Sacher Torte

Oh the joys of a three layer sacher torte!
It went down a treat, semi-solid chocolate shell covering a layer of rum and apricots.

Delicious!

This one turned out much darker than the first that I tried, I modified the recipe I found online.

Ingredients

Cake:

240 g  semi sweet chocolate (chopped)

1 cup butter, softened

3/4 cup icing sugar

12 eggs, separated

2 egg whites

4 tablespoons white sugar

1 1/2 cup plain flour

1/2 cup corn flour

1/2 cup cocoa powder

Filling:

1/3 cup water

1/3 cup white sugar

4 tablespoons dark rum, divided

1 370g  jar apricot preserves

1 tablespoon water

Icing:

255 g semisweet chocolate, chopped

85 g  heavy cream

Directions

1.        Preheat oven to 175 degrees C. Lightly butter 2 9-inch springform pans; place a circle of parchment paper inside, and butter that as well.

2.        Melt 240 g of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

3.        Beat the butter together with icing sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in flour and cocoa, until incorporated. Pour half of the mix into each of the 2 prepared springform pans, and smooth the top.

4.        Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the centre comes out dry, about 25 minutes in a fan force oven. 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. Cut the rounded tops off both cakes

5.        Bring 1/3 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 3 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

6.        Puree the apricot preserves with 1 tablespoon of water until smooth. 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. Place 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.

7.        To make the icing, melt 255 g of chocolate over a double boiler or in the microwave until smooth. Stir the cream to into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

8.        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.