Viennese Sachertorte

Ingredients for 1 servings:

• 130 g butter
• 130 g chocolate (cooking chocolate, dark)
• 130 g flour, smooth
• 110 g sugar (granulated sugar)
• 110 g sugar (baking sugar, a very fine granulated sugar, not icing sugar)
• 6 egg yolks
• 6 egg whites
• 1 vanilla pod(s), the pulp (possibly 1 sachet of vanilla sugar)
• Butter for the mold
• Jam (apricot jam)
• 125 ml water
• 300 g sugar (granulated sugar)
• 250 g chocolate (semi-sweet or cooking chocolate)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Warm the chocolate in the microwave (stovetop) under an upturned plate. Cream the butter with the sugar and vanilla seeds (vanilla sugar) until fluffy, gradually stirring in the egg yolks. When properly beaten, the mixture should be almost white. Then add the chocolate and mix well again. Beat the egg whites with the granulated sugar until semi-stiff and carefully fold in. Finally, stir in the sifted flour. Pour the mixture into a well-greased cake tin and bake in a preheated oven at 170°C for about 60 minutes. Leave the oven door ajar for the first 15 minutes (weigh a wooden spoon in the door). Turn the hot cake out and let it cool in the oven. Heat the apricot jam to about 70°C (if the jam is too solid, add a little water). Cut the cake in half. This works best with string. Spread the warm jam over the bottom half, assemble, and spread the jam all over the outside. Let it dry for at least 2 hours. For the glaze, boil the sugar and water for about 5 minutes, then let it cool completely. Soften the chocolate in a double boiler and mix well with the still-warm sugar solution to create a thick, smooth glaze. If it’s too thick, thin it with a little water (add a little at a time, otherwise it will quickly become too much). Place the cake on a wire rack, pour the lukewarm glaze over the cake, and smooth it all over (a hot palette knife works best). Chill the cake until the glaze has dried, then cut into 12 cake wedges (using a warm knife dipped in hot water or a wire cutter; there are also cake wedge cutters available). Serve with (unsweetened) whipped cream, if desired. Pour the whipped cream next to the cake, not on top. Serve with a good blend. Tip: If you don’t have baking sugar, you can mix granulated sugar with powdered sugar or make it a little finer in a blender. By the way: The original recipe for this sweet delicacy remains a closely guarded secret to this day!