Use the best quality dark chocolate you can afford for this cake. Store the cake for a day, if possible, to allow the full depth of the flavour to develop.
This recipe was great and easy to follow. The cake turned out fantastic although I cut the cake in half horizontally and added an extra layer of apricot jam in there, as well as on the top of the cake. It gave it some added moisture and reminded me of the sachertorte I am used to eating when I go to the patisseries in Italy! - 09 Mar 2010