Sacherboden

For the Sacher base, beat the butter with the powdered sugar and vanilla sugar, gradually add the egg yolks and beat until creamy. Stir in the melted chocolate (lip-warm) with a whisk. Whip the egg whites with sugar and salt to egg whites (not too firm!). Fold the beaten egg whites alternately with the flour into the butter mixture.

Pour the mixture into a cake tin and bake at 160 to 170 °C for approx. 60 minutes (test with a needle). Turn out the Sacherboden and cool.

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