Sachertorte [Soccer Tort] A Viennese Treasure

Serves 8 - 10

Cake Ingredients
5 oz. softened butter
A half cup sifted powdered sugar
8 egg yolks
8 egg whites
5 oz. bittersweet chocolate
Two-thirds cup of flour
A half cup sugar
2 tablespoons apricot jam

Glaze Ingredients
8 oz. bittersweet chocolate
2 tablespoons butter

Preheat oven to 375°F. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy. Melt the bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch spring form pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including the sides.

For glaze, melt the bittersweet chocolate with butter and frost the cake.

Serve with whipped cream.

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