Austrian Chocolate and Apricot Cake (Sachertorte)

Preparation

• Chocolate Genoise

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper. Do not butter the sides.
  • In a bowl, combine the flour, cocoa powder and salt. Set aside.
  • In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until tripled in volume and falls from the beaters in a ribbon, about 10 minutes (using a stand mixer is preferable).
  • Sift the dry ingredients over the egg mixture and gently fold in using a spatula or whisk. Spread the mixture out in the prepared pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours.

• Apricot Filling

  • Meanwhile, in a small pot, bring the jam, water and rum to a boil, stirring constantly. Remove from the heat and let cool.

• Ganache

  • Meanwhile, place the chocolate in a bowl.
  • In a small pot, bring the cream and corn syrup to a boil.
  • Pour the hot cream mixture over the chocolate and let melt for 1 minute without stirring. Whisk until smooth. Let cool for 15 minutes or until the ganache has thickened slightly but is still runny.

• Assembly

  • Run a thin blade between the side of the pan and the cake to unmould.
  • Cut the cake in half horizontally to have a total of two cake layers.
  • Using a pastry brush, cover the insides of the two cake halves with the apricot filling.
  • Place the bottom layer on a serving dish. Cover with the second cake layer, apricot-side down. Cover the cake completely with the ganache. The cake will keep for 2 or 3 days, covered, at room temperature.