Cake: Preheat the oven to 150 degrees C. Use a 23cm springform cake tin. Line base of tin with baking paper.
Break up chocolate. Melt in a bowl placed over simmering water. Using an electric mixer, beat the chocolate, butter, icing sugar, vanilla essence and egg yolks in a medium bowl until well combined. Sift flour and baking powder then stir into the batter. Beat egg whites in a separate bowl until stiff and fold into batter with a metal spoon.
Place batter in the prepared cake tin and smooth the top, building the mixture up a little higher towards the edge. Bake for 60–70 minutes. Remove from oven then let stand for 5 minutes. Remove the outer ring of the cake tin.
Cover cake with baking paper. Weigh down with a small board and leave to cool completely. Turn onto wire rack and remove tin base.
To Serve:Strain jam into a saucepan, add a little water and heat gently. Spread evenly over cake and allow to set.
Melt the chocolate in a bowl placed over simmering water and spread over the cake. To prevent cracking, lift the cake onto a serving platter before the chocolate hardens.
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