Sacher Torte

Beat the softened butter with powdered sugar and a pinch of salt using a whisk.

Separate the egg yolks from the whites. Beat the egg whites with sugar until stiff peaks form and set aside.

Add the egg yolks to the butter bowl and beat. Melt the chocolate in a double boiler or microwave (defrost setting) and add it to the bowl with the yolks and butter.

Add the egg whites to the mixture. Sift the flour and gradually add it.

Transfer the batter into a greased and floured 20 cm springform pan. Bake the cake for 35 minutes at 160 degrees, fan oven.

Let the cake cool, remove it from the pan, and place it on a serving plate. Cut it in half and spread 100 g of jam. Close it and spread the remaining jam.

Melt the remaining chocolate and add the cream, bring it almost to a boil and turn off.

Place the cake on a wire rack and cover it with the ganache.

Let it cool, transfer to a serving plate, and with some melted chocolate placed in a freezer bag - with a corner cut off - write the word Sacher.