Sacher Cake

PREPARATION TIME: 2 HOURS
SERVINGS €“ 8
KCAL: 229
INGREDIENTS
•	5/8 cup / 120g Sugar 
•	1 cup / 120g Flour 
•	¾ cup / 120g Dark chocolate 
•	½ cup / 120g Oil 
•	4.2oz. / 120g Apricot jam 
•	6 Eggs 
•	1 tbsp. / 15 ml Lemon juice 
For the glaze:
•	¼ cup + 1 tbsp. / 60g butter 
•	½ cup / 80g chocolate. 
PREPARATION STEPS
1.	Beat the yolks with 1/2 sugar until thick foam.
2.	Mix butter and chocolate and melt it.
3.	Pour the chocolate to the yolks, mix gently with a spoon. Add flour and mix gently again.
4.	Whisk the egg whites until thick, add the remaining sugar and keep on whisking for a couple of minutes until the mass is shiny, firm and sugar crystals are dissolved.
5.	Add some beaten whites to the dough to soften it. Add the rest of the whites, (after them, the batter should acquire a liquid consistency.)
6.	Pour the batter into a mold and bake for 40 minutes at 180 °C / 356°F.
7.	Cut the cooled sponge cake in half.
8.	Heat the jam, rub through a sieve, smear the cake with half the jam. Cover with a second cake.
9.	Heat the rest of the jam with lemon juice, bring it to a boil.
10.	Glaze the cake on all sides, smearing with a brush or knife.
11.	Melt butter with chocolate, pour icing on chilled cake, spread.
12.	Let cool completely in the fridge for several hours before serving.