the mixture into the prepared tins and bake in a preheated moderate oven 180C (350F) for 20-30 minutes or until a fine skewer comes out clean when inserted in the centre of cakes. Remove tins from oven and stand on wire racks for 20 minutes; run a knife around cakes, turn out. When completely cold, store in sealed tins for 24 hours. Above: Smooth and rich, Lindy's Famous Cheesecake is a specialty of a popular old New York restaurant. Sieve jam into a small saucepan, add 1 tablespoon of hot water and heat slightly. Join cakes with V3 of the jam and brush top and sides with the rest of it. Stand cake on rack over a baking tray and, holding the saucepan over the cake, pour the glaze over. When icing stops dripping and starts to set, move to a serving dish. Refrigerate until the glaze has hardened. Sacher torte can be stored in the fridge for several days.
GLAZE: In a small heavy saucepan combine chocolate, cream, sugar and golden syrup. Heat gently until sugar dissolves, stirring with a wooden spoon, then boil without stirring for 5 minutes. In a small bowl, lightly beat egg white, then pour in the hot chocolate mixture, beating constantly. Pour back into saucepan. Cook, stirring, over a gentle heat for 3 minutes. Stir in vanilla. Allow to stand for only a minute before pouring over cake. â€¢ For more delicious cake recipes, see index.