Slowly melt 200 gr. of dark chocolate. Preferably do not microwave, but use a bain-marie (double boiler); place a pot with water on a stove and place a saucepan on top, in which you will melt your chocolate.
Mix your butter with the vanilla and powdered sugar in a big bowl. Gradually mix in your egg yolks.
Beat the egg whites with a pinch of salt and then add in 125 grams of sugar. Mix until you have stiff peaks.
Add the melted chocolate into your egg yolk mixture and stir everything with a silicone spatula.
Alternate between folding in your egg whites and your flour into your chocolate batter.
Grease and flour a big cake pan before pouring the batter and baking for approximately 50-60 minutes.
Optional: Flavor your apricot jam with rum. I skipped this step.
Cut the cake in half and generously spread your apricot jam on your base layer.
Place your second layer on top of the base and also cover with apricot jam.
Break 200 grams of dark chocolate into pieces. Heat up the water with sugar in a small pot. Pour into a bowl and let it cool until it is warm to touch. Add the chocolate and mix until it dissolves.
Pour the glaze over your cake and smooth with a palette knife or icing spatula. Make sure the glaze covers your sides too.
Let your cake dry before you serve; traditionally you would serve with a dollop of whipped cream. Be mindful of the weather, because the heat will affect your chocolate glaze.
This recipe creates a delicious cake, rich in flavor. The apricot jam really helps to combat the heavy chocolate taste, while the bitterness of the chocolate helps to combat the sweetness. It is definitely a better option for colder weather, as it is a heavy dessert, but I can assure you that the Sacher-Torte is delicious! My parents, grandmother, and sister all had a slice and really liked it, even if they struggled finishing a whole slice, haha. I’m aware my cake is far from perfect, as it does not have a very smooth and traditional look, but I suppose practice will make perfect 🙂 Also, in case you’re wondering, I used homemade apricot jam that my mom made and Russian dark chocolate.