Authentic Austrian Sachertorte Chocolate Layer Cake

1. Chop the dark chocolate couverture coarsely and melt over a water bath. Let the chocolate cool for about 10 minutes. Separate the eggs. Beat the egg whites with salt until stiff, gradually adding the sugar, and set aside

2. Beat the egg yolks with vanilla sugar and butter until creamy. Add the melted chocolate to the egg yolk mixture and mix well. Fold in half of the egg white mixture. Preheat the oven to 180°C conventional or 160°C convection. Line a 26 cm springform pan with parchment paper

3. Mix the flour with baking powder. Sift the flour and baking powder mixture into the batter and stir briefly. Gently fold in the remaining egg white mixture with a spatula. Pour the batter into the springform pan. Bake the cake in the preheated oven for about 60 minutes. Let it cool

4. For the filling, bring the apricot jam to a boil in a small pot, then let it cool for about 10 minutes. Cut the cooled cake horizontally into three layers

5. Place the bottom cake layer on a cake plate and spread one third of the apricot jam on it. Place the second layer on top and spread another third of the jam. Place the last layer on top. Spread the remaining jam all over the sides of the cake

6. Roll out one marzipan sheet and place it over the cake. Smooth it with your hands, press it down, and trim the excess edges. Place the second marzipan sheet on top

7. For the decoration, chop the dark chocolate couverture coarsely. Heat the cream in a pot until just boiling. Pour the hot cream over the chocolate, add the butter. Let it stand for about 2 minutes, then stir until smooth with a whisk

8. Place the cake on a wire rack. Pour the chocolate mixture over the cake and smooth with a palette knife until the entire cake is covered. Place the cake in the refrigerator

Tips

1. For a tip about the glaze, visit the website