Rich Chocolate Cake (Print Version)

# Ingredients:

→ Cake Base

01 - Softened unsalted butter (½ cup/1 stick)
02 - 1 cup of regular sugar
03 - 6 large eggs, whites and yolks separated
04 - Melted semi-sweet chocolate (4 oz, cooled)
05 - 1 teaspoon vanilla essence
06 - 1 cup of plain flour
07 - A pinch of salt

→ Filling

08 - ½ cup apricot preserves

→ Chocolate Glaze

09 - 1 cup sugar
10 - ½ cup water
11 - Chopped semi-sweet chocolate (4 oz)

# Instructions:

01 - Set oven to 350°F (175°C). Line the base of a 9-inch springform pan with parchment and grease the sides.
02 - Cream the butter and ½ cup sugar together until it’s light. Drop in egg yolks one by one, then mix in the vanilla and melted chocolate.
03 - Whisk the egg whites and salt until they’re foamy and soft peaks appear. Gradually add the rest of the sugar and beat until it stiffens.
04 - Mix the whipped egg whites into the chocolate mixture in thirds. Alternate with the flour to make sure the batter stays airy.
05 - Pour batter into the pan and bake for around 45-50 minutes. Check with a toothpick; if it comes out clean, it’s done.
06 - Let the cake sit in the pan for 10 minutes. Then, remove the sides and cool completely before moving on.
07 - Carefully slice the cake in half horizontally. Use the apricot jam to spread on the bottom half. Place the top back on.
08 - Simmer the water and sugar for five minutes. Take it off the heat and add the chopped chocolate, stirring until smooth.
09 - Pour the glaze over the assembled cake, spreading it evenly. Leave it at room temperature to set.

# Notes:

01 - A beloved treat from Austria.
02 - Great with whipped cream on the side.
03 - Add glaze while it’s warm for the best results.
04 - Be gentle with the batter to keep it light.

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