Classic Sachertorte Austrian Chocolate Apricot Cake

Hello my darlings bees, back to another classic. This one is a Sachertote; chocolate on top of chocolate. It’s worthy of any fancy dinner party, be that birthday, an anniversary, or just because. Why not treat yourself? A few things that make this cake a classic. It's a rich cake with rum- or brandy-infused apricot jam, and silky chocolate glaze. I could dip a man in this chocolate and not be responsible for my actions!! 💀

What will I need?

• 3 6-inch cake pans (lightly greased)
• 9 Egg yolks
• 9 Egg whites
• 220g / 8oz - Unsalted butter (softened)
• 200g - Confectioners sugar
• 400g - Dark chocolate
• 2 Tsp - Vanilla paste or extract
• 200g - Sugar
• 1/4 Tsp - Salt
• 200g -All-purpose flour
• 510g / 18 0z  - Apricot jam (filling)
• 3/4 Cups - Brandy or Rum (optionally)​

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For the glaze:

• 400g - Dark chocolate
• 250g - Sugar
• 1/2 cup - Warm water
• Whipped cream (optional)

For the decoration:

• Dried apricot (optional)
• Remaning apricot jam

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What do I do?

1. Preheat your oven to 360F, then lightly grease your pans. Sprinkle with a little flour.
2. Now, my darlings, you want to melt your chocolate. In a small pan using a heatproof bowl (or microwave), and leave to one side.
3. With your mixer, using your whisk attachment, pop in your butter, icing sugar, and vanilla extract mix slowly - on setting (8) - until creamed.
4. Gradually stir in your egg yolks one at a time, then leave to one side.
5. With a new mixing bowl, pop in your egg whites and whisk up until they're nice a fluffy, then add a pinch of salt, your sugar and beat to stiff peaks
6. Stir the melted chocolate into your first bowl (containing the yellow egg yolks), then fold in your whipped eggs, alternating with your flour.
7. Pop the mix into your pans, here I’m using three pans. You can do it by eye, or weigh your mix (around 435g in each pan). Now pop them in your preheated oven for 45-50 minutes, or until a toothpick comes out clean, then you’re good to go my luscious bees!
8. Once your cakes are done, remove and leave to cool off (on a flat surface), then turn your cakes out onto a work surface, and again cool for 25-30 minutes (or until cooled completely) and trim the top.
9. Now add your rum or bandy to your apricot jam, then cover the top of your first cake with your jam and repeat. Next coat the edges of your cake, and pop her in the fridge for 10 minutes to help set.
10. For your glaze break up the chocolate into a heatproof bowl, heat up your water and your sugar only for a few minutes and pour you water in another separated large heatproof bowl (wait until your sugar water its warm to the touch). Slowly add your chocolate pieces, stirring until melted.
11. Working quickly, my bees, pour your glaze in a single action all over your cake, spreading your chocolate quickly and smoothing it over the entire surface using a palette knife.
12. Now leave your cake to harden at room temperature.
13. Decorate how ever you wan. I used dried apricot and strawberries (I had some left over), and some of the jam. Waste not, want not!

Tips, Tricks & Tiaras

• Your cake can be baked a day or two before assembly, or can be made a few weeks before then frozen once cooled.
• Sachertorte can be covered then popped in the fridge for up to 2 days.
• Use good bittersweet or semi-sweet chocolate for both your cake and chocolate glaze.
• For your melted chocolate used in your cake batter, allow it to cool (while still remaining liquid) when you add it it to your cake batter.
• Make sure the bowl for your eggs is clean. Perfect for whipping.
• Ensure your apricot coating is set before glazing the cake with the chocolate. You will get a much nicer finish if your apricot isn’t runny while glazing the cake.
• Once the glaze sets, slide the spatula under the cake to detach it from the rack.
• You can use your preferred spirit of choice, or stick with rum like me.
• She can stay at room temperature for a few days (as the only filling is apricot),  however once you have cut, place a piece of wax paper over the cut end to keep form drying out.

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