The Famous Austrian Chocolate Cake You Need to Make!

Ingredients • Dark chocolate — 1 bar (100 g) • Butter, room temperature — 1/2 cup (120 g) • Sugar — 2/3 cup (130 g), divided • Flour — 1 cup (120 g) • Eggs — 6 large Preparation 1. Melt chocolate over a water bath and mix with butter, let cool slightly. 2. Beat yolks with half of the sugar until pale and creamy, mix into chocolate. 3. Beat whites with remaining sugar to stiff peaks. 4. Fold whites and flour gently into batter. 5. Divide into two 20 cm pans and bake at 180°C / 350°F for ~40 min. Cool completely. APRICOT SOAK Ingredients • Apricot jam — 1 cup + 1 tbsp (280 g) • Lemon juice — 2 tbsp (30 g) • Water — 2 tbsp (30 g) Preparation 1. Combine everything in a saucepan. 2. Bring to a boil and simmer 30 seconds. 3. Cool completely and soak cake layers generously. CHOCOLATE GANACHE Ingredients • Dark chocolate — 1 bar (100 g) • Heavy cream (33–35%) — 2/3 cup (160 ml) Preparation (short) 1. Heat cream until just steaming and pour over chocolate. 2. Stir until smooth. Chill 30–60 min until spreadable. 3. Cover chilled cake and refrigerate at least 4 hours before serving. Enjoy baking