1. Melt the chocolate over simmering water and let it cool until lukewarm; separate the eggs.
2. Beat the soft butter with the icing sugar and vanilla sugar until fluffy, add the egg yolks one at a time, then the lukewarm chocolate.
3. Whisk the egg whites with a pinch of salt and the granulated sugar to stiff, glossy peaks and fold gently into the chocolate mixture, alternating with the flour.
4. Spread in a lined 24 cm springform tin and bake in an oven preheated to 170 °C for about 50-60 minutes (skewer test); cool in the tin, then leave overnight.
5. Cut the cake in half horizontally, fill with half of the warmed, sieved apricot jam, reassemble and brush the outside thinly with the rest of the jam; let it set.
6. For the glaze, boil the sugar with the water for 5 minutes, let cool slightly, stir in the chopped chocolate and keep stirring until thick and glossy; pour over the cake in one go and smooth once with a palette knife.
Tip: Serve Viennese-style with unsweetened whipped cream ("mit Schlag") - it balances the dense cake perfectly.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.