Elegant Sacher Torte (Print Version)

# Ingredients:

→ Cake Base

01 - Granulated sugar (1 cup)
02 - Large eggs (6, separated)
03 - Vanilla extract (1 teaspoon)
04 - Semi-sweet chocolate (4 oz, melted and cool)
05 - All-purpose flour (1 cup)
06 - Salt (a pinch)
07 - Unsalted butter (½ cup/1 stick, softened)

→ Filling

08 - Apricot jam (½ cup)

→ Chocolate Glaze

09 - Semi-sweet chocolate (4 oz, chopped)
10 - Water (½ cup)
11 - Granulated sugar (1 cup)

# Instructions:

01 - Set your oven to 350°F (175°C). Grease a 9-inch springform pan and cover the base with parchment paper.
02 - Beat the softened butter with half the sugar until creamy. Add egg yolks, one after another, then mix in the melted chocolate and vanilla.
03 - Whisk egg whites with a pinch of salt until soft peaks form. Slowly mix in the rest of the sugar and beat until stiff peaks develop.
04 - Gently fold in whipped egg whites and flour, alternating them into the chocolate mix, keeping the batter fluffy.
05 - Pour batter into the prepared pan. Bake for 45-50 minutes, until a toothpick inserted comes out clean.
06 - Let the cake cool in the pan for around 10 minutes. Remove the sides, then cool it fully on a rack.
07 - Cut the cake into two horizontal layers. Spread apricot jam on the bottom part, and lay the top piece back on.
08 - Bring sugar and water to a boil, cook for about 5 minutes. Take it off the heat, then stir in the chocolate until you get a smooth mixture.
09 - Pour the warm glaze over the cake, spreading it evenly. Let it sit at room temperature while the glaze hardens.

# Notes:

01 - A traditional Austrian treat
02 - Best paired with whipped cream
03 - Pour glaze while it’s warm to make it smooth
04 - Fold gently to keep the batter airy

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