Sacher Torte with special glaze

This recipe is the Union of two other recipes that I adapted for my taste, especially with regard to the frosting.

Angela

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Work in butter cream with sugar, using electric beaters. When white will join a yolk at a time, always continuing to beat with the whisk. After the eggs add the melted chocolate and warm then keep working. Combine sifted flours now: 00 flour, starch, yeast, vanilla and a pinch of baking soda. Finally add the egg whites in another bowl, with movements from bottom to top.

Grease and flour a cake mold by 24 cm (diameter) and pour in the mixture. Bake in the oven already warm for 30-35 minutes at 180° (run a toothpick before you bring out the cake from the oven when cooked). Let it cool and then cut it in half; on the base, with a fork the apricot jam spalmeremo worked to make it more soft and smooth and we are going to cover with the other disk.

At this point, prepare the glaze by heating in a pan on the gas, the cream and the chocolate. Once merged we incorporate the Confectioners ' sugar that will make shiny glaze and a little more consistent. We will pour over the warm cake with the glaze, placing the cake on a wire rack from pastrycook, resting on a baking dish that will collect the icing that inevitably will run off down by the sweet. Allow to cool in the fridge for at least three hours before serving, perhaps accompanying sweet with a bit of semi-whipped.