Sachertorte

Preheat the oven to 160 ° C. Grind the hazelnuts in the food processor and roast them lightly brown in a dry frying pan. Let them cool. In a pan on a gentle heat, fry 75 g chocolate with 2 tbsp water while stirring. Let this cool down.

In a mixing bowl, whisk the butter with the melted chocolate, sugar and a pinch of salt into a creamy mixture. Beat the egg yolks through and spately sprinkle the hazelnuts and breadcrumbs. Beat the egg whites stiffly and carefully fold through the mixture and pour the batter into the mold.

Place the cake slightly under the center on the grid in the oven and bake the cake in approx. 35 min. Until golden brown and done. Prick with a satéstick in the middle of the cake. If this comes out dry, the cake is done. Let the cake cool for 10 minutes in the mold and then without form on a rack.

Meanwhile, make the glaze: in a saucepan, let the rest of the chocolate melt with 2 tbsp water on a low heat. Remove the pan from the heat. Stir in the icing sugar and keep stirring until a shiny glaze is formed. Add a small amount of water if necessary.

Cut the cake lengthwise and place the top layer on a dish. Spread out the apricot jam and place the other cake layer on top with the bottom. Spread the glaze over the cake.

Put the cake in the fridge for at least another hour, so that the glaze becomes hard and the taste can develop.