Sachertorte

Ingredients

• 80 g Granulated Sugar
• 8 g Vanilla Sugar
• 55 g Cake Flour
• 80 g Apricot Jam
• 1 pcs Lemon
• 1 tsp Kosher Salt
• 160 g Dark Chocolate
• 70 g Unsalted Butter
• 2 pcs Egg
• 1 tbsp Dark Rum
• 60 ml Heavy Cream

Method

1. Heat the oven to medium heat and line a small cake pan so the {dark_chocolate} sponge releases cleanly for an even rise.
2. Set a heatproof bowl over barely simmering water and melt {dark_chocolate} with {unsalted_butter} for a few minutes until smooth and glossy, then let it cool slightly so the batter stays light.
3. Beat {egg} with {granulated_sugar}, {vanilla_sugar}, a pinch of {kosher_salt}, and finely grated {lemon} zest until thick and pale, then fold in the cooled {dark_chocolate} mixture and sift in {cake_flour} just until no dry streaks remain.
4. Scrape the batter into the prepared pan and bake until the top is set, the crumb springs back lightly, and a tester comes out with a few moist crumbs.
5. Warm {apricot_jam} with {dark_rum} in a small saucepan over low heat for a few minutes until fluid and fragrant, then strain for a smooth finish.
6. Cool the cake briefly, turn it out, split it in half, then brush and spread the warm {apricot_jam} over the cut sides and outer surface so the glaze adheres evenly.
7. Bring {heavy_cream} to a gentle simmer in a small saucepan, pour over remaining {dark_chocolate}, add a spoon of {granulated_sugar}, and stir until the glaze is smooth, fluid, and shiny.
8. Set the filled cake on a rack and pour over the warm {dark_chocolate} glaze in one pass, letting it coat the top and sides without spreading too much so the finish stays sleek.
9. Let the cake stand until the glaze turns matte and set, then slice neatly and serve.