Viennese Sachertorte

Ingredients for 1 servings:

• 150 g butter, soft
• 150 g sugar
• 6 eggs, separated
• 150 g dark chocolate
• 150 g flour
• 1 packet of baking powder
• 1 pinch of salt
• 300 g apricot jam
• 100 g dark chocolate coating
• 75 ml cream

Instructions

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

for a 26cm springform pan

Melt the chocolate in a double boiler and let it cool. It should only be lukewarm when added to the remaining ingredients. Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 75g of sugar. Mix the butter with the remaining sugar. Gradually stir in the egg yolks. Then stir in the melted chocolate. Mix the flour with the baking powder and slowly stir into the butter mixture. Finally, fold in the beaten egg whites with a spatula. Preheat the oven to 180°C (top/bottom heat). Pour the batter into a 26cm springform pan and bake on the middle rack for about 30 minutes. After 20 minutes, cover the cake with aluminum foil or baking paper to prevent it from overbrowning. Remove the cake from the oven and remove it from the pan. If a dome has formed during baking, simply turn the cake upside down and let it cool; the dome will then return to its normal size. The cake can cool like this for several hours; I prefer to continue working with it as quickly as possible so the jam can penetrate the cake properly; it often works better when it’s fresh. Heat the jam in the microwave until it’s liquid. Cut the cooled chocolate cake in half horizontally. Spread about half, or less, of the jam on the bottom layer. Place the second layer on top and spread it again, also covering the sides. Let the apricot jam dry slightly; this goes quickly in the refrigerator. Melt the chocolate coating in a water bath over low heat. Stir in the cream until both ingredients are combined. Pour this glaze over the Sachertorte and spread it all over with a wide knife. Traditionally, a dollop of unsweetened whipped cream (also called Schlagobers) is added on top, but I omitted this for calorie reasons.