Sacher Torte

Method

1. Take the butter at room temperature, add the icing sugar, and beat at medium speed for 2-3 minutes.
2. Separate the eggs: place the whites in one bowl and set aside the yolks.
3. Whip the egg whites: when they become foamy, add all the granulated sugar at once and continue whipping for 3-4 minutes. (Don't worry if they deflate; they will be folded in later.)
4. Melt the dark chocolate (at least 70% cocoa) in a double boiler.
5. When the butter and icing sugar are well combined, add the egg yolks in two additions and mix.
6. Add the melted chocolate, slightly cooled (check temperature, ideally around 58-59°C), to the butter-sugar-yolk mixture.
7. Add the sifted flour and mix.
8. Fold the whipped egg whites into the mixture gently.
9. Butter a 22 cm cake pan and pour in the batter.
10. Bake in a static oven at 170°C for 35 minutes; after 32 minutes do the toothpick test. Do not use fan-assisted.
11. Remove from the oven, unmold, and let cool on a wire rack.
12. Slice the cake horizontally in half with a serrated knife.
13. Spread apricot jam on the bottom layer, then cover with the top layer. Spread a little jam on the sides as well.
14. Refrigerate for at least half an hour.
15. Prepare the ganache: melt dark chocolate (70% cocoa) with hot, almost boiling cream.
16. Pour the ganache over the cake and spread evenly with a spatula, covering the sides as well.
17. Refrigerate to set.
18. Optionally, decorate with a piped 'S' (for Sepe) and a little cream.