Sachertorte

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

Stir in the melted chocolate and vanilla extract until well combined.

In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff peaks form.

Gently fold the beaten egg whites into the chocolate mixture. Sift the flour over the batter and fold it in gently until no streaks remain.

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.

Prepare the Apricot Glaze

In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Strain the mixture to remove any chunks of fruit.

Slice the cooled cake horizontally into two layers. Brush the top of the bottom layer with half of the apricot glaze. Place the top layer back on and brush the entire cake with the remaining glaze. Allow the glaze to set for about 30 minutes.

Prepare the Chocolate Glaze

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth and glossy.

Pour the chocolate glaze over the top of the cake, using a spatula to spread it evenly over the top and sides.

Serve

Allow the chocolate glaze to set before slicing and serving. Sachertorte is traditionally served with a dollop of whipped cream.