Sacher Torte

Photo: flickr user Gog Llundain

Ingredients

5 tablespoons butter, at room temp

6 tablespoons sugar

3 ounces semisweet chocolate pieces, melted

4 egg yolks

1 cup plus 1 TBL flour

5 egg whites

1/2 cup apricot jam

Preparation

Preheat oven to 325 degrees . Grease & lightly flour a deep 8" springform pan.

Cream the butter, add the sugar gradually & cream until fluffy. Add the chocolate & mix thoroughly, scraping the bottom of the bowl several times. Add the yolks 1 at a time & mix well after each addition. Stir in the flour until no particles show.

Beat the whites until stiff but not dry & gently fold them into the batter until no white shows.

Turn the batter into the prepared pan & bake on the lower rack of the oven until the cake shrinks from the sides of the pan & rebounds to the touch when pressed gently in the center, or about 1 1/4 hours.

Let the cake stand 10 minutes on a rack before turning out of the pan. (the cake will shrink slightly on cooling.)

Turn the cake out on the rack, turn right side up & let if finish cooling.

Stand the rack & cake on wax paper & spread the top of the cake with jam. Pour any desired chocolate icing over the cake & spread it quickly to coat the top & sides.