How to make
Melt the chocolate in a water bath. Then separate the whites from yolks. Beat half of the sugar with the butter with a mixer and then add the egg yolks. Keep beating.
Add the melted chocolate to this mixture and mix by hand. Pour the flour and baking powder. Stir until all the flour is absorbed.
Beat the egg whites with a pinch of salt. Shortly before a white mixture is obtained, we add the rest of the sugar to them. When a white mixture is obtained, we mix them with the yolk mixture in several stages.
Pour the resulting batter into a ring with a diameter of 11″ (28 cm). Bake in a preheated oven at 340°F (170°C) for exactly 1 hour.
We take half of the apricot jam and heat it slightly with about 20 ml of water on the stove. We check the baked chocolate cake with a toothpick to see if it is ready.
Then we cut it in half to get two sponge cake layers. On the two cake layers, first apply the warmed jam, and then the rest.
Stick the two sponge cake layers with the jam to each other. We heat the cream and pour it over the grated chocolate to make a ganache.
We apply warm ganache on the cooled cake layer. Leave the Sacher cake in the fridge for a few hours.
You have a gorgeous Sacher cake for your guests, which is a true Viennese jewel
