4 oz (4 squares) bittersweet chocolate (chopped)
1/2 cup butter, softened ……………………….........… 6 eggs, separated
1/4 cup powdered sugar ~ PLUS ~ 2 tsp powdered sugar
1/2 cup white sugar ~ PLUS ~ 2 TB sugar
1 cup cake flour
1/4 cup water …………………………………….........…. 1/4 cup white sugar
3 TB dark rum, divided ……………………….........…. 1 TB water
1 (12 ounce) jar apricot preserves
9 oz bittersweet chocolate, chopped ……………... 3 oz heavy cream
Preheat oven to 350. Lightly butter/spray a 9” springform pan; place a circle of parchment paper inside, and butter/spray that too.
Melt 4 oz chocolate in small saucepan or bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
Beat the butter together with powdered sugar until creamy. Mix in melted chocolate, then beat in egg yolks (one at a time). * In CLEAN, dry bowl, beat egg whites with white sugar until stiff and glossy ~ gently FOLD into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
Bake in preheated oven until edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
Bring 1/4 cup water and sugar to boil in small saucepan. When sugar has dissolved and syrup is clear, remove from heat and stir in 2 TB rum. Brush 1/3 of the syrup onto the cut side of the cake bottom. ~
Puree apricot preserves with 1 TB water until smooth; then bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Put the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
To make the icing,
Melt 9 oz chocolate over a double boiler (or in the microwave) until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving
NOTE: A traditional Sacher Torte would have the word “sacher” piped in chocolate across the top, but that isn’t necessary. You can garnish with chocolate disks if desired ~ and serve with a small dollop of fresh whipped cream on the side