Sacher torte

Prepare the cake: chop the chocolate, cut into small pieces butter kept at room temperature, separated egg yolks from the whites.

Put on the fire a small saucepan with the chocolate and 1 tablespoon of water, melt the chocolate with the low heat, then remove the small saucepan from stove and mix the butter stirring.

Aside from work the egg yolks with sugar and salt, beat until foamy soda egg whites, sift the flour.

Begin to add the chocolate mixture a little whipped egg whites and a little flour; continue until exhaustion.

Pour the mixture into a mold final buttered and floured round, put to bake in the oven at moderate temperature for 40 minutes.

When the cake is ready dessert, turn out and let it cool, then cut it in half and farcitelo with a thin layer of apricot jam.

The rest of the extended jam with very little water, spalmatela on the edges and on the surface of the cake, then chop the chocolate, put it in a small saucepan with sugar and 10 cl of water.

Put on low fire, stir and when you've got a kind of glossy cream pour on the cake and then another.

NB.

It's a dessert whose packaging can be carried out in two stages: the day before you make the cake and decorate before serving.