I always enjoy doing blog posts about food, so here's an especially yummy, sweet, chocolate-y one for you. This postcard, a special surprise sent from Austria, shows a dessert called Sachertorte, named after its creator Franz Sacher. This confection is traditionally composed of two layers of dense, mildly sweet chocolate sponge cake with a layer of apricot jam in the middle. The cake is covered on the top and sides with a dark chocolate icing and traditionally served with unsweetened whipped cream.
2. Then, when the chocolate has cooled slightly, fold it gradually into the creamed butter mixture and then add the vanilla extract. Next, sift the flour and baking powder together into a bowl, then put it all back into the sieve and sift it into the mixture a little at a time, carefully folding it in with a large metal spoon. When all the flour is incorporated, wash the whisks in warm, soapy water and dry them thoroughly.
4. Now warm the apricot jam and brush the cake all over with it. Next, to make the icing, melt the chocolate with the cream, again in a bowl over simmering water. Then remove the bowl from the heat, and stir in the glycerine, to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top and the sides completely. Then leave it to set, which will take 2-3 hours.