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1
Butter the bottom of the cake pan, cover it with the parchment, then butter the top of the paper and the sides of the pan.
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2
Heat the oven to 375 .
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3
Cream the butter and sugar in the bowl of the electric mixer, using the whisk attachment, until light and smooth.
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4
Incorporate the egg yolks, one at a time, and then pour in the chocolate gradually, mixing it in thoroughly and scraping the sides of the bowl as needed.
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5
On low speed, incorporate the flour.
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6
Whip the egg whites by hand (or by machine, in a clean bowl with a clean whisk) to stiff peaks.
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7
Fold the egg whites into the batter with a rubber spatula.
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8
Scrape the batter into the prepared cake pan, and spread in an even layer.
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9
Bake until a cake tester comes out cleanor until the top springs back when lightly pressed35 minutes or longer.
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10
Put the pan on the wire rack, cool briefly, then remove the side ring of the springform and let the cake cool completely.
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11
Lift the cake off the metal pan bottom, and peel off the parchment.
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12
Slice the cake horizontally in thirds, making three thin layers.
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13
Return the top layer of the cake to the metal pan bottom, upside down, so the crusty baked top is against the pan.
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14
This will be the base of the torta.
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15
To prepare for glazing, set the wire rack inside a rimmed baking sheet, and place the base layer, on the metal pan bottom, on the rack.
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16
Put 1/3 cup of the apricot preserves in a small saucepan with 1/4 cup of water, and heat, stirring, until the preserves dissolve into a loose syrup.
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17
Brush this syrup on all the cut surfaces of the layers, including the base, to moisten the cake.
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18
To fill the layers, put 1 cup of thick apricot preserves in a bowl, and stir just to loosen.
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19
Spread 1/2 cup of the filling over the base layer.
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20
Now place the center layer of the cake (the layer with two cut surfaces) on top of the base, and spread the remaining apricot filling over the top.
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21
Finally, place the bottom layer of cake over the filling, upside down, so the flat, smooth surface that was originally the very bottom of the cake is now the top.
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22
Center the three layers so the sides of the torta are straight, and scrape off any drippings of apricot that oozed out.
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23
To make a thick, smooth apricot glaze to seal the cake, put the remaining 2/3 cup of apricot preserves in the small saucepan with 4 tablespoons of water, and heat to a simmer, stirring.
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24
Pour the preserves through a small strainer set in a cup, to remove any solid bits of apricot, and immediately pour the hot strained glaze from the cup over the torta.
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25
(If you feel confident, hold the strainer over the center of the torta, and pour the glaze directly out of the pan.)
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26
Spread the glaze rapidly with an icing spatula, before it cools, coating the top completely, then spilling glaze over the edge and down the sides.
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27
Smooth the glaze against the sides to seal them.
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28
Let the apricot glaze set, and scrape up any glaze that dripped on the rack or into the pan underneath.
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29
Meanwhile, prepare the chocolate glaze.
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30
Pour the corn syrup, rum, and 2 tablespoons water into a small heavy saucepan, add the pinch of salt, and bring to a boil, stirring.
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31
Put the chopped chocolate in a large heat-proof bowl.
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32
Boil the syrup for a couple of minutes, until slightly thickened, then pour it over the chocolate, and stir until all the chunks have melted and the glaze is smooth and shiny.
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33
Let it cool, stirring occasionally, until barely warm to the touch and just starting to thicken.
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34
Pour the chocolate glaze over the top of the torta, spreading it with a spatula so it coats the top evenly and flows over the edge and down the sides.
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35
Smooth the sides so they are evenly coated, with no bare spots.
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36
Let the glaze solidify at room temperature.
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37
Lift the torta off the rack onto a cake plate, still on the metal disk.
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38
If you prefer, slide a broad spatula (or two) under the cake to separate it from the metal disk, then lift and move.
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39
Collect any chocolate glaze thats dripped into the pan, to use again in the future.
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40
(If you want, warm up the excess glaze and spoon it into a paper piping cone.
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41
Write the name Sacher across the topthe traditional inscription on Viennese Sachertorteor pipe other decorative flourishes.)
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42
Cut in wedges to serve, with mounds of whipped cream.
