Sachertorte

• 150 g dark plain chocolate
• 250 g unsalted butter, softened
• 200

Grease and flour a 20 cm round cake tin. Melt the plain chocolate in a bowl over a pan of hot, but not simmering, water; then set aside and allow to cool. Cream the butter with half of the caster sugar until the mixture is pale and soft, then beat in the egg yolks gradually.

Whisk the egg whites until they stand in soft peaks, then gradually whisk in the remaining sugar to make a soft m