Sachertorte

Ingredients:

• 140 g butter (room temperature)

• 110 g icing sugar

• 1/2 vanilla pod (scrape marrow out of sticks)

• 6 egg yolks

• 6 egg whites

• 130 g dark chocolate

• 110 g granulated sugar

• 140 g flour

• 200 g of apricot jam

• Butter (for mold)

• flour (for mold)

• cream (for decoration)

For the glaze:

• 200 g granulated sugar

• 125 ml of water

• 150 g chocolate

Preparation:

In a bowl, mix the soft butter with powdered sugar and vanilla until a creamy mass. Slowly stir in the egg yolks and can beat until a thick foam. Chocolate melt in pairs and add to the mixture. Make egg whites, slowly then add granulated sugar and lay on until you get the shine and harden so that it can cut. Snow add a previously prepared mixture of egg yolks, all sprinkle with flour and gently stir with a wooden spoon. At the bottom of the mold for the cake set the baking sheet, and the edge of the mold with butter and sprinkle with flour. Put the pastry in the mold, flatten it, and bake for 55 to 60 minutes in an oven pre-heated you up to 170 ° C. The first 10 - 15 minutes leave the oven door open 1 cm, then close them. (The cake is baked good when you give in to a light finger pressure). Cake (with mold) leave to cool for 20 minutes. Remove the paper, turn the cake again and leave to cool in order to remedy the unevenness on the surface. Then with a sharp knife horizontally in half a cake. Heat the jam a little, stir until smooth, spread it both halves of the cake and then reconnect it. And the edges of the brush with jam and let it dry. Icing sugar to boil water for about 5 minutes, let it boil and allow to cool slightly. Melt the chocolate steamed and gradually mix with sugar solution, until a thick, smooth glaze. In one quick motion pour cake in the fewest moves evenly glaze. Let the cake is dried for several hours, until the icing hardens completely. In the end, cut into slices and serve with whipped cream