Sacher Torte

Instructions

1. 1. Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper, and lightly grease it with butter or non-stick spray.
2. 2. Melt the dark chocolate in a double boiler or microwave. To melt in the microwave, heat in 30-second intervals, stirring in between until smooth. Let it cool slightly.
3. 3. In a large bowl, cream together the softened butter and 1/2 cup of sugar using an electric mixer on medium speed until light and fluffy.
4. 4. Add the egg yolks one at a time to the butter mixture, beating well after each addition. Stir in the melted chocolate and vanilla extract until well combined.
5. 5. In a separate clean bowl, beat the egg whites on medium-high speed until foamy. Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
6. 6. Gently fold the egg whites into the chocolate batter in thirds, being careful not to deflate the mixture. Sprinkle the flour over the batter and gently fold until just combined.
7. 7. Spread the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely.
9. 9. Once cooled, slice the cake horizontally to make two layers. Spread a generous amount of apricot jam over the bottom layer, then place the top layer back on.
10. 10. To prepare the chocolate glaze, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and tablespoon of butter, stirring until smooth.
11. 11. Pour the glaze over the top of the cake, spreading it evenly with an offset spatula. Allow it to drip down the sides for full coverage. Let the glaze set at room temperature or in the refrigerator for a glossy finish.
12. 12. For a clean presentation, use a knife dipped in hot water to slice the cake, wiping the knife clean between cuts.
13. Tip: Ensure all ingredients are at room temperature for best results. Be patient while folding to keep the cake light and allow the glaze enough time to set for a beautiful finish.