Sachertorte (pronounced zah ker tor tuh) is a layer cake with apricot and chocolate icing.
What you will need:
3/4 cup (150 grams) sugar
3/4 cup (150 grams) unsalted butter
1 1/2cups (300 grams) melted bitter-sweet chocolate
3/4 cup (150 grams) flour
1/4 cup (50 grams) apricot jam
Beat the egg whites for about 8 minutes with half of the sugar. (set aside) Then, beat the egg yolks with the other half of the sugar for 5 minutes. Add the butter to the egg yolks and then beat again. Next, add a half of the chocolate, and mix until well blended. Geltly fold in the flour and the egg whites into the egg yolk mixture, until mixed throughly. (be careful not to deflate them) Put the batter into a buttered form pan (22-26 cm or 8-9 in) and then bake it in a 180C or 360F oven. Bake for about an hour. Remove from the oven and allow the torte to cool to room temprature. Next, cover the torte with a thin layer of the apricot jam, and spoon the melted chocolate over the top. With a spatula, spred the chololate evenly over the top.
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