Reposting because I wanted to add more pics. Is a Sachertorte supposed to be this dry dense and crumbly or did something go wrong with mine? I don’t think I whisked the butter and sugar for long enough before adding the egg yolks and the chocolate to it and I later read that I should have baked the cake at a lower temperature (I did it at 180 Celsius for 50 mins? ) The sponge didn’t rise much but it was springy in the centre when pressed. I don’t think I will be attempting this again because I don’t like how dry it is and only found out it’s supposed to be this way after I had bought all the ingredients.