Elegant Sacher Cake (Printable Version)

# What You'll Need:

01 - Soft unsalted butter (1 stick/½ cup)

02 - White sugar (1 cup)

03 - Six large eggs, whites and yolks divided

04 - Melted and cooled semi-sweet chocolate (4 oz)

05 - Pure vanilla extract (1 teaspoon)

06 - Regular flour (1 cup)

07 - Tiny bit of salt

08 - Tangy apricot jam (½ cup)

09 - White sugar (1 cup)

10 - Fresh water (½ cup)

11 - Chopped semi-sweet chocolate (4 oz)

01 - Get your oven hot at 350°F (175°C). Butter a 9-inch springform pan and put parchment on the bottom

02 - Mix the butter with ½ cup sugar till it's light. Drop in egg yolks one by one, then mix in the chocolate and vanilla

03 - Whisk the egg whites with salt until they form soft peaks, slowly add the rest of your sugar and keep beating until stiff

04 - Gently mix egg whites into your chocolate blend in three batches, switching with flour, keeping everything fluffy

05 - Dump the mix into your pan and bake about 45-50 minutes until a toothpick comes out dry

06 - Let it sit in the pan for 10 minutes, then take off the sides and cool it all the way

07 - Cut the cake across the middle, smear jam on the bottom half, put the top back on

08 - Cook sugar and water together for 5 minutes, take it off the heat, throw in chocolate and stir till smooth

09 - Pour the hot glaze on top of your cake, spread it around. Let it harden at room temp

01 - Famous sweet treat from Austria

02 - Usually paired with a dollop of whipped cream

03 - Pour the glaze while it's hot for a shiny top

04 - Be gentle when mixing to keep air in the batter