Sachertorte (Original Version)

1. Preheat the oven to 170 C (340 F), then grease a 22 cm springform tin and line the base with parchment paper.
2. Melt the 130 g of chocolate gently over a pan of barely simmering water or in short bursts in the microwave, then let it cool slightly; meanwhile, cream the softened butter with half of the sugar until pale and fluffy, beat in the egg yolks one at a time, and stir in the melted chocolate.
3. In a clean, grease-free bowl, whisk the egg whites to soft peaks, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
4. Fold a spoonful of the whites into the chocolate mixture to loosen it, then alternately fold in the sifted flour and the remaining whites in batches, keeping the batter as airy as possible.
5. Pour the batter into the tin, level the top, and bake for 45 to 55 minutes until a skewer inserted into the centre comes out clean; cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
6. Warm the apricot jam with the water until loose, pass it through a sieve, then slice the cooled cake in half horizontally, spread jam in the middle, sandwich it back together, and brush jam all over the top and sides.
7. For the glaze, heat the glaze sugar with about 100 ml of water until it reaches a light syrup, remove from the heat, stir in the chopped glaze chocolate until smooth, then pour it over the cake in one motion and spread quickly so it coats evenly; let the glaze set before serving.

You'll use: Oven · Pan · Saucepan · Whisk · Microwave