Viennese Sacher Torte

• 1/2 c Sweet butter
• 1/2 c Plus 2 tbspoons confectioners sugar
• 4 oz Melted sweet chocolate
• 6 Eggs; separated
• 1 tb Grated lemon rind
• 1 ts Cinnamon
• 1/2 ts Cloves
• 1 c Plus 2 tbspoons very fine toasted white breadcrumbs
• 1/8 ts Salt
• Apricot jam

Instructions

1. 1

   Cream butter until soft and creamy.

2. 2

   Gradually add sugar and continue beating until well blended.

3. 3

   Beat in chocolate and egg yolks, one at a time, beating well after each addition.

4. 4

   Stir in lemon rind, cinnamon, cloves and breadcrumbs.

5. 5

   Mix well.

6. 6

   Beat egg whites with salt until stiff, but not dry.

7. 7

   Fold lightly into batter.

8. 8

   Bake in 2 greased 8 inch cakes pan in a slow oven (325 F)25 to 30 min. Remove from pans and cool.

9. 9

   Spread apricot jam betwen layers.

10. 10

    Frost with chocolate frosting.