Chocolate and orange is a no-fail combination, but we've taken it up a notch with this aromatic twist on the time-honoured Sacher torte.
- 200 gm dark chocolate (70% cocoa)
- 150 gm butter, softened
- 8 eggs
- 150 gm (⅔ cup) caster sugar
- 110 gm (¾ cup) plain flour
- 2 tsp mixed spice
- 85 gm (¼ cup) orange marmalade, warmed
- 300 gm dark chocolate (70% cocoa), coarsely chopped
- 300 ml pouring cream
- 1Preheat oven to 180°C. Grease a 20cm springform tin and line base and side with baking paper (see note).
- 2Place chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the water touch the base of the bowl) and stir until melted and smooth (3 minutes). Cool slightly.
- 3Whisk eggs and sugar in a large bowl of an electric mixer until tripled in volume (8 minutes). Sift over flour and spice and gently fold with a whisk to combine.
- 4Transfer chocolate mixture to a large bowl. Fold in egg mixture in two batches, then pour mixture into tin and smooth the surface.
- 5Bake cake until a skewer inserted into the centre comes out clean (50 minutes). Stand cake in tin for 20 minutes before transferring, top-side up, to a wire rack to cool.
- 6For the chocolate glaze, place chocolate in a heatproof bowl. Place cream in a small saucepan and bring to the boil. Pour hot cream over chocolate and stir until smooth.
- 7Trim top of cake to level. Cut a round of baking paper slightly larger than the cake and place on a wire rack. Turn cake upside-down onto the baking paper. Cut cake in half horizontally, spread base layer with warmed marmalade then top with remaining cake layer. Place cake on a rack over a tray, then pour glaze over, using a palette knife to spread glaze evenly.
If you can, lock in the base of your springform tin upside-down, so the base is level. This will make it easier to slide the cake off the base.