Chocolate Cake

For the chocolate cake, coat the cake pan with Kronenöl Spezial with fine butter flavor and dust with flour. Preheat oven to 160 °C (top and bottom heat).Sift flour and baking powder. Separate eggs. Melt finely chopped cooking chocolate over a water bath. Beat egg yolks and powdered sugar until foamy (at least 10 min.). Slowly pour in Kronenöl Spezial with fine butter flavor and lukewarm cooking chocolate while stirring constantly. Fold in flour and add rum. Beat egg whites well, add granulated sugar and gently fold into egg mixture. Bake on bottom rack for approx. 50 minutes. Remove from oven and let cool in the pan. Remove cake hoops and cut once horizontally.Slowly bring apricot jam to the boil and pour onto Sacher cake base, place lid on top and brush all around with apricot jam.For the glaze, finely chop couverture. Boil whipping cream with honey and pour over couverture. Stir with a wooden spoon until the couverture has dissolved. Place the chocolate cake on a wire rack and cover with the glaze and chill for 1 hour.

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