Sacher Cake

Step 1

Line the bottom of the mold with parchment, then grease with butter, including the sides, and sprinkle with breadcrumbs. Place in the refrigerator for 20 minutes.

Step 2

Melt the dark chocolate in a water bath, then cool to room temperature.

Step 3

Combine 180 grams of butter with the powdered sugar and beat with a mixer until white. Then, while still beating, gradually add the melted chocolate and yolks.

Step 4

Separately, beat the whites with the sugar until stiff peaks. Gently incorporate the whisked whites into the chocolate base, followed by the sifted flour.

Step 5

Pour the batter into the mold, flatten and bake at 175 degrees for 65-75 minutes. Then let the cake cool completely and divide it into two parts.

Step 6

For the filling, dilute apricot confit in boiling water and beat with a blender. Then use the mixture to coat first the bottom crust, then the top and sides. Leave to soak for 2 hours.

Step 7

Prepare the glaze. In a saucepan, combine water and sugar, bring to a boil and cook for 3 minutes. Add the chocolate chunks, reduce the heat to low and, stirring, simmer for another 5 minutes. Pour the glaze into a cold saucepan and reduce the heat to low while continuing to stir.

Step 8

Brush the cake liberally with the glaze and leave to set for 2 hours (you can put it in the refrigerator).

Step 9

If desired, inscribe the cake with melted white chocolate.