Sacher Torte

Preheat the oven to 150°C (300°F). Grease a 26 cm springform pan and dust it with flour.

Separate the eggs. Melt the dark chocolate in a bowl over a water bath and let it cool to lukewarm.

Beat the egg whites until stiff peaks form.

Beat the egg yolks, softened butter, powdered sugar and the melted chocolate until creamy and fluffy.

Fold in the flour and the beaten egg whites alternately, working gently until a uniform batter forms.

Pour the batter into the prepared pan and bake for about 45 minutes.

Let the cake rest for 10 minutes, remove it from the pan and slice it horizontally in half.

Spread apricot jam on the cut surface, reassemble the cake and cover the outside with jam as well.

Allow the jam layer to dry slightly, then coat the cake with the chocolate glaze.