Sacher Torte Dessert (Print Version)

# Ingredients:

01 - Large eggs (6, yolks and whites separated)

02 - Unsalted butter (½ cup/1 stick, softened)

03 - All-purpose flour (1 cup)

04 - Vanilla extract (1 teaspoon)

05 - Granulated sugar (1 cup)

06 - Semi-sweet chocolate (4 oz, melted and cooled)

07 - A pinch of salt

08 - Apricot jam (½ cup)

09 - Semi-sweet chocolate (4 oz, chopped)

10 - Water (½ cup)

11 - Granulated sugar (1 cup)

01 - Set your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment and grease all around.

02 - Cream the butter and ½ cup sugar together until smooth. Add yolks one by one, then mix in the cooled melted chocolate alongside the vanilla.

03 - Mix egg whites and salt until they look soft and pillowy. Gradually add the rest of the sugar and whip until stiff peaks hold.

04 - Gently fold in the whipped egg whites and flour alternately into the chocolate mixture, keeping the batter light and airy.

05 - Transfer the batter into the pan and bake for about 45-50 minutes. A toothpick inserted in the center should come out clean.

06 - Let the cake cool in the pan for about 10 minutes. Remove the sides, then cool completely on a rack.

07 - Slice the cake horizontally in half. Spread apricot jam over the bottom layer and gently place the top layer back.

08 - Heat water and sugar to boiling for 5 minutes. Turn off the heat, toss in the chopped chocolate, and stir until it blends smoothly.

09 - Spread the warm glaze over the cake, smoothing it out evenly. Let it set at room temperature.

01 - A traditional treat from Austria

02 - Pairs wonderfully with whipped cream

03 - Use warm glaze to get that shiny finish

04 - Be careful while folding the batter to keep it airy