Rich Sacher Torte (Print Version)

# Ingredients:

→ Cake Base

01 - ½ cup (1 stick) softened unsalted butter
02 - 1 cup white sugar
03 - 6 large eggs (separated)
04 - 4 oz semi-sweet chocolate (melted and cooled)
05 - 1 teaspoon vanilla extract
06 - 1 cup plain flour
07 - A pinch of salt

→ Filling

08 - ½ cup apricot jam

→ Chocolate Glaze

09 - 1 cup sugar
10 - ½ cup water
11 - 4 oz semi-sweet chocolate (chopped)

# Instructions:

01 - Set your oven to 350°F (175°C). Butter a 9-inch springform pan, and add parchment paper to the bottom for easier removal.
02 - Cream the butter and half the sugar until fluffy. Add yolks one at a time. Stir in the chocolate and vanilla once smooth.
03 - Whisk egg whites with the salt until soft peaks appear. Slowly add the rest of the sugar while continuing to whisk until stiff peaks hold.
04 - Gently add the egg whites to the chocolate mix in three parts, alternating with flour. Make sure you don’t lose the airiness of the batter.
05 - Pour the batter into the prepared pan and bake for about 45-50 minutes. A toothpick inserted in the center should come out clean.
06 - After baking, leave the cake in the pan for 10 minutes. Then, remove the pan’s sides and allow it to cool completely on a rack.
07 - Cut the cake horizontally into two layers. Spread the bottom half with apricot jam, then set the top half back on.
08 - Boil the water and sugar together for 5 minutes. Take it off the heat and stir in the chocolate until it’s silky smooth.
09 - Pour the glaze over the top of the assembled cake, using a spatula to evenly coat. Let it cool at room temperature until it’s set.

# Notes:

01 - A well-loved dessert from Austria
02 - Often paired with a dollop of whipped cream
03 - To get a perfectly smooth glaze, work while it’s warm
04 - Keep folding gentle to avoid deflating the mixture

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