Sachertorte–Austrian Chocolate Cake

• 15/16 cup butter at room temperature + a little extra for greasing
• 5 5/8 ounces fructose or 320 gr. sugar
• 8 eggs separated
• 1 1/4 cups dark chocolate Lindt 70 % cocoa, chopped
• 1 teaspoon vanilla extract
• 5/8 cup potato starch
• 15/16 cup ground almonds
• 1 jar apricot jam
• 7 7/16 tablespoons water
• 2 13/16 ounces fructose or 160 gr. sugar
• 1 cup dark chocolate Lindt 70 % cocoa

1. Pre-heat the oven to 170C.
2. Grease the molds well.
3. Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
4. Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
5. Beat the butter with the fructose or sugar until light and creamy.
6. Add the egg yolks while continuing to beat.
7. Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
8. Whisk the egg whites with the remaining fructose or sugar until firm.
9. Gently fold in the egg whites into the mixture.
10. Transfer to the molds and cook for 25-30 minutes (for the small molds) or 35-40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
11. Leave to cool before removing from the mold.
12. Gently heat the jam and blend until smooth.
13. Spread the jam over the cake and leave to cool.
14. To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
15. Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
16. Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
17. Decorate with sugar pearls and serve with whipped cream.

butter, sugar, eggs, dark chocolate lindt, vanilla, potato starch, ground almonds, apricot, water, sugar, dark chocolate lindt

Taken from www.yummly.com/recipe/SachertorteAustrian-Chocolate-Cake-561454 (may not work)