Sachertorte (Vienna Chocolate Cake with Apricot) 🍫

Método

1. 1

   Heat oven to 170°C. Butter and flour a 24 cm springform tin.

2. 2

   Melt the chocolate with 80 g butter until smooth; let it cool slightly.

3. 3

   Cream the remaining 100 g butter with half the sugar until pale; beat in the egg yolks one at a time, then the melted chocolate.

4. 4

   Whip the egg whites with the rest of the sugar to stiff peaks; fold a third into the chocolate mix to loosen, then carefully fold in the rest with the sifted flour and baking powder.

5. 5

   Bake 35-40 minutes — a skewer should come out with a few moist crumbs; cool completely and cut horizontally into two layers.

6. 6

   Warm the 150 g jam and spread it over one layer; sandwich and brush the whole cake thinly with the extra warm jam (crumb coat). Chill 20 minutes.

7. 7

   Glaze: boil sugar and water 3 minutes, remove from heat, add the chopped chocolate and stir to a smooth glossy sauce; cool until it coats a spoon but still runs.

8. 8

   Set the cake on a wire tray, pour the glaze from the centre and let it cascade over the sides; one smooth pass with a palette knife, then let it set.

9. 9

   Dust a paper-strip frame off the top, pipe the word “Sacher” in cocoa powder if you like, and serve thin wedges with unsweetened cream.