Sachertorte (Viking River)

10 T (143 g) softened butter

½ C (65 g) sifted confectioners’ sugar

8 egg yolks

8 egg whites

5 oz (142 g) bittersweet chocolate, chopped

⅔ C (82 g) flour

½ C (96 g) sugar

2 T (44 g) apricot jam

8 oz (227 g) bittersweet chocolate, chopped

2 T (29 g) butter

Whipped cream

Preheat oven to 375°F (190°C).

Cream together butter and confectioners’ sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate; add gradually to the creamed mixture; fold in flour. In a separate bowl, beat egg whites and sugar until stiff; fold into chocolate mix. Pour batter into a lined 9-inch springform pan; bake 50-65 minutes. Remove from pan and cool on a wire rack.

Heat apricot jam and smooth over entire torte, including sides, or alternatively, slice cake in half crosswise and also add jam between layers.

Make glaze by melting chocolate with butter, then pour over cake; let dry before slicing and garnish with whipped cream.