Ingredients

Instructions

1. Bowl 1 (Main mixture)

1. Melt butter over boiling water

2. Bowl 2 (can be a mug as well, but it's slower than melting it in a metal bowl)

1. Melt chocolate over boilingu water (only for sachertorte) (you can also add a bit of cocoa for a better, more bitter taste)

3. Bowl 1 (Main mixture)

1. Add icing sugar and vanilla sugar
2. Mixer while adding egg yolks
3. After mixing add melted chocolate from bowl 2 and mix with a spatula

4. Bowl 3 (For egg whites)

1. Egg whites go here
2. Mixer while adding crystal sugar
3. After substance solidifies a bit and there is no more clear liquid, add to bowl 1 and mix in with a spatula

5. Bowl 1

1. sift flour into the mixture and mix with a spatula

6. Bowl 4 (For baking)

1. butter it out, flour it out
2. transfer the bowl 1 content over
3. bake for 40min

7. Cut the baked sachertorte in half (or into thirds) and add apricot jam (and turkish honey if you got some, its nice)

8. Make a makeshift holder for the sachertorte so that the glaze won't stick to the bottom (see drawing)

9. Bowl 2 (Chocolate)

1. Add the rest of chocolate here with a bit of cocoa if you have any and melt over
2. boiling water

10. Boiling water pan for chocolate

1. add sugar to the amount of boiling water specified in the glaze part of spreadsheet and wait for it to melt
2. add the melted chocolate from bowl 2
3. mix while boiling until the chocolate starts to stick to the walls of the pan
4. quickly transfer onto the sachertorte
5. dip your spatula into the dripped off chocolate and use it to cover any uncovered parts of the sachertorte

11. Let the sachertorte cool

1. transfer it to a clean plate
2. put it into a fridge for at least an hour