Easter Sachertortes

Waking early and Sunday mornings don't really mix. But on Easter Sunday that's what we do. We put on our gumboots and walk around the dew-moistened garden in our pyjamas looking for egg-shaped chocolates, wrapped in pretty-coloured sparkling paper, glinting in the Autumn sun. We find them in the pot plants, in amongst the grass, in the crooks of tree branches, on top of garden furniture, underneath bushes. That Easter Bunny sure is agile.

After hunting for Easter eggs, relax and enjoy an Easter Sachertorte with a nice cup of tea. Go on, you deserve it!

Easter Sachertortes
from Delicious
Makes 4

For the Cake:
120g good-quality dark chocolate, chopped
75g unsalted butter, softened
55g caster sugar
4 eggs, separated
50g plain flour, sifted
pinch of salt

For the Ganache:
100g good-quality dark chocolate, chopped
50g unsalted butter

To Decorate:
Cocoa, sifted
4 small  chocolate eggs

For the Cake:
Preheat the oven to 180 degrees C. Grease 4 holes of a 6-hole (184ml) Texas muffin pan.

Place chocolate in a bowl over a pan of simmering water (don't let the bowl touch the water). Stir until melted, then cool slightly.

Bet the butter and sugar in the bowl of an electric mixer until very pale and fluffy (about 6 minutes). Add the egg yolks, one at a time, beating for 1 minute between each addition. Fold in the cooled, melted chocolate, followed by the flour.

Using a clean bowl and beaters, whisk the egg whites until stiff peaks form. Fold into the chocolate mixture in 3 batches, keeping as much air in the mixture as possible. Divide among muffin holes and bake for 20-25 minutes until a tooth pick inserted in the middle comes out clean. Remove from the pans and place on a wire rack to cool.

For the Ganache:
Stir the chocolate and butter in a pan over low heat until thick and melted.

To Serve:
Place a cake on each serving plate and spread with ganache. Dust with cocoa and garnish with a chocolate egg.