Sacher Torte

Method

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1. Melt the chocolate in a double boiler and let it cool slightly.
2. Beat the soft butter with half of the sugar until light and creamy.
3. Add the egg yolks one at a time, mixing well after each addition.
4. Stir in the melted chocolate until combined.
5. Whip the egg whites with a pinch of salt and, when foamy, add the remaining sugar and continue whipping until stiff peaks form.
6. Gently fold the whipped egg whites into the chocolate mixture.
7. Fold in the sifted flour little by little, mixing gently.
8. Pour the batter into a buttered and floured 22 cm cake pan.
9. Bake in a static oven at 170°C for about 40–45 minutes.
10. Check with a toothpick before removing from the oven and let the cake cool completely.
11. Slice the cake horizontally and warm the apricot jam slightly to loosen it.
12. Spread an even layer of jam inside the cake and a thin layer on top.
13. Heat the cream without letting it boil, pour it over the chopped chocolate and stir until smooth and glossy.
14. Pour the glaze over the cake and smooth it out.

Buon appetito!

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