You can't have too much chocolate at Easter, especially when it's this dense and delicious Easter chocolate torte.
This low, two-layer Easter cake is a chocoholics dream, with a moist, dark sponge and a beautiful glossy ganache over the top. Sandwiched in the centre is a generous layer of apricot jam. This is the tradition filling for this kind of chocolate torte. The original is called Sachertorte and comes from a cafe in Vienna. This is one of those cakes where a little goes a long way so you should find it serves more people than you'd expect for a cake of this size - 12-14 portions. Though we always love tea and cake, this one goes expecially well with a nice, strong coffee, to match the bold flavour.
Ingredients
- 100g (3½oz) butter, softened
- 100g (3½oz) light soft brown sugar
- 100g (3½oz) ground almonds
- 4 large eggs, separated
- 50g (1¾oz) fresh brown breadcrumbs
- 150g (5½oz) plain chocolate, melted
- 225g (8oz) marzipan
- 4tbsp apricot jam, melted
- 200g (7oz) plain chocolate
- 200ml (7floz) double cream
- Mini Easter eggs, to decorate
WEIGHT CONVERTER
Method
- Grease a 23cm (9-inch) springform cake tin. Line the base. Preheat the oven to 190°C/375°F/gas 5.
- Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk the egg whites until stiff and fold into the mixture. Spoon into the tin and bake for 40-45 mins. Cover the cake with a damp tea towel and leave to cool in the tin.
- Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9 inch) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt the chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.
- Place a baking tray under the wire rack. Pour the icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool. Decorate with the Easter eggs.
Top tip for making this Easter chocolate torte
If you want to vary the flavour a little and bring in some citrus, swap the jam for some marmalade instead.
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