SACHERTORTE

Difficulty: Medium
Cooking time: 60 min
Preparation: 60 min
Serves 12 people

INGREDIENTS FOR A MOULD OF 28 CM:
butter 150 gr
High-quality dark chocolate 200 gr
Flour 150 g
a pinch of Salt
8 egg whites + 2 whole
Vanilla 1 packet
Sugar 150 g
FOR ICING
Water 100 ml
Dark chocolate 200 gr
Sugar 200 gr
FOR FILLING AND COATING
Dark chocolate 30 gr
apricot jam 6 tablespoons

METHOD:
First take a round 28 cm diameter cake pan. Line the bottom with parchment paper. Separate the yolks from the whites. Melt the chocolate in a bain-marie or microwave, melt the butter and mix it with chocolate, then let cool and then add the yolks and mix well together.
Mix slowly adding the flour little by little until you will get a homogeneous mixture.
Beat the egg whites until stiff , add vanilla and sugar a little at a time mixed with, then finished with whites off eggs.
Put the chocolate mixture in a large bowl and pour inside 1 / 3 of the egg whites, mix them with a spatula until the mixture is smooth and free of lumps. Add to this the rest of egg whites, incorporating gently, stirring from bottom to top to trap air.
Preheat the oven to 180°C (convection oven) and bake your cake for about 50 minutes, or until, by inserting a toothpick into the centerit comes out clean and not dry.
Just removed from the oven, let the cake cool in pan for 5 minutes, then removefrom the pan and let cool on a wire rack.
Then, cut the cake into two halves: if your jam is fairly compact, heat 4 tablespoons in a small pan, then spread on one alf of the cake using a spatula, then cover with the other half of the cake. Mix the remaining jam on fire with a tablespoon of water, then sift it and brush the entire surface of the cake.
Put then the cake on a wire rack again and allow to dry for at least an hour. After this time, prepare the frosting to cover it. Put the chopped chocolate in another small saucepan, melt with sugar and water. As soon as sugar is dissolved bring to a boil and cook over high heat for 5 minutes and the temperature must not exceed 160 °C. Remove the pan from the heat and add the chopped chocolate, then stir until the coating becomes pretty smooth.
Immediately pour the icing on the cake (using a heated spatula), covering it evenly. Let it harden for at least two hours.