Sachertorte is a Viennese chocolate cake with apricot filling invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich.
For the cake
For the syrup
For the filling
For the icing
(9 inches / 23 cm)
Preheat oven to 350 F (175˚C). Lightly butter a springform pan.
Melt the chocolate over a double boiler. Remove from heat and let cool.
Beat butter with icing sugar until creamy. Stir in melted chocolate, then the egg yolks, one at a time.
In a bowl, beat the egg whites with the sugar. Gently fold into the chocolate mixture, then stir in flour. Pour into the pan.
Bake in the preheated oven until the edges begin to pull away from the sides and a toothpick inserted in the center comes out clean, about 45 minutes.
Remove from oven and cool on a wire rack for 15 minutes, then unmold by running a knife around the cake if necessary.
Allow the cake to cool completely on the base of the springform pan. Once cool, remove from pan and slice the cake in half horizontally.
Bring water and sugar to a boil in a small saucepan.
When the sugar is dissolved, remove from heat and stir in 2 tablespoons of rum. Brush half of the syrup on the cut side of the lower part of the cake.
Puree the apricot preserves with 1 tablespoon of water until smooth.
Bring to a boil over medium heat in a small saucepan and cook until thickened, about 2 minutes.
Stir in 2 tablespoons of rum, then spread the jam mixture on the cut side of the bottom cake.
Place the top of the cake on the bottom. Brush the outside of the cake with the remaining syrup and refrigerate until the icing is ready.
In a bowl, combine the chocolate and butter. Melt over a double boiler. Meanwhile, bring the cream to a boil.
Stir the cream into the melted chocolate. Let cool a few minutes.
Spread the icing on and around the cake.
Refrigerate for 30 minutes before serving. You can serve with whipped cream as well as a Viennese hot chocolate.