Sachertorte

• 5 oz. sweet chocolate, broken in small chunks
• 3/4 c. butter of margarine
• 6 egg yolks, beaten
• 6 egg whites
• 1 c. powdered sugar
• 1 1/4 c. sifted cake flour
• 1/3 c. apricot jam

1. Melt chocolate in top of a double boiler.
2. Add butter, stirring until melted.
3. Add egg yolks, beating constantly.
4. Add sugar and beat until well mixed.
5. Cool.
6. Beat egg whites until stiff.
7. Fold in chocolate mixture and flour alternately.
8. Pour into a greased 8 inch square pan lined with greased waxed paper. Bake in a preheated 325u0b0 oven for 30 minutes or until a toothpick inserted in center comes out clean.
9. Remove from pan.
10. Cool.
11. Melt jam in hot water.
12. Spread on top of cake.
13. Let stand 20 minutes and then decorate with frosting.

sweet chocolate, butter, egg yolks, egg whites, powdered sugar, cake flour, apricot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=28352 (may not work)