Austrian Sacher Torte authentic recipe; light chocolate cake with apricot jam
INGREDIENTS
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7 egg yolks
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150 g softened butter
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125 g icing sugar
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200 g dark chocolate
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1 packet (8g) vanilla sugar
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7 egg whites
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125 g crystal sugar
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A pinch of salt
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150 g flour
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Butter and flour for the mould
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150 – 200 g apricot jam, for spreading
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Rum, optional
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For the glaze:
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200 g dark chocolate coating or cooking chocolate
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250 g sugar
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150-170 ml water
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