Sacher torte (2)

Chop the chocolate and melt in a Bain-Marie.

Rolled butter cream, kept at room temperature, with half the sugar.

Join chocolate spoon and stirring, the egg yolks, one at a time.

Very firm snow mounted the clear with the remaining sugar and add additional washers part butter to mixture with the whisk.

Then stir gently with the ladle the rest alternating flour meringue.

Grease and flour a springform, pour the mixture and cook in the oven at 180 degrees for 50 minutes.

Let cool, cut the cake in half and jam farcitelo.

Bring to the boil two tablespoons of jam with a tablespoon of water, pass through a sieve and spalmatela on the surface of the cake.

To get the icing melt the sugar in the water and, stirring constantly, let boil 5 minutes in a small pot from the bottom often.

Cool the syrup, add the chocolate and stir to dissolve it and get a smooth compound.

Put again the mixture on low heat and let Cook, stirring constantly, until thickened and a small amount of the mixture forms a soft ball when it is poured into cold water.

Remove from heat the frosting, mix again for 3 minutes to cool slightly, then pour it quickly and evenly spalmatela on the cake.

Keep in a cool place but not in the fridge.

This matte chocolate frosting is typical of Sachertorte.

The slices of cake are accompanied by whipped cream.

Not forgetting the lack of yeast; fitting well the clear you get the result.