Method

Sponge: beat butter and icing sugar until light. Add melted chocolate. Beat in yolks one at a time. Fold in flour and ground almonds alternately. In a separate, scrupulously clean bowl, whisk egg whites with caster sugar to stiff peaks. Fold the meringue into the chocolate mixture in 3 additions.
About 5 min
Pour into a greased and floured 24 cm springform tin. Bake at 170°C/340°F for 50–55 minutes until a skewer comes out clean. Cool 10 minutes, then unmould and cool completely on a rack.
About 11 min
Slice the cooled cake horizontally. Warm and strain the apricot jam. Spread jam on the cut surface of the bottom layer. Replace the top layer. Brush the entire outside of the cake (top and sides) with a thin coat of jam. Refrigerate 20 minutes to set.
About 11 min
Mirror glaze: boil sugar and water to 105°C/221°F. Pour over chopped chocolate; stir until smooth. Cool to 38°C/100°F — it should coat the back of a spoon thickly.
About 11 min
Place the cake on a rack over a tray. Pour the glaze over the centre, letting it flow down the sides. Smooth with a palette knife if needed. Leave to set at room temperature (1–2 hours) — do not refrigerate the glazed cake as the glaze loses its shine.
About 11 min
Serve at room temperature with a generous spoonful of unsweetened whipped cream. Traditionally inscribed "Sacher" on top with a chocolate stamp.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs, nuts