Sachertorte

1. Heat the oven to 180°C (350°F).

2. Grease and line a 9 inch deep, round cake pan.

3. Beat the butter until creamy. Add the sugar and mix until fluffy. Beat in the egg yolks one at a time. Break the chocolate into pieces and melt in the top of a double boiler. Remove from heat and stir in the vanilla. Mix the melted chocolate into the butter mixture.

4. Sift the flour and salt and fold into the chocolate mixture. Whisk the egg whites with a pinch of salt until stiff. Fold them into the chocolate mixture using a metal spoon. Transfer to the prepared cake pan and cook in the centre of the oven for 1 hour.

5. When cooked, the cake should spring back when lightly pressed. Allow the cake to cool in the tin for 5 minutes. Turn out onto a wire rack and leave until completely cold. Cut the cold cake horizontally into two layers.

6. Heat the apricot spread and lemon juice. Strain and leave to cool slightly. Spread half the spread over the bottom layer. Place the other layer on top and lightly brush the top and sides with the remaining spread.

7. To make the icing, put the fine sugar, cocoa and water in a saucepan and bring to the boil. Boil for 1 minute stirring all the time. Remove from heat, stir in the vanilla. Beat in the butter a little at a time. Leave to cool slightly. Coat the top and sides of the cake with icing and leave to set.

8. Melt the milk chocolate. Put into a piping bag with a fine writing nozzle and pipe 'Sacher' across the top. Leave to set before cutting the cake.