|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Semi sweet chocolate||7 Ounce|
|All purpose flour||1 Cup (16 tbs)|
|Sieved apricot jam||3 Tablespoon|
|Sacher torte frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sweetened whipped cream||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Cream butter with sugar until light and fluffy.
Melt chocolate over hot water and beat into butter mixture.
Beat in egg yolks, one at a time.
In 3 batches, sift flour over mixture and gently fold in until just combined; do not overmix.
Beat egg whites until stiff peaks form; fold in.
Pour batter into a greased and floured 9-inch springform pan.
Bake in a preheated 300Â° oven 50 to 60 minutes or until cake tests done with a toothpick.
Remove from oven and cool 10 minutes on a cake rack.
Remove from pan and finish cooling on the rack.
Warm apricot jam and spread over top of cake; let stand until set.
Place waxed paper under cake rack and pour frosting over cake to coat.
Tilt cake if necessary to cover evenly and completely.
Let cool and serve with sweetened whipped cream.