Grandma's Sachertorte

Ingredients for 1 servings:

• 150 g dark chocolate
• 150 g butter or margarine
• 150 g powdered sugar
• 5 egg yolks
• 150 g flour
• 1 tsp, leveled baking powder
• 5 egg whites
• 30 g sugar
• e.g. jam (apricot) for filling
• n. B. Chocolate coating, dark, for coating
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

moist chocolate cake with apricot filling

Melt the 150g of chocolate in a double boiler and let it cool slightly. Beat the melted chocolate with the butter until fluffy. Add the icing sugar and egg yolks, continuing to beat. Mix the flour with the baking powder and stir into the mixture. Beat the egg whites until stiff peaks form, gradually adding the 30g of sugar. Carefully fold the beaten egg whites into the batter. Pour the batter into a greased springform pan. Bake in a preheated oven at 180°C for approx. 50-55 minutes. Once cooled, cut the cake in half (if it’s very tall, you can also cut it in half) and spread the bottom layer with apricot jam. Place the lid on top. Finally, cover the entire Sachertorte with melted chocolate coating. Tip: It will keep forever if you wrap the cake tightly in aluminum foil. The longer the jam soaks into the batter, the moister it will be.