- 3/4 C Unsalted butter at room temperature
- 200 g powdered sugar
- 1 Vanilla Pod or 1 tsp vanilla extract
- 7 Eggs at room temperature
- 17p g dark couverture chocolate min. 55% cocoa content, melted and cooled
- 1/4 tsp salt
- 140 g cake flour 1 Cup
- 17.5 oz apricot jam
- 1/4 C rum
- 200 g castor sugar
- 225 g dark couverture chocolate min. 55% cocoa content
- Unsweetend whipped cream to garnish
- Preheat oven to 350°F. Line the base of a springform pan with parchment paper, grease the sides, and dust with a little flour.
- Melt couverture. Let cool slightly.
- In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and 1⁄2 cup (100g) of powdered sugar on medium-high speed until it is pale and fluffy for about 3 minutes. Add the vanilla and one egg yolk (put the egg whites in another large mixing bowl) at a time and mix to combine after each egg yolk. Then add the melted chocolate and beat until creamy for about 2 minutes. Set aside.
- In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Then add the remaining 1⁄2 cup (100g) of superfine sugar and mix on high speed until stiff peaks form, about 5 minutes.
- Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don't overwork, or the cake will turn out flat. Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won't rise as high as necessary. The batter should be light, fluffy, and silky.
- Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger’s width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)
- Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
- Place a mesh strainer over a medium-sized heavy-bottomed saucepan or dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp. Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.
- Cut a thin layer off the top of your cake to create a flat surface. Then flip the cake upside down and cut it in half horizontally. It's best to place the cake on a cake turner at this point. Spread about 2⁄3 of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry uncovered at room temperature for 1 hour or until the jam is dry to the touch.
- To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).
- Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. Serve garnished with whipped cream.
HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY Let a little of the glaze run over a wooden cooking spoon. It should now be covered by a layer of glaze approximately 4 mm thick. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy. Adapted from: https://www.sacher.com/en/original-sacher-torte/recipe/ https://www.alsothecrumbsplease.com/austrian-sacher-torte/#recipe
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