Sachertorte

Directions

1. Melt the butter at room temperature, then add the sugar. ⏱ ≈ 7 min
2. Melt the dark chocolate using a double boiler, then allow it to cool. ⏱ ≈ 20 min
3. Add the egg yolks to the butter, making sure to mix them thoroughly. ≈ 4 min
4. Add almost all of the dark chocolate (some should be set aside for the glaze). It is important that the melted chocolate is well-cooled; do not add hot chocolate. ⏱ ≈ 20 min
5. Add the flour and the packet of yeast, one spoonful at a time, making sure to thoroughly mix the dough. ≈ 4 min
6. Incorporate the beaten egg whites with a pinch of salt, then gently fold them into the dough, mixing lightly to avoid deflating them. ≈ 4 min
7. Pour the final dough into a 24 cm loaf pan, which has been greased and floured, placing a sheet of parchment paper at the bottom. ≈ 3 min
8. Bake for 60 to 70 minutes in a preheated oven at 180 °C. ⏱ 1 hr 10 min
9. Once cooked, allow it to cool and the excess liquid to evaporate. Then, cut it in half and fill it with jam. ⏱ ≈ 20 min
10. Prepare the icing by mixing the melted chocolate with warmed milk. ≈ 3 min
11. Let it rest for at least two hours. Store it in a cool place or in the refrigerator. ⏱ ≈ 2 hr