Sacher Torte

Prepare the ingredients. Prepare all the ingredients and lay them out on your work surface - we will cook them step by step 🍫✨

Melt the chocolate and butter over a bain-marie. Melt half of the chocolate and the butter in a bowl over a water bath for about 5-7 minutes until a smooth mixture forms, then set aside to cool slightly

Separate the egg yolks from the egg whites. Separate the egg yolks from the egg whites

Whisk the egg yolks with the sugar. Whisk the egg yolks with the sugar using a mixer for about 3-5 minutes until you have a smooth, light cream

Mix the chocolate and butter with the egg-yolk cream. Slowly fold the melted chocolate and butter into the whipped egg yolks; the mixture must not be hot so the yolks do not curdle

Add the flour. Gradually add the sifted flour and gently mix to form a smooth batter

Whisk the egg whites into stiff peaks. Whisk the egg whites with a pinch of salt into stiff peaks for about 3-4 minutes

Add the whipped egg whites. Carefully fold the whipped egg whites into the batter so it stays fluffy

Grease the baking pan with butter and add a little flour. Grease the cake pan with butter and dust it with flour (shake out the excess flour), line the bottom with parchment paper, pour in the batter, and bake in the oven at 180 C for about 50 minutes until the sponge is baked through

Remove from the oven. Remove the sponge from the oven, turn it out onto a plate, peel off the parchment paper, and let it cool at room temperature so it does not collapse

Cut the sponge in half. Cut the cooled sponge in half, spread with jam, cover with the other half, and spread the top as well

Melt the chocolate and cream for the glaze over a bain-marie. Melt the second half of the chocolate with the cream over low heat for about 2-3 minutes, stir until smooth, let cool slightly (it must remain pourable), and pour over the sponge; if needed, repeat the process for a thicker glaze layer

Serve. Serve and enjoy 🍫🍽️✨