SCHATERTORTE by Julen W..

                                          SACHERTORTE

Ingredients

• 6 eggs
• 145g softened butter
• 145g caster sugar
• 225g plain chocolate
• 115g plain flowr

       For the icing:

• 2 tablespoons butter
• 225g icing sugar
• 145g apricot jam
• 30g cocoa powder

1. Separate the whites and the yolk. Beat the yolks. 
2. Beat the butter and the sugar. Stir in the egg yolk gradually.
3. Break half chocolate into pieces. Heat a saucepan of water over a low heat.
4. Stand  the bowl over the pan and stir the chocolate until it´s melted.
5. Put the egg whites. Whisk them until the are firm and form soft peaks.
6. Mix the flour into the cake mixture then fold in the egg whites with a metal spoon.
7. Pour the mixture into the cake tins. Smooth the top with the bock of a spoon. Bake the cakes for 35 minutes.
8. Run a knife around the edge of the cakes to loose them. Leave them to cool.
9. Melt the rest of the chocolate in a bowl. Mix in a tablespoon of icing sugar and the butter.
10. Use a knife to spread the chocolate onto one half of the cake. Then put the other cake on top.
11. Melt the jam. Spread it over the top.
12. Sift the cocoa powder and the rest of the icing sugar into a bowl. Spread it all over the cake.