Austrian Sachertorte

Instructions

1. Prepare the batter
   Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. In a large bowl, cream the butter and powdered sugar until light and fluffy. Add vanilla extract and egg yolks one at a time, beating well after each addition. Fold in the melted chocolate until just combined.
2. Beat the egg whites
   In a separate clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Sift the flour over the mixture and fold in gently until no streaks remain.
3. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
4. Apply the apricot glaze
   Once the cake is completely cool, cut it horizontally into two even layers. Heat the apricot jam with rum or water in a small saucepan until smooth. Spread half of the apricot mixture on the bottom layer, place the top layer on, and then spread the remaining apricot mixture over the top and sides of the cake. Let set for at least 30 minutes.
5. Make the chocolate glaze
   Place the chocolate for the glaze in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let stand for 1 minute, then stir until smooth. Add corn syrup if using. Let cool slightly until the glaze thickens but is still pourable.
6. Finish the torte
   Place the cake on a wire rack over a baking sheet. Pour the glaze over the cake, ensuring it covers the top and sides completely. Allow the excess to drip off. Let the glaze set for at least 1 hour at room temperature or 30 minutes in the refrigerator. Traditional Sachertorte is served with unsweetened whipped cream.