GERMAN CHOCOLATE CAKE (SACHERTORTE)

Preparation Method :

• To make the cake: cream the butter and sugar until light and fluffy. Separate the eggs and add the egg yolks one-by-one.
• Melt the chocolate in a bain-marie and carefully fold it into the mixture. Whisk the egg whites with the sugar and salt until foaming and spoon one-third into the chocolate mixture.
• Carefully mix the sifted flour with the rest of the egg whites. Grease a spring form pan and line it with nonstick baking paper.
• Pour in the mixture and smooth the top. Place the pan in a preheated 375°F/190°C oven and bake for approximately 45 minutes. Remove from the oven and leave to cool.
• To make the sugar syrup: bring sugar, water, and scrapings from inside a vanilla bean to a boil. Allow to cool, and then stir in the rum.
• Slice through the bottom third of the cake horizontally and brush the surface of the lower round with one-third of the apricot jam.
• Place the other layer on top and sprinkle the surface lightly with the syrup. Bring the remaining apricot jam to a boil and brush it over the whole cake.
• Melt the dark chocolate couverture in a bain-marie, stirring over a low heat until smooth.
• Spread the frosting over the cake and leave to set. Dissolve the milk chocolate couverture and blend with one drop of water.
• Pour the mixture into a piping bag and pipe the word "Sacher" onto the cake.