Sacher Torte

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper; grease the paper again. (5 minutes)

Recipe View Melt 4 ounces of chocolate in a double boiler over simmering water, stirring until smooth. Let cool slightly. (10 minutes)

Recipe View In a large bowl, cream together the butter and 1/4 cup plus 2 teaspoons of confectioners' sugar until light and fluffy. Beat in the melted chocolate, then add the egg yolks one at a time. (5 minutes)

Recipe View In a separate clean, dry bowl, beat the egg whites until foamy. Gradually add 1/2 cup plus 2 tablespoons of granulated sugar, and continue beating until stiff, glossy peaks form. (7 minutes)

Recipe View Gently fold the egg whites into the chocolate mixture in two additions. Then, carefully fold in the cake flour until just combined. (5 minutes)

Recipe View Pour the batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. (30 minutes)

Recipe View While the cake is cooling, prepare the syrup: In a small saucepan, combine 1/4 cup water and 1/4 cup granulated sugar. Bring to a boil, stirring until sugar is dissolved. Remove from heat and stir in 2 tablespoons rum. (5 minutes)

Recipe View For the apricot filling, purée the apricot preserves with 1 tablespoon of water in a blender until smooth. Transfer to a saucepan and simmer over medium heat for about 5 minutes, or until slightly thickened. Stir in the remaining 1 tablespoon rum. (10 minutes)

Recipe View Once the cake is completely cool, slice it horizontally into two even layers. Brush each layer generously with the prepared syrup. Spread the apricot filling evenly over the bottom layer, then top with the second layer. Spread remaining purée over the top and sides. Refrigerate the cake for at least 30 minutes to allow the filling to set. (45 minutes)

Recipe View To make the icing, melt the remaining 9 ounces of chocolate in a double boiler over simmering water, stirring until smooth. (5 minutes)

Recipe View In a separate saucepan, bring the heavy cream to a simmer. Pour the hot cream over the melted chocolate and stir until smooth and glossy. Let the icing cool slightly, stirring occasionally, until it reaches a spreadable consistency. (10 minutes)

Recipe View Remove the cake from the refrigerator. Place the wire rack over a baking sheet lined with parchment paper. Pour the chocolate icing over the cake, allowing it to drip down the sides. Smooth the icing with a spatula to ensure even coverage. (10 minutes)

Recipe View Let the icing set at room temperature for at least 1 hour, or until firm. Carefully transfer the cake to a serving platter and serve at room temperature. (60 minutes)