the chocolate sponge cake for the chocolate coating in a 40 ° C water bath and
butter until fluffy in a correspondingly large bowl with 1/3 of the icing sugar
and the egg yolks.
vanilla and stir the lukewarm chocolate.
the egg whites with the remaining sugar until stiff and fold in the sifted flour
and loose with the almonds.
the ground - not the edge - the springform pan with butter and sprinkle with
mass fill and paint the surface smooth.
at 180 ° C in a preheated oven 40 to 50 minutes.
the chocolate glaze the sugar, chopped chocolate and cocoa powder mix in a
saucepan with the water and cook until thick thread. This point is
reached when the glaze stringy. Remove
from heat, pour into a bowl and with a wooden spatula keep the glaze constantly
on the move - the expert calls it "Beating" - until it becomes
the cooled chocolate sponge once, to a floor brush with half the apricot jam and
put the other on. Cook
the remaining jam with the water for a few minutes, strain and thus reap the
entire cake evenly.
put on a wire rack, cover with chocolate glaze and let dry.
The original "Sachertorte" is not decorated, but also presents itself in its dark