Ingredients:

For the cake:

• 150g softened butter 
• 130g dark couverture chocolate (minimum 55% cocoa content)
• 100g icing sugar
• 6 large eggs, separated
• 1 vanilla pod
• 100g caster sugar
• 140g plain wheat flour

For assembly:

• 200g apricot jam

For the glaze:

• 150g dark couverture chocolate (minimum 55% cocoa content)
• 200g caster sugar

Instructions:

1. Prepare the cake:

   • Preheat your oven to 170°C (338°F). Line the base of a 24cm (9.5-inch) springform pan with baking paper, grease the sides, and dust with a little flour.
   • Melt 130g of dark chocolate over simmering water and let it cool slightly.
   • Slit the vanilla pod lengthwise and scrape out the seeds. Using a hand mixer, beat the softened butter with the icing sugar and vanilla seeds until creamy.
   • Separate the eggs. Add the egg yolks to the butter mixture one by one, mixing well after each addition. Gradually add the melted chocolate, continuing to mix until smooth.
   • In a separate bowl, beat the egg whites with the caster sugar until stiff peaks form.
   • Sift the flour over the chocolate mixture, then gently fold in the beaten egg whites until well combined.
   • Pour the batter into the prepared pan, smooth the top, and bake on the middle rack for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove the cake from the oven and let it cool in the pan for about 20 minutes. Then, remove it from the pan and allow it to cool completely on a wire rack.

2. Assemble the cake:

   • Once cooled, cut the cake horizontally to create two even layers.
   • Warm the apricot jam and stir until smooth. Brush the top of the bottom layer with the jam, then place the second layer on top. Brush the entire surface of the cake (top and sides) with the remaining jam.

3. Prepare the glaze:

   • In a saucepan, combine 200g of caster sugar with 125ml of water. Bring to a boil over high heat and let it boil for about 5 minutes. Remove from heat and let it cool slightly.
   • Coarsely chop 150g of dark chocolate and gradually add it to the sugar syrup, stirring continuously until it forms a thick, smooth liquid. If the glaze is too thick, add a few drops of warm water to achieve a pourable consistency.

4. Glaze the cake:

   • Place the cake on a wire rack over a baking sheet to catch any excess glaze.
   • Pour the lukewarm glaze over the center of the cake, allowing it to flow evenly over the top and sides. Use a spatula to ensure the cake is fully covered.
   • Let the glaze set for a few hours at room temperature.

5. Serve:

• Traditionally, Sacher Torte is served with a dollop of unsweetened whipped cream.

Sacher Torte