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SACHERTORTE

3oz. (75 gm.) plain chocolate
1 Tbsp very strong coffee
1 tsp. vanilla essence
2 1/2 oz. (62 gm.) plain flour
2 1/2 oz. (62 gm.) softened butter
2 1/2 oz. (62 gm.) icing sugar, sifted
3 large eggs
Apricot jam

1. Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
2. Brush a 7 inch (17.5 cm.) loose-bottomed round cake tin with melted butter. Line base and sides with greaseproof paper. Brush with more butter. (Or use non stick baking paper)
3. Break up chocolate and put into basin with coffee and essence. Leave over a saucepan of hot, not boiling, water until melted, stirring once or twice. Leave to cool.
4. Sift flour twice onto plate.
5. Put butter with 1 1/2 oz. (37 gm.) sugar into mixer bowl. Cream with beaters until light and fluffy.
6. Beat in egg yolks and cooled chocolate mixture. Transfer to a second bowl.
7. Put egg whites into a clean dry mixer bowl, and beat to a stiff snow. Add remaining sugar. Continue beating until whites are shiny and stand in firm, high peaks.
8. Using a metal spoon, gently fold into chocolate mixture alternately with flour.
9. When smoothly combined, transfer to prepared tin.
10. Bake in center of oven for 40-50 min's. or until a wooden skewer, inserted into the center of the cake, comes out clean.
11. Leave in tin 5 min's, then turn out and cool on a wire rack. Remove paper.
12. When cake is completely cold, cut in half and sandwich together with apricot jam. Warm some more apricot jam, and brush over top and sides of cake to hold crumbs in place and prevent them mingling with the icing.
13. Stand cake on rack and cover top and sides with Mocha Icing.
14. When serving cake accompany, in traditional style, with a bowl of softly whipped cream.

MOCHA ICING

4oz. (100 gm.) plain chocolate
1 tsp. butter
2 tsp. instant coffee
8 tsp. hot water
2oz. (50 gm.) icing sugar, sifted.

1. Break up chocolate and put in basin with butter, coffee and 3 tsp. hot water
2. Stand basin over saucepan of hot, but not boiling, water. Leave until melted, stirring once or twice.
3. Put icing sugar into mixing bowl. With mixer at low speed, gradually beat in chocolate mixture alternately with remaining water, and continue beating for about 1/4 min. or until icing is smooth.
4. Use straight away.