Sachertorte

Instructions

1. Prepare the cake batter
   Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper. In a large bowl, cream the butter and powdered sugar until light and fluffy. Add the vanilla extract, then beat in the egg yolks one at a time. Fold in the melted chocolate until well combined.
2. Whip the egg whites
   In a separate clean bowl, whip the egg whites until foamy. Gradually add the granulated sugar and continue whipping until stiff, glossy peaks form. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites.
3. Incorporate flour and bake
   Sift the flour over the batter and fold in gently until no streaks remain. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to 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 has cooled, slice it horizontally into two even layers. Warm the apricot jam with the rum or water in a small saucepan until smooth. Brush the bottom layer with some of the apricot glaze, place the top layer on, then brush the entire cake (top and sides) with the remaining glaze. Let set for 30 minutes.
5. Make the chocolate glaze
   For the chocolate glaze, combine the chocolate, heavy cream, and sugar in a heavy saucepan. Heat gently, stirring constantly, until the chocolate is melted and the mixture is smooth. Cool slightly until the glaze reaches a pouring consistency but is still warm and fluid.
6. Finish the cake
   Place the cake on a wire rack over a baking sheet. Pour the warm chocolate glaze over the center of the cake, allowing it to flow down the sides. Use an offset spatula to smooth the top and sides if needed. Let the glaze set at room temperature for at least 1 hour before serving.