Classic Sacher Torte (Print Version)

# Ingredients:

→ Cake Base

01 - Unsalted butter (½ cup/1 stick, softened)
02 - Granulated sugar (1 cup)
03 - Large eggs (6, separated)
04 - Semi-sweet chocolate (4 oz, melted and cooled)
05 - Vanilla extract (1 teaspoon)
06 - All-purpose flour (1 cup)
07 - Salt (pinch)

→ Filling

08 - Apricot jam (½ cup)

→ Chocolate Glaze

09 - Granulated sugar (1 cup)
10 - Water (½ cup)
11 - Semi-sweet chocolate (4 oz, chopped)

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease 9-inch springform pan and line bottom with parchment
02 - Beat butter with ½ cup sugar until fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla
03 - Whip egg whites with salt until soft peaks form, gradually add remaining sugar and beat to stiff peaks
04 - Fold egg whites into chocolate mixture in three parts, alternating with flour, keeping batter light
05 - Pour into pan and bake 45-50 minutes until toothpick comes out clean
06 - Cool in pan 10 minutes, then remove sides and cool completely
07 - Split cake horizontally, spread with apricot jam, replace top layer
08 - Boil sugar and water for 5 minutes, remove from heat, add chocolate and stir until smooth
09 - Pour warm glaze over cake, spreading evenly. Let set at room temperature

# Notes:

01 - Classic Austrian dessert
02 - Traditionally served with whipped cream
03 - Glaze should be poured while warm for smooth finish
04 - Important to keep batter light and airy when folding

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