Sacher Cake Bars

5 from 1 vote

This is a recipe for 1 sheet cake or jelly roll pan, about 16x13 inches (40x32 cm).

Prep Time1

Cook Time30

Total Time1 30

Servings: squares

7 ounces (200 g) semi-sweet baking chocolate, melted
6 eggs separated
2 cups plus 1 tablespoon (300 g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
14 tablespoons (7 ounces or 200 g) butter room temperature
2 ¾ cups (300 g) powdered sugar
1 teaspoon vanilla extract
1 cup (250 ml) milk room temperature
About 1 generous cup (300 g) apricot, black currant or raspberry jam preferably seedless

Preheat oven to 350°F (170°C). Grease 16x13 inch (ca. 40x32 cm) cake pan with butter.
For the cake: beat egg whites until stiff peaks form, set aside. In a separate bowl, stir together flour, baking powder and salt and set aside. In a large mixing bowl, beat eggs yolks, butter, powdered sugar and vanilla until fluffy. Alternately add melted chocolate, milk and the flour mixture and beat on low speed to combine. Fold in one-third of the beaten egg whites, then fold in the rest of the egg whites.
Spread batter in prepared pan and bake for about 25 minutes. Test for doneness with a wooden toothpick. Cool completely in pan on a wire rack.
For the ganache: melt butter and chocolate in a double boiler or in one-minute intervals in the microwave. Stir until completely smooth. Stir in oil. Chill ganache until slightly thickened.
Gently heat the jam to thin it. Spread jam over cooled cake. Spread chocolate ganache over the jam and allow it to set before cutting cake. Stored at room temperature, cake bars will stay fresh for 2-3 days, in the refrigerator for up to one week.