SACHER CAKE, IN A PAN WITHOUT BUTTER, WITHOUT MILK WITH WATER-BASED GLASS AND CHOCOLATE 🍫🍰 Very soft

It has been a long time since I wanted to offer you my version of the famous Sacher Cake and I am delighted to have given life to this wonderful dessert, lighter than the original but without losing its immense goodness. 😍 Have you ever tried the Sacher in a pan? Without butter, without milk, with water icing and sugar-free jam? If the answer is no, you must absolutely remedy by following this step-by-step tutorial, you will feel how delicious, soft, a sight for both eyes and palate. 😋 It will make you want to eat it in one bite! Making it is very simple, more than expected and if you want you could also make it as simple as a very soft chocolate cake perfect for soaking in cappuccino. What do you think? ♡ Will you try it? I embrace you strong . 🥰 #sachertorte #recipe
📝 INGREDIENTS for the cake:
✔️ 2 large eggs at room temperature
✔️ 60 gr of sunflower oil
✔️ 100 gr of sugar
✔️ 70 g of water at room temperature
✔️ 9 g vanilla-flavored baking powder
✔️ 185 gr of "00" flour
✔️ 100 gr of excellent quality extra dark chocolate
✔️ 250/300 gr of apricot jam
📝 INGREDIENTS for the glaze:
✔️ 90 gr of water
✔️ 2 tablespoons of sugar
✔️ 210 g of excellent quality extra dark chocolate
✔️ FOR THE WRITING: 30 / 40gr of extra dark chocolate of excellent quality
♨ COOKING:
✔️ 26 cm pan with glass lid
✔️ 30 minutes on very low heat
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