Get the butter out of the fridge a few hours befre starting. It should be soft allready (but not liquid).
Weigh all ingredients for the dough with a kitchen scale (or cups) and place aside in separate plates/bowls. The ingredients should be weighed as accurately as possible.
Separate the egg yolks from the egg whites. When the eggs are quite small, you can take an additional egg.
Beat the egg whites with the granulated sugar until very stiff. (In Austria, we call this "snow".)
Heat the chocolate (the 130 g for the dough) until it is soft (but not completely liquid).
Add a part of the butter (30g/1-2 tbsp.) to the chocolate and mix the whole thing.
Preheat the oven to 180 ° C circulating air.
Put the egg yolks, the remaining butter and the icing sugar in a large bowl and mix them well.
Then add the melted, cooled chocolate and mix further. (That's why we add the butter, so the chocolate can cool down but remains soft.)
Now gradually add the flour while continue to mix.
Very carefully, fold in the beaten egg white (do not mix with an electric mixer).
Butter the cake pan and sprinkle with flour.
Add all of the dough and bake in preheated oven for 45-60 minutes.
When ready baked, remove from oven, turn around the cake pan and allow to cool for 50-60 minutes. (Watch telenovela meanwhile)
Then cut through horizontally with a long knife.
On top of the lower half, add all of the apricot jam. While in many other Sachertorte recipes, the jam is only applied very thinly, my granny's jam layer is about 0.5 cm thick, which makes the cake much juicier.
Now the top half has to get on top again. Now glaze the entire cake with red curant jelly (top and sides).
The currant jelly adds a pleasant, slightly sour contrast and prevents the cake from drying out.
Now let the jelly dry, which takes a few hours. My grandma lets the cake dry overnight. The cake does not have to be put in the fridge, but should dry in a cool place.
When the jelly is dried, you can start with the chocolate icing.
Heat about 250g chocolate (half dark, half milk chocolate) on a plate/pot, placed on top of a pot of boiling water. Add some margarine and butter. First start with less butter / margarine (about 1 tbsp. each) and then gradually add more until the right consistency is achieved.
The glaze should be liquid but still thick enough so that it can be poured on the cake more easily.
More butter makes the glaze slightly firmer, more Margarine makes it more fluid (according to my grandma) .
My grandmother now takes the whole pie in the left hand (on baking paper) and with the right hand she pours the chocolate. She then turns the cake in all directions, so that the glaze is spread out evenly on the cake.
But maybe you have some other methods for glazing?
The professional ones among you may place the cake on a cake grid, so that the excess glaze runs off. My grandmother distributes the excess glaze with a spoon on the cake edges and allows me to eat the rest ;).
The glaze must now dry (for about 2 hours).
When the chocolate is dried, the sugar icing can be prepared.
First, my grandma sifts 100g icing sugar.
Then my grandma mixes the icing sugar with a few drops of lemon juice and very little egg white. (Approximately 1 teaspoon).
Then she forms an icing bag with baking paper, pours in the sugar icing and decorates the cake.