Prepare ingredients.
Grease baking tin with butter or cooking oil.
Place the baking paper on the bottom of the baking tin.
Sprinkle the baking tin with 1/4-1/2 tablespoon of flour.
Separate 6 eggs in egg white and yolk.
Put 140 grams of butter into a bowl.
Cut a vanilla bean in half lengthwise with a tip of the small knife.
Scrape the seeds out of the bean using the knife blade.
Add 110 grams of icing sugar.
Beat until the mixture is really light and creamy.
Add the egg yolk.
Mix in gently.
Heat water inside of a double boiler.
Melt 150 grams of couverture chocolate.
Add couverture chocolate to the egg yolk-butter-mixture.
Mix in gently.
Put the egg white into an other bowl.
Beat the egg white until stiff.
Add 25 grams of sugar.
Beat the egg white until stiff again.
Add beaten egg whites to the couverture chocolate-egg yolk-mixture.
Mix in gently.
Add 140 grams of flour through a sieve.
Mix in gently ...
... until everything is mixed well.
Fill baking tin with the batter.
Flatten the top.
Preheat the oven to 150°C. Push the baking tin into the hot oven and bake for 45-50 minutes.
Remove baking tin from the oven and let it cool down a bit.
Remove the cake from the baking tin.
Cut off the domed top of the cake.
Cut the cake horizontally ...
... into 2 equal layers.
Heat 200 grams of apricot jam.
Spread the top of both cake discs with the apricot jam ...
... and put it together again.
Spread the top of the cake with the apricot jam.
And also the edge of the cake.
Put aside.
For the chocolate glaze, put 85 grams of sugar in a saucepan.
Add 125 ml of water and bring to a boil while stirring.
Heat water inside of a double boiler again.
Melt 150 grams of couverture chocolate.
Pour the sugar water over the melted chocolate.
Mix in gently.
Pour all of the warm chocolate glaze on top of the cake.
Allowing it to run down  the sides, being sure that the glaze completely coats the cake. Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour.
Remove the cake from the refrigerator about 1 hour before serving.


Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.


140 grams flour
140 grams butter
85 grams icing sugar
110 grams sugar
1 vanilla bean
6 eggs
300 grams couverture chocolate
200 grams apricot jam
125 milliliters water