Serves: 28 pieces

Ingredients:

• Cake mixture (from the Sacher Torte)
• butter and flour for baking tray
• 300 g (0,7 lb) puréed apricot jam for spreading

For the icing:

• 300 g (1 1/3 cups) sugar
• 180 ml (0,3 pt) water
• 220 g (0,6 lb) chocolate
• 2 tbsps apricot jam

Preparation:

Prepare the cake mix as for the Sacher Torte. Preheat the fan-forced oven at 200 °C (100F). Grease a baking tray well with butter, and dust with flour. Shake off excess flour and spread the cakemix over an area of approximately 30 x 24 cm (12 x 10 in.), and about 2 cm (1 in.) high. (Surround the edges of the mixture with aluminum foil folded twice or three times). Place in the oven and bake for 10-15 minutes. Remove and allow to cool.
Meanwhile, heat the puréed jamand stir until smooth. Thickly smooth the jam on to the cake with a spatula. Halve the cake horizontally and put together again with the jam side down. Immediately refrigerate (preferably put in the freezer) so the cake stays moist. Cut the cake into cubes approximately 3 x 3 cm (1 x 1 in.), first evening out the rough edges of the cake with a knife. Dip each of the cubes in the hot jam (or spread it over) and place on a cake grid. Allow to dry for an hour.
Meanwhile, heat up water and sugar for the glaze, letting it bubble for 5-6 minutes. Melt the chocolate over a double boiler, and stir gradually into the sugar water until a thick, smooth glaze is formed. Stir in the heated jam. Spread the glaze over the cubes and quickly smooth over with a spatula. Allow to dry, and serve in decorative paper cupcakes.

Tip: This sweet treasure tastes best with whipped cream.

Enjoy with: Sweet wine

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

More recipes: www.ichkoche.at/Viennese-Cuisine/