Cream butter with 2 tablespoons honey and yolks. Add the softened honey-chocolate.
Beat the egg whites until stiff and add 2 tablespoons of honey. Fold in flour and snow. Pour the mixture into a cake tin and bake at 170 °C for about 1 hour.
For the glaze, melt the chocolate with butter.
Spread Sacher cake with apricot jam and cover with glaze.
Preparation Tip:
Enjoy the full Sachertorte with a cup of coffee or tea.
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