Melt the butter and the chocolate in a bain-marie. Whisk the yolks with the 50g sugar until pale and creamy. Transfer to a mixing bowl, pour the chocolate over and fold in gently. Whisk the egg white and the remaining sugar until stiff peaks form. Sift the flour, mix in the ground almonds and gently fold it in the chocolate mixture. Next fold in the meringue. Divide the mixture into two greased 20cm. cake tins and bake at 175°c for approximately 30 minutes. Transfer the cakes onto cooling racks and allow cooling completely before assembling. To assemble, spread one of the cakes generously with apricot jam and sandwich them together. Pour over hot ganache allow to set and pipe over ‘Sacher’ with extra melted chocolate

Serves 12

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