This document provides a recipe for Sacher torte in Spanish. It lists the ingredients needed which include almonds, flour, sugars, butter, eggs, chocolate, baking powder, and salt. The instructions explain how to toast and chop the almonds, cream the butter and sugars, melt and add the chocolate, incorporate the almonds and leavening, and bake the cake for 40 minutes. Once cooled, the torte is filled with apricot jam and coated in a chocolate glaze of chocolate, butter, and cream before refrigerating to serve.

1. TART SACHER

2. INGREDIENTS:
 125 g of almonds
 100 grams of flour
 100g icing sugar
 100 gr sugar normal
 100 g butter or margarine
 6 eggs
 150g chocolate
(Chocolate fondant or
70% cacao)
 1 sachet of baking
powder or baking powder
(16 grams)
 1 pinch of salt
 coverage:
 150g chocolate
(Chocolate fondant or
70% cacao)
 125 gr of cream
 30 g butter or margarine

3. PREPARATION OF SACHERTORTE:
WE TOASTED ALMONDS, CHOP AND RESERVE. IN A
LARGE BOWL PUT THE BUTTER OR MARGARINE IS
AT ROOM TEMPERATURE, AS AN OINTMENT, AND WE
BEAT SOME RODS AND MIX WELL WITH THE
POWDERED SUGAR.

4.  We melt the chocolate in
a double boiler or in the
microwave (a good
choice is to do it in the
defrost function) and add
to the butter, mix well and
add the egg yolks one at
a time, and continue
mixing. We incorporate
the chopped almonds
and finally the salt, flour
and yeast. Finally we add
the egg whites until stiff
assemble with normal
sugar and mix gently.

6. POUR THIS MIXTURE INTO A GREASED PAN AND BAKE
ABOUT 40 MINUTES AT 170 º C. REMOVE AND LET COOL.
WE START IN HALF AND PUT A LAYER OF APRICOT JAM.

7. PUT IN A SAUCEPAN OVER LOW HEAT CHOCOLATE WITH
BUTTER OR MARGARINE AND CREAM AND MELTED AND
POUR OVER THE CAKE, COVERING THE WHOLE OF IT. WE
KEEP IT IN THE FRIDGE FOR A WHILE BUT WE WILL REMOVE
IT BEFORE SERVING TO ENJOY ITS FLAVOR.

9. JULIA RODRIGUEZ CABEO
DELICIOUS  :)