Sacher Torte

For Batter

• Preheat the oven to 180-200°C.
• Melt chocolate in a double boiler over hot water (Bain Marie, "im Wasserbad").
• If you don't have a double boiler you can also use a normal pan filled with water and with a smaller pan in it.
• Remove from heat and let the mass cool, then do the same with butter and add it to chocolate.
• Add the sugar and the egg yolks little by little while carefully stirring.
• Beat the egg whites and mix into the batter.
• Then add the bakery powder and the flour gradually while constantly stirring.
• Pour batter into a greased spring form pan.
• Bake at 165°C for 50 to 60 minutes.
• Allow the cake to cool completely before removing from pan and before icing.
• Once cool remove the cake from pan then slice horizontally.
• Insert a filling of pureed jam between the layers.

For Icing

• Melt chocolate and olive oil shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
• It’s best served with a little sugarless cream, which helps soften the extremely dense cake.