Sacher Torte

Serves 8-10

250g butter, softened
250g caster sugar
250g plain choc, melted
few drops of vanilla extract
5 eggs, separated
250g plain flour
8tbsp apricot glaze or sieved apricot jam
whipped cream, to serve

for the ganache:
284ml whipping cream
200g plain chocolate, melted
1tbsp liquid glucose
60g plain choc flavour cake covering, melted

Preheat oven to 170, gas mark 3.  Beat the butter and sugar together until light and fluffy.  Beat in the melted choc and vanilla extract, then the egg yolks, 1 at a time.  Fold in the flour.
Whisk the egg whites until stiff.  Fold into the chocolate mixture, then pour into a round cake tin lined with baking parchment.
Bake for 45-60 mins or until form to the touch and a skewer inserted into the middle comes out clean.  Remove from the oven and leave to cook in the tin, then transfer to a wire rack.
Meanwhile, bring the cream to the boil in a small pan, then pour it over the melted choc and stir in the liquid glucose.  Leave to cool, stirring occasionally, until it reaches a coating consistency.
Slice the cake in 1/2 horizontally.  Spread one 1/2 with 1/2 the apricot glaze, then put the pieces back together.  Spread the remaining glaze over the top and sides of the cake.
Place the cake on a wire rack over a plate or try.  Pour the ganache over the top, using a palette knife to spread it evenly.  Any ganache that runs off can be reused.
Leave the cake in a cool place until the ganache has set, then use a long knife to mark the cake unto 8-10 portions,  Fill a small disposable piping bag with the melted cake covering and pipe the word 'Sacher' on each slice.  Leave to set before serving with whipped cream.