Classic Sacher Torte

Mix all the ingredients together (except oil and chocolate) into a mixing bowl with a paddle for 5min slow speed. Melt the chocolate to 40C and mix with oil.Add the oil and chocolate and mix again with low speed till it's homogeneous. Pour 200 gr for a 16cm ring and bake to an internal temperature to 92 to 95C.

Pipe the Fruitfil in between the 2 layers of the cake.

Coat the cake with a thin layer of glaze and let set in refrigerator.

Warm up the glaze to 45 deg C and pour over the cake as a coating.

When baked and cooled down cut the sacher in 2.

Spread the 100gr apricot filling in between the 2 layers of Sacher.

Coat the layer cake with some of the chocolate coating warmed up to avoid having air bubbles during the final coating.