Chocolate cake (Sachertorte)

Instructions

• Chocolate Sponge Cake
• Preheat the oven to 350°F (180°C). Grease and line a 6-inch (15 cm) cake pan with parchment paper. Set aside.
• Melt the chopped dark chocolate in a double boiler or in the microwave in 10-second intervals, stirring each time until fully melted. Set aside to cool.
• In a stand mixer or with an electric mixer, beat the butter and half (¼ cup) of the sugar on medium-high speed until pale and fluffy, about 3 minutes.
• Add the vanilla extract, then add the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in the cooled melted chocolate and mix until smooth.
• In a separate bowl, whisk the egg whites until soft peaks form, about 3 minutes. Gradually add the remaining (¼ cup) of sugar and continue to beat until stiff, glossy peaks form, about 3–4 minutes.
• Gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, taking care not to deflate the batter.
• Sift the cake flour into the batter in two additions and fold it in gently until just combined.
• Pour the batter into the prepared cake pan, smoothing the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
• Apricot Jam Filling
• In a small saucepan, combine the apricot jam and rum. Warm over medium heat, stirring constantly for about 5-6 minutes.
• Once the cake has cooled, slice the cake in half horizontally. If the top of the cake is domed, level it with a serrated knife.
• Place the first layer on a wire rack over a rimmed baking sheet. Spread half of the apricot jam mixture over the bottom layer. Place the second layer of cake on top.
• Pass the remaining apricot jam through a fine mesh strainer to remove any bits of fruit or peel. Brush the top and sides of the cake with the strained jam syrup, covering evenly. Let it sit for about 30 minutes for the glaze to dry.
• Chocolate Glaze
• In a microwave-safe bowl, melt the dark chocolate and butter together in 10-second intervals, stirring after each interval, until fully melted and smooth.
• Starting in the center of the cake, pour the chocolate glaze in a circular motion over the top, allowing it to drip down the sides. Tilt the wire rack gently to help the glaze spread evenly. If necessary, use an offset spatula to smooth the sides of the cake.
• Let the glaze set at room temperature for about 1 hour, or until fully dry and firm.
• Once the glaze has set, use an offset spatula to gently lift the cake off the wire rack and transfer it to a serving plate.
  
  Optional Decoration: You can decorate the top of the cake with heart-shaped candies or small chocolates if desired.