Sacher Torte

                                        
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INGREDIENTS

For the cake
1/2 cup butter
1/2 tsp vanilla
3/4 cup sugar
8 egg yolks
5 oz. El Rey Apamate Chocolate
8 egg whites
1/2 cup sugar
1 cup sifted flour
1 tsp baking powder

For the filling
3-4 tbs apricot or raspberry jam

For the frosting
1 cup semi-sweet chocolate chips
4-6 tbs boiling water (add some instant espresso coffee)
About 1 cup powdered sugar, sifted
1 tsp butter

PREPARATION

For the cake

1. Blend together butter, sugar, egg yolks, and vanilla until fluffy.
2. Melt the chocolate in a little saucepan, cool and stir into above.
3. Beat egg whites, adding 1/2 cup sugar, slowly.
4. Gradually and gently fold sifted flour, baking powder and egg 
   whites into batter.
5. Pour into well-greased and floured 9 in. round cake pan.
6. Bake at 350 approximately 50 minutes.
7. Let cake cool a few minutes and then carefully remove onto 
   a cake plate. You can make it into layers by carefully cutting 
   it twice and spreading the jam between layers or leave whole 
   and spread the jam on top.

For the frosting

1. Melt the chocolate chips with the boiling water (mixed with 
   espresso, if desired).
2. When smooth, add the powdered sugar and butter.
3. If the hot water doesn't melt the chocolate chips, stir over a pan 
   of hot water.
4. While the frosting is still slightly warm, glaze the cake by gently 
   pouring and spreading on the top and sides. It doesn't have 
   to be even on the sides, but can drip over if you like the look.

Cool in the refrigerator for 2 hours.

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