Sachertorte with apricot jam

Ingredients

For the cake

• 100 g chocolate with 52% cocoa
• 50 ml milk
• 5 eggs
• 1 pinch salt
• 100 g sugar
• 150 g flour
• 1 tablespoon baking powder
• 130 g softened butter

For the filling

• 10 very ripe apricots
• 2 tablespoons sugar

For soaking

• 240 ml homemade apricot nectar (optional)

For the glaze

• 100 g chocolate with 52% cocoa
• 50-70 ml milk

For decoration

• 1 apricot (optional)

Preparation

1. Heat the oven to 160°C. Separate the egg whites from the yolks and beat the whites with a pinch of salt and the sugar until stiff peaks form. 2. Melt the chocolate for the cake with the milk over a double boiler, about 5 minutes, whisking until smooth. Stir in the egg yolks one at a time. 3. Beat the softened butter, then add the chocolate mixture. Add the flour mixed with the baking powder and mix until smooth. 4. Fold in half the meringue, then add the rest and fold in gently. Pour the batter into a 22 cm round silicone pan. 5. Bake the cake for 40-45 minutes at 160°C, until a toothpick inserted in the center comes out clean. Leave it to cool completely in the oven with the door slightly ajar, about 1 hour. 6. Wash the apricots, remove the pits and purée the fruit. Put the purée in a heavy-bottomed saucepan, add the sugar and simmer for 10-15 minutes, until it thickens to a jam consistency without getting too thick. Leave it to cool. 7. Trim the domed top of the cake, then cut it in half horizontally. Set the first layer on a serving plate and soak it with 120 ml nectar, if using. Spread on half the jam, add the second layer and soak it with the remaining 120 ml nectar. Spread the remaining jam on top and refrigerate the cake for 1-2 hours. 8. Melt the chocolate for the glaze with 50-70 ml milk over a double boiler, about 5 minutes, until smooth. Cover the cake with a thin layer and refrigerate for 20 minutes. If the remaining glaze has set, warm it again for 2 minutes over a double boiler, then cover the cake. If using the apricot for decoration, dip it in the glaze.