An easy variation on the original Sacher cake.
- Egg - 6
- Butter - 120 g (0.3 lbs)
- Powdered Sugar - 60 g (0.1 lbs)
- Sugar - 60 g (0.1 lbs)
- Plain Chocolate - 350 g (0.8 lbs)
- Flour - 120 g (0.3 lbs)
- Apricot Jam - 200 g (0.4 lbs)
- Oil - 2 tbs
Separate the egg yolks and whites. Mix the butter with powdered sugar, add egg yolks, and beat the mixture until frothy. Beat the egg whites and add sugar. Melt 150 g of the chocolate.
Add melted chocolate, egg whites and flour to the butter mixture.
Place baking paper and lay the dough in a skillet. Preheat the oven to 180°C/350°F and bake the dough for about 15 minutes. Test with a fork if the dough is thick enough.
Let it cool down, and cut into cubes. Spread with jam.
Melt 200 g chocolate, add oil, and coat each cube.
Also known as: Chocolate Cake