Sacher Torte

Ingredients:

• 110 g plus 2 tbsp (30 g) butter, room temperature, plus extra for greasing
• 3/4 cup confectionery flour, plus for sprinkling
• 200 g dark chocolate, chopped
• 1/4 teaspoon salt
• 3/4 cup plus 2 tablespoons powdered sugar
• 4 large eggs, yolks separated from whites, plus 2 yolks
• 1 teaspoon vanilla extract
• 1 cup apricot jam
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tbsp dark rum
• 1/3 cup corn syrup
• 2 tablespoons of water
• 225 g dark chocolate, finely chopped
• Whipped cream for decoration

Preparation:

1. Preheat oven to 325°F (160°C). Grease the bottom and sides of a 20cm springform pan with butter; line the bottom with parchment paper. Grease the parchment paper and dust the bottom and sides with flour, removing any excess.
   
   Melt the dark chocolate in a microwave-safe bowl until smooth, stirring every 30 seconds. Let cool.
2. Prepare the sponge cakeMeanwhile, sift the flour and salt into a medium bowl. In a large bowl, beat the butter and 3/4 cup powdered sugar with a mixer on low speed until combined. Reduce the speed to medium-high and beat until fluffy, 1-2 minutes. Add 6 egg yolks one at a time, then beat in the vanilla. Reduce the speed to low and beat in the melted chocolate. Add the sifted flour and beat until combined.
3. In a separate large bowl, beat 4 egg whites with a mixer on medium speed for about 30 seconds. Add the remaining 2 tablespoons of powdered sugar. Reduce the speed to high and beat for about 1 minute, until the whites are stiff and glossy. Working in two batches, fold the whites into the batter with a rubber spatula.
4. Pour the batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 10 minutes, then remove the sides of the pan and let the cake cool completely. Remove from the pan and cut it in half horizontally with a long serrated knife.
5. Prepare the fillingIn a small saucepan, combine 1/2 cup apricot preserves, granulated sugar, and water. Bring to a gentle simmer, stirring until the preserves melt. Strain through a fine-mesh sieve into a medium bowl and stir in the rum.
   
   Gradually spread about 2/3 of the syrup onto the cut sides of the cake, letting it soak in. Remove any large pieces of fruit from the remaining 1/2 cup of jam; spread it onto the bottom half of the cake, then top with the other half, cut side down. Brush the top and sides of the cake with the remaining syrup, letting it soak in.
6. Prepare the glazeIn a small saucepan, combine the corn syrup and water. Stir, bringing to a simmer over low heat. Remove from heat and add the dark chocolate; stir until smooth and melted.
7. Transfer the cake to a wire rack set on a baking sheet. Pour the glaze over the cake in two or three batches, allowing any excess to drip down the sides. Smooth the surface with an offset spatula if necessary. Refrigerate for about 30 minutes until the glaze sets. Serve the Sachertorte with whipped cream.