Sachertorte now in English!

We played a Mozart concert at Koldinghus on the 5th. It was a fantastic experience, and in the break, the café - Madkælderen - served Sachertorte, a delicious Viennese cake. I didn't get around to trying their version, but so many people asked us for the recipe afterwards that it must have been very good indeed!  
In our family, it's become a tradition. So here it comes, we hope you like it too!
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Wiener Sachertorte:
- for a baking tin Ø 24 cm = about 8-12 slices

Mix 140 g soft butter together with
140 g sugar in a large bowl.
Add 6 egg yolks (keep the whites in another bowl!)
Melt 140 g dark (cooking) chocolate in a small ceramic bowl or plate that stands in a casserole with boiling water - don't let the water get into the chocolate - 
and mix it with the egg and butter mixture. 

Mix 125 g wheat flour with 
2½ teasponns of baking powder and mix it into the dough.
Whip 6 egg whites in another bowl
and lift them carefully into the dough.

Pour the dough into a round baking tin lined with baking paper and/or butter and flour, and bake it in the middle of the oven at 175-200 degrees for 60-70 minutes. Check it by sticking a thin knife into it - it is ready when the knife comes out without dough on it. 
Let it cool completely, then cut it through, making a top and a bottom part. Lay the top aside, then spread 
100 g  apricot jam (preferably a bit more) on the bottom part.
Lift the "lid" part of the cake back on to the bottom part.
Mix 50 g apricot jam (a bit more would be better) with 
1 spoonful of hot water and warm it a little, then spread it over the top of the cake and on the sides.
Melt 100 g (or more) dark cooking chocolate, add 25 g melted palm oil (or olive oil) and cover the whole cake with the chocolate.
Best served with a good dollop of whipped cream (remember to put sugar in the cream!).
Enjoy!
Maria, Anna and Giuly

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