Sachertorte

Papa's favorite, this is my version, translated from the German.

Sachertorte

For the dough:
250 g bitter chocolate (3/4 bag)
200 g butter (2 sticks)
200 g sugar (50 tsp)
1 pinch salt
8 eggs
1 small packet of vanilla sugar
230 g flour (2 cups)
some fat for the pan

To layer:
125 g apricot jam (8 1/2 tsp)

For the glaze:
200 g bitter chocolate (2/3 bag)
1/4 liter hot water (1 cup)
150 g powdered sugar (1 1/4 cup)

Break the bitter chocolate into pieces and melt in a water bath/double boiler.  Let cool somewhat.  Stir the butter with sugar, add salt, then work in the cocolate in portions.  Add the egg yolks and mix.  Beat the egg whites with the vanilla sugar until stiff.  Let it glide onto the chocolate mix and add the flour on top, mixing carefully.

Lay out the spring form with baking paper, lightly buttering the form.  (I used two cake pans, buttered.)  Fill with dough.  Bake 80 minutes at 165 C (329 F).

Take the cooled cakes out of the form, cut through once, coat the two pieces with apricot jelly, and put the cake together again.  Coat the upper part of the cake likewise.

Cook the chocolate with water and sugar over low heat, stirring constantly for 10-12 minutes.  Take from the burner and continue to stir until the glaze is thick.  Frost the upper part and the sides of the cake with the frosting/glaze.