Viennese Sachertorte II

Ingredients for 12 servings:

• 200 g semi-sweet chocolate coating
• 200 g butter, soft
• 100 g breadcrumbs
• 150 g sugar
• 50 g powdered sugar
• 10 eggs
• 1 packet of vanilla sugar (preferably vanilla pulp)
• 2 tbsp flour
• 200 g jam (apricot jam)
• 150 g semi-sweet chocolate coating
• 200 g sugar
• some butter for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Sachertorte II

For the pastry, chop the chocolate and melt it in a bain-marie. Separate the eggs. Beat the egg whites with the sugar until stiff peaks. Cream the butter with the powdered sugar and vanilla sugar until fluffy, then gradually beat in the egg yolks. Mix the breadcrumbs and flour. Fold the chocolate into the butter mixture. Stir one-third of the egg whites into the mixture, then fold in the rest along with the breadcrumb mixture. Butter the springform pan. Smooth the pastry into the pan and bake for 15 minutes in the oven (preheated to 200°C) (center oven, 180°C fan oven). Then reduce the heat to 175°C (160°C fan oven) and bake the cake for a further 45 minutes (1 hour in total). Leave to cool in the pan for at least 3 hours (or better yet, overnight) and then turn out onto a wire rack. For the glaze, heat the jam and spread it all over the cake. For the glaze, chop the chocolate and melt it in a water bath. Boil the sugar with 1/8 liter of water for 5 minutes. Let the sugar solution cool, then stir it into the lukewarm chocolate until smooth. Let the glaze cool and then reheat. Spread it evenly over the cake. Serve with “Schlag” (unsweetened whipped cream).