Sacher-style cake

Ingredients for 1 servings:

• 150 g butter
• 150 g powdered sugar
• 150 g dark chocolate or couverture
• 150 g flour
• 7 eggs, separated
• 1 pinch of salt
• 1 tsp baking powder
• 200 g dark chocolate coating
• 150 g apricot jam

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 35 minutes

always works, for 12 pieces

Bake the base a day in advance. This way, it will be easy to slice and won’t fall apart. Melt the chocolate in a double boiler and let it cool slightly. Cream the butter until fluffy, then gradually add the melted chocolate, half of the sifted powdered sugar, and the egg yolks, and beat until a beautiful foam forms. In a separate bowl, beat the egg whites until stiff peaks form and add the remaining powdered sugar. Beat until the egg whites are stiff peaks. Pour the egg whites over the chocolate foam, mix the flour with the baking powder, and sift over the top. Mix everything loosely. Transfer to a prepared springform pan. Bake at 170°C for 10 minutes, then at 150°C for another 55 minutes (convection oven). The next day, cut the cake in half crosswise. Warm the apricot jam and spread it over the bottom half of the cake. Place the lid on top and spread a thin layer of jam over the surface, including the edges. Let it dry, then cover with chocolate icing.