Sachertorte (Chocolate Torte)

1. Heat oven to 350 degrees F. Butter and flour a 9 inch springform pan; set aside.

Cake (Torte)

1. Place dark chocolate in a microsafe bowl and microwave in 30 second increments until the chocolate is melted, stirring between each set of 30 seconds. Set aside.
2. Place granulated sugar in a blender and pulse just until fine, but not powdered.
3. Place 1/2 cup of the sugar and butter in a large mixing bowl. Use an electric hand mixer to cream for about 3 minutes until it is pale, fluffy and creamy.
4. Add the 7 egg yolks one at a time, blending after each addition.
5. Add 2 teaspoons vanilla extract.
6. Use a rubber spatula to fold in the melted chocolate, flour and salt. Set aside.
7. In a separate bowl, beat the 7 egg whites for about a minute. Add the remaining 1/2 cup of sugar and then mix on high speed until stiff peaks form (about 5 to 8 more minutes).
8. Carefully fold the 7 egg whites into the batter in 3 parts. Mix until there are no streaks of egg whites. Do not overmix as you don’t want to deflate the egg whites.
9. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a wooden pick inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for at least an hour.

Apricot Filling and Glaze

1. Add the apricot preserves and rum to a microsafe bowl. Microwave for about 1 minute or until the preserves are warm and runny.
2. Use a spoon to mix the apricot preserves until the rum is evenly distributed.
3. When the cake has cooled, use a long, serrated knife to trim the top off of the cake to level it. Cut the cake horizontally into 2 equal layers. Place the bottom layer of the cake on a cooling rack with a baking pan or cutting board underneath to catch the overflow of ganache.
4. Brush the top of the cake layer generously with Apricot Glaze.
5. Place the second cake layer on top.
6. Run the remaining Apricot Glaze through a sieve to remove any chunks. The glaze should be very thin.
7. Brush the top and sides of the cake with the remaining glaze.
8. Let it cool for about 10 minutes on the kitchen counter.

Chocolate Ganache

1. Add unsalted butter to a microsafe bowl and microwave until melted (alternatively, you can melt it in a double boiler).
2. When the butter is melted, add the chocolate and stir until the chocolate has melted into the hot butter.
3. Add the corn syrup and vanilla extract and mix again until fully combined.
4. Pour all of the warm Chocolate Ganache over the top of the cake, using an offset spatula to gently smooth the ganache over the cake and allow the extra chocolate to run over the sides.
5. Let the cake cool at room temperature until the ganache is completely set.