Best Sachetorte

If I write I enjoyed my days without beeing busy blogging or bloghopping, it will sound like I don't like my blog or bloghopping.
Which is not true, what I mean is even though I like my blog and drooling over the creations my friends whipp up in their place, it was nice just to concentrate on other things.

We went for movies, watched few dvd's, went to other cities, did some shopping and then ate and ate and ate.
Most of the evening I did something special and then also we had parties at home and went for party etc.... oh and made few cocktails at home.

I was telling my MIL yesterday when I was in her place that I can feel my fat curls when I sit down.

I have made a Sachertorte before but here we think this one is far better than the earlier one and for sure I am going to stick to this recipe.
The sponge is really light, you do have to spike them with some kind of boose or if you don't like booze you should moist them with sugar syrup otherwise the sponge is dry as there is no butter in them.
When ever there is a new post I try to go to Deeba's place Passionate about baking. And I am always in awe with her decorating skills and I asked her once how she is doing a particular decoration and she was kind enough to post a video in her place.
Mine is not perfect, but then for the first time i think it is ok.

I have been using this basic sponge recipe for lots of cakes as with this recipe I have a really smooth top. It is a recipe from a Belgian Pastry chef.

For the sponge cake. (Biscuit)

3 eggs
90 gm sugar
60 gm flour
30 gm cacao powder

Butter a 20 cm round cake tin with melted butter (do it twice and add a parchment paper under.In a bowl add the eggs together with the sugar ( in a double bolier or on top of a warm water pan) beat them till they reach 37°c.
Take them out if the pan and beat them till the mixtures is cold, by the time it will look really white.
Add the sieved flour and cacao powder fold into the mixture.
Pour the mixture into the prepared cake tin.And bake them in a preheated oven 180°c for 20 to 23 minutes.
Mine took just 18 minutes to bake.When the cake is baked turn the upside down and let it cool in a dry tea towel.

Couple of tbsp of Apricot jam
Few tbsp od rum or any other liquer

For the chocolate icing. Recipe from the Brittish pastry chef James Martin.

175 gm dark chocolate chopped
150 ml double cream
2 tsp glucose.

Melt the chocolazte with cream, in a bowl over simmering water. Then remove from the bowl from the heat and stir in the glucose to give a coating consistency.

Cut the cake horizontally and sprinkle few tbsp of any kinf of liquour on both the halfs. And spread few tbsp of warmed apricot jam on one slice and sandwithc with the other slice.
Brush the top and the sides with the left over jam and then pour the chocolate icing over the cake.
Leave it to set. You can make the cake the night before and leave the icing to set in the kitchen counter. Don't keep in the fridge that never seems to work well.
For the decoration i melted a bit of white chocolate with a bit of butter.