An elegant cake inspired by Sacher, Austria's classic patisserie, made by spreading apricot jam between layers of dense chocolate sponge and coating the top with a glossy chocolate glaze. With its intense cocoa aroma, it is a showy dessert for special gatherings.
Beat the butter with sugar, add the egg yolks and melted chocolate, then sift in the flour and mix.
Whisk the egg whites to stiff peaks and fold them into the batter from top to bottom.
Pour the batter into the greased pan, bake in a preheated oven until a toothpick test comes out clean, then let it cool.
Split the cooled sponge cake in two and spread a thin layer of warmed, strained apricot jam between the layers and on top.
Boil the cream and pour it over the chocolate, then stir until smooth. Caution: Pour the glaze over the cake in one go with quick movements, otherwise it won't spread evenly.
Important: Before pouring the chocolate glaze, coat the surface of the cake with a thin, smooth layer of apricot jam; otherwise the glaze won't set evenly. Allergens: contains gluten (flour), egg, milk (butter, cream).
If you gently warm and strain the apricot jam before spreading it, its fluidity increases, and it spreads over the sponge cake in a thinner, more even layer.
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