This Recipe comes from our friend Emma at Usborne Books. This Children’s World Cookbook features lots of kid-friendly recipes with a little bit of useful info about each of the recipes. Enjoy!

This famous chocolate cake is very rich. Known as ‘Sacher’s cake’, it was first made by a cook named Franz Sacher, who baked it for an Austrian prince.

6 eggs
½ cup softened butter
½ cup sugar
8oz. semi-sweet chocolate squares
½ cup flour

For the icing:
2 tablespoons butter
1 cup powdered sugar
½ cup apricot preserves
2 tablespoons cocoa powder

Two 8in sandwich cake pans, greased and lined with a circle of wax paper

Oven temperature: 325F

1. Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
2. Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
3. Break half the chocolate into pieces in a small heat-proof bowl. Heat a saucepan of water over a low heat.
4. Stand the bowl over the pan and stir the chocolate until it has melted. Stir it into the creamy mixture.
5. Put the egg whites into a large bowl. Whisk them until they are firm and form soft peaks when you lift the whisk.
6. Mix the flour into the cake mixture, then gently fold in the egg whites with a metal spoon. Fold in one spoonful at a time.
7. Pour the mixture into cake tins. Smooth the top with the back of a spoon. Bake the cakes for 35 minutes.
8. Run a knife around the edge of the cakes to loosen them. Turn them out onto a wire rack and leave them to cool.
9. To make a thick icing, melt the rest of the chocolate in a bowl. Mix in a tablespoon of powdered sugar and the butter.
10. Use a knife to spread the chocolate icing onto one half of the cake. Then, put the other cake on top.
11. Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
12. Sift the cocoa powder and the rest of the powdered sugar into a bowl. Add water a little at a time. Spread it all over the cake.

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