Starbucks VIA™ Colombia Sachertorte

Heat your oven to 180C/Gas mark 4. Butter a 23cm (9in) diameter springform cake tin. Sift the flour, Starbucks VIA™ Colombia and cocoa powder into a bowl and set aside. Separate the eggs. Beat the egg yolks and sugar until thick and creamy. It should form ribbons when you lift the beater. Stir in the vanilla extract. In a clean, dry bowl, beat the egg whites until stiff and peaky. Gently fold a little egg white into the egg yolk mixture, followed by the remaining egg whites. Gently fold the sifted flour, Starbucks VIA™ Colombia and cocoa powder into the mixture, adding two tablespoonfuls at a time. Transfer the mixture into the cake tin and bake for 30 to 35 minutes until a thin skewer inserted into the centre comes out dry. Leave to cool in the tin for ten minutes, then remove from tin and cool completely.

To assemble, cut the cake into two equal rounds and place the base on a wire rack over a baking sheet. (If the top has risen considerably, consider cutting off the domed part to level the top.) Warm the apricot jam in a small saucepan and spread a thin layer on the top of the bottom half and its sides. Replace the top half of the cake and spread top and sides with jam. You might not use all of the jam. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until glossy and smooth, then set aside for a couple of minutes. Pour over the top of the cake and sides, smoothing the sides with a hot, smooth knife if necessary. Allow to cool, then to set hard in the fridge for an hour or two before serving.