The Sachertorte is soft but firm, delicately chocolatey and luscious with apricot jam, but never squidgy or gooey.
How to make a SacherTorte Cake
150g softened unsalted butter, chopped
380g dark chocolate, chopped
4 eggs separated
2 egg whites
2 cups caster sugar
½ cup plain flour
½ almond meal
1 ½ cups apricot jam
1 tbsp dark rum
Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan with baking paper. Melt butter and 180g chopped chocolate in a heatproof bowl. Set aside too cool slightly.
Beat the 4 egg yolks and 1/4 cup sugar with electric beaters until thick and pale. Gradually add the cooled chocolate mixture, beating until combined.
In a separate bowl, whisk the 6 egg whites to soft peaks, then gradually add 3/4 cup sugar and whisk until stiff and glossy. Fold one-third of this mixture into the chocolate mixture to loosen, then gradually fold in the rest. Sift the flour, almond meal and 1/2 teaspoon salt over this, then fold in. Spoon batter into the pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake slightly in pan, then turn onto a wire rack and cool completely.
Melt the jam in a saucepan over medium heat, then add the rum and pass through a sieve. Set aside to cool slightly.
Halve cake horizontally with a breadknife Spread one-third of the apricot glaze over the top of the bottom section, then sandwich with the top of the cake. Spread the rest of the apricot glaze over the top and sides of the cake allowing the excess to drip through the rack. Chill for at least 30 minutes or until glaze is set.
Bring the remaining 1 cup sugar and 1/2 cup water to the boil in a saucepan, stirring until sugar dissolves. Add the remaining 200g chopped chocolate, remove from the heat and stir until smooth. Leave until thicken slightly. Pour the chocolate glaze onto the centre of the cake and allow to spread evenly, dripping down the sides. Chill cake for 2 hours or until glaze is set. If desired, spoon extra melted chocolate into a piping bag and write ‘Sacher’ on top.