This traditional chocolate cake was invented by the Austrian Franz Sachet, and is one Viennese specialty. It's a chocolate sponge cake with a filling of apricot jam and a chocolate icing. And appropriately, according to Wikipedia December 5 is National Sachertorte Day.
A small stovetop pot
Springform (26 cm or 11 inches in diameter)
Some grease
Cake batter:
150 g semisweet chocolate of good quality
6 eggs
A pinch of salt
75 g powdered sugar
120 g butter or margarine
75 g sugar
Vanilla aroma
130 g flour
Filling:
200 g apricot jam
Decoration:
150 g semisweet chocolate of good quality
Preparation:
1. Preheat oven to 180 degrees Celsius (350 F). Grease bottom of springform.
2. Add water to a stovetop pot and bring to a near boil. In the meantime cut the chocolate into smaller pieces and add to a bowl. Put the bowl with chocolate over the hot water, and slowly melt the chocolate in the hot waterbath.
3. Separate eggs. Using an electric hand mixer beat the egg whites with the pinch of salt until very stiff. Slowly add the powdered sugar and keep beating.
4. In a separate bowl add butter or margarine. Using an electric hand mixer beat until soft. Add in the vanilla aroma and sugar and mix until a smooth batter has formed. Stir in the melted chocolate, the the flour.
5. Carefully fold the stiff egg whites under the chocolate batter. Pour batter into springform and bake at 180 degrees Celsius (350 F) for about 45 minutes. Check with a toothpick whether done (if the toothpick comes out clean the cake is done)
6. Remove cake from oven. Carefully remove outer ring of springform. Flip the cake upside down onto a plate or board, the remove springform bottom. Flip cake back onto a cooling rack and let fully cool down.
7. Cut cake horizontally in half. Spread apricot jam on the cut surface of the bottom half, then put back top half.
8. Melt the chocolate for the decoration as described above. Pour chocolate over cake middle and coat cake evenly using a knife while turning the cake.
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