Sachertorte
Ingredients Cake: 6 oz. bittersweet chocolate (170 grams) 3 oz. butter (85 grams) 4 egg yolks 1 oz. sugar, plus 3 oz. sugar (28 grams, plus 85 grams) 5 egg whites 1/4 teaspoon salt 1/3 cup flour, sifted (45 grams)
Apricot filling: 1 cup apricot jam (280 grams) 2 teaspoons Grand Marnier (optional)
Chocolate Glaze: 6 oz. bittersweet chocolate (170 grams) 1 oz. butter (28 grams) 2 oz. heavy cream
Directions To make the cake: Preheat oven to 350 degrees F (176 degrees C). Butter and flour a 9 x 2-inch cake pan (23 cm x 5 cm), bang out excess flour and set aside.Cut chocolate into small pieces. In a bowl, combine chopped chocolate and butter, melt over a hot water bath. Set aside to cool slightly. In a bowl using a wire whisk, whip the egg yolks with 1 ounce sugar (28 grams) until thick and pale yellow. While pouring in a thin stream, beat in the chocolate mixture until combined.
In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar (85 grams) and continue to beat until shiny stiff peaks. Fold the sifted flour into the chocolate mixture until combined and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
Bake for 40 minutes or until done. To check for doneness, insert a toothpick into the center of cake, it should come out dry. Remove cake from the oven and cool on a rack.
To make the apricot filling: Puree the apricot jam and stir in the Grand Marnier (optional).
Slice the cake horizontally into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the third layer of cake. Chill for at least 30 minutes.
To make the chocolate glaze: In a bowl, combine the chopped chocolate and butter, melt over a hot water bath. In a small saucepan, bring the heavy cream to a boil. Stir the hot cream into the melted chocolate. Cool until it reaches a glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve cake slices with whipped cream on the side.
Source: adapted from celebrity chef Wolfgang Puck.