Sacher cake is a real Austrian classic. I would not say much, maybe just that this is a very good Sacher recipe! Enjoy!

Preparation time: 205 minutes (40 minutes of active work + cooling)

For how many servings (slices)?:

Preparation

1. Preheat the oven to 180 C (365 F). Line the bottom of a 22 cm (8,66 in) springform cake tin with silicone baking parchment.

2. In a bowl blend the butter and the castor sugar until fluffy.

3. When the butter mixture is fluffy, still stirring, add the egg yolks one by one.

4. When the butter is well combined with the egg yolks, by constant stirring, pour the melted chocolate in, too. Stir well, then put the mixture aside.

5. In another bowl start to whisk the egg whites. When slightly frothy add the sugar, and then continue whisk until stiff.

6. Gently fold the whisked egg whites into the chocolate-mixture. Stir slowly. Add flour in small amounts.
Attention! The dough should be homogeneous, but take care not to beat it over!

7. When the dough is ready, spoon it into the tin, and bake in the preheated oven at 185 C (365 F) for 60 minutes.
Attention! Test the cake using a baking needle!

8. While the cake is being baked, start to make the topping, and prepare for the filling of the cake.

9. To prepare the topping, pour the water, the sugar and the vinegar into a bowl. Over a low heat, constantly stirring, boil the liquid.

10. When the liquid is boiled, turn off the gas, and add the chocolate. Stir until smooth.

11. When the chocolate is well combined, add the butter, and stir again until smooth. Put it aside.

12. To prepare for the filling of the cake place the apricot jam in a pot on the cooker. By the time our sponge cake cools down, we should have the apricot jam boiled.

13. When the sponge cake cools down, take it off the tin, cut its top off (horizontally) and then cut the cake into half (also horizontally). The surfaces of the two cake halves should be flat and even.

14. Spread the top of the lower part of the cake with half of the hot apricot jam. Place the upper part on its top. Now spread the whole surface of the cake (side and top) with the remaining apricot jam. When ready, refrigerate the cake for at least one hour.

15. When the sponge cake has cooled down, spread the topping on its surface. Once again, refrigerate for an hour.
Attention! If our topping has a hard upper layer, or has completely become thick, melt it over a low heat, and after spread it on the cake. If the topping is not smooth enough after melting, feel free to use a hand mixer to make it softer!

16. When the cake has cooled down, slice it with the help of a knife dipped into hot water.