Sachertorte (Chocolate Torte — Austria)

This recipe was invented by Franz Sacher, once a Viennese court cook. Viennese homemakers like to bake a Sachertorte to accompany afternoon coffee, and they usually serve it decorated with whipped cream.

5 ounces sweet chocolate, broken into small chunks
3/4 cup butter or margarine
6 egg yolks, beaten
6 egg whites
1 cup confectioners' sugar
1 1/4 cups sifted cake flour
1/3 cup apricot jam

Melt chocolate in top of double boiler. Add butter, stirring until melted. Add egg yolks, beating constantly. Add sugar and beat until well mixed. Cool.

Beat egg whites until stiff. Fold in chocolate mixture and flour alternately. Pour into greased 8-inch square pan lined with greased wax paper. Bake at 325 degrees F for 30 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Cool. Melt jam over hot water. Spread on top of cake. Let stand 20 minutes. Frost.

Frosting:
3 ounces unsweetened chocolate
3/4 cup confectioners' sugar
2 tablespoons hot water
1 egg
1 egg yolk
5 tablespoons butter or margarine

Melt chocolate over hot water. Remove from heat; add sugar and water and beat until well blended. Using a wire whisk, beat mixture into egg. Add egg yolk and beat. Add butter, a tablespoon at a time, beating constantly. Spread on top of the cake. Cool and serve.