This Sacher Torte recipe is going to fulfill your deepest chocolate cravings. Two layers of dense chocolate cake, filled and coated with apricot jam and glazed with chocolate glaze. Not too sweet and intense chocolate flavor.
Preheat oven to 330°F (165°C). Line a 9.5-inch springform pan with parchment paper and set aside. Then melt chocolate (for the cake) in the microwave. Stir every 20 seconds to help avoid seizing. Set aside.
Beat butter with 1/3 cup of granulated white sugar and vanilla* with a handheld or stand mixer fitted with a paddle attachment on medium speed, until creamy and fluffy. Beat in egg yolks and cocoa until thick and even. Fold in melted chocolate with a rubber spatula. Set aside.
Whisk egg whites with a whisk attachment on medium-high speed until soft peaks form. Add 1/3 cup of sugar and beat until stiff peaks form, for about 2-3 minutes.
Carefully fold egg whites and flour into egg yolks just until combined. Pour batter into prepared pan and bake for about 40-45 minutes until a toothpick in the center comes out clean. Let cool completely.
Heat apricot jam in the microwave to get it more liquid and spreadable, for about 1 minute. Cut cake through lengthwise and spread 1/2 of apricot jam on the bottom layer. Place top layer onto bottom layer and spread the remaining apricot jam all over the top of the cake and around the cake. Let dry for about 15 minutes.
Meanwhile, make the chocolate glaze. Therefore bring heavy cream and sugar to a boil. Then remove the pan from the heat and add chopped chocolate slowly and whisk continuously. Then add butter and cocoa and keep whisking until combined. Spread chocolate glaze all over the cake with a silicone spatula quickly and let cool completely.
Store in an airtight container at room temperature for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.