Chocolate Sacher cake with apricot jam

Cake is a typical dessert of Viennese cuisine and at the same time one of the most popular cakes in the world.The Sacher cake is a chocolate sponge cake with one or two layers of apricot confiture, covered on top and sides with chocolate icing. It is usually served with whipped cream.
The recipe for the "original" cake "Sacher" is kept secret. Experts say that the main secret lies in the chocolate glaze, which is made from three varieties of chocolate, which are produced exclusively for the glaze of the Sacher cake.
And today I propose to cook this incredibly delicious and very sweet cake!

1. First you need to separate the whites from the yolks.

All ingredients must be at room temperature.

2. Then melt the chocolate in a water bath.

3. In a separate container, beat very soft butter with two tablespoons of powdered sugar (from the total amount), and mix all the yolks one by one.

When all the yolks have intervened, pour in the melted chocolate and mix everything until smooth.

4. In a separate bowl, beat the whites with a pinch of salt, gradually adding the rest of the powdered sugar, beat the protein to peaks.

5. Gently mixing the protein to combine both masses.

Then add the sifted flour in parts and mix until smooth.

6. Pour the dough into a mold (I have 22 cm) covered with baking paper and put it in the oven preheated to 180 degrees for 40 minutes, check the readiness of the biscuit with a skewer, it should be dry at the exit.

7. Let the finished biscuit cool, remove from the mold.

Cut off the top and cut the biscuit into two identical cakes.

8. Generously lubricate the cakes with jam, apply the remaining jam to the top and sides of the cake.

9. Add chocolate to the hot cream (I have 33 percent) and punch until smooth with a blender. Pour the resulting icing over the whole cake.

10. If desired, from the remains of the glaze, you can make an inscription on a frozen cake or on a piece.

Bon appetit! Cook with pleasure !