Iranian-style Sachertorte

Ingredients

• 70 g of dark chocolate
• 120 g of softened butter
• 90 grams of sugar
• 4 egg yolks
• 45 ml of milk
• 4 egg whites
• 25 grams of sugar
• A touch of vanilla
• 100 g of flour
• 20 grams of cocoa
• 2/3 of a standard cup of baking soda
• 100 g of apricot jam
• 1 tablespoon of brandy
• 60 g of cream
• 120 g of dark chocolate
• 1/2 cup of brandy (optional)
• Cocoa for decoration

Grease and flour a baking pan. Melt the chocolate using the double boiler method.

Beat the butter and sugar together, then add the egg yolks one at a time until the mixture is pale, followed by the melted chocolate, vanilla extract, and milk.

Whip the egg whites to stiff peaks, adding the 25g of sugar in three additions. Preheat the oven to 170 °C.

Incorporate half of the egg whites into the chocolate mixture, then the sifted flour with the cocoa and baking powder, and finally the remaining egg whites, gently.

Pour the batter into the mold, spreading it evenly to the edges so that the center doesn’t form a hole, and bake for 45 minutes at half-height.

Carefully remove from the pan, place on a damp cloth, and allow to cool. If necessary, level the top.

Heat the jam with the brandy, then let it cool slightly. Cut the cake into two or three slices and spread a layer of jam on each slice.

For the glaze, bring the cream to a boil, add the melted chocolate, and stir in the brandy when it is warm. Pour over the cake and sprinkle with cocoa powder if desired.