Classic Sacher Torte

Prep

1. Heat oven to 350°F. Grease a 9-inch round pan and line the bottom with parchment. Lightly grease the parchment too.
2. If using a springform, set it on a sheet pan (or wrap the outside base in foil) to guard against any tiny leaks.
3. Set up a wire rack over a sheet pan for glazing later. This saves your counter and your sanity.

Make the batter

1. Melt butter and chocolate together in a heatproof bowl set over a pot of barely simmering water (or microwave in short bursts). Stir until smooth, then let it cool to warm, not hot. If it is hot enough to feel steamy, it is hot enough to upset your yolks.
2. In a large bowl, beat egg yolks with 1/2 cup (100 g) sugar until pale and thick, about 2 to 3 minutes. Beat in vanilla. Stir in the melted chocolate mixture.
3. In a separate clean bowl, beat egg whites with the salt until foamy, then slowly add the remaining 1/4 cup (50 g) sugar and beat to glossy medium peaks. You want lift, not dry stiffness.
4. Fold the egg whites into the chocolate batter in 3 additions. Use a spatula and fold from the bottom up, turning the bowl as you go, until you no longer see streaks.
5. Sift the flour over the batter and fold just until no dry pockets remain.

Bake

1. Pour batter into the prepared pan and smooth the top.
2. Bake 30 to 38 minutes. Start checking at 30 minutes because this cake goes from perfect to dry faster than your group chat changes plans. It is done when the top springs back lightly, the center does not jiggle, and a toothpick comes out clean or with a few moist crumbs. Optional but helpful: an internal temp of about 200 to 205°F in the center.
3. Cool in the pan 10 minutes, then turn out onto a rack, peel off parchment, and cool completely.

Apricot layer

1. Warm the apricot jam in a small saucepan with 1 to 2 tablespoons water, stirring until smooth and brushable.
2. For a super-smooth finish, push the warm jam through a fine-mesh sieve.
3. Slice the cake horizontally (optional but classic). Spread about half the jam on the cut side, sandwich the cake back together, then brush the remaining jam over the top and sides in a thin layer. Let it set 10 to 15 minutes.

Make the glaze

1. In a small saucepan, bring sugar and water to a boil, stirring just until the sugar dissolves. Then stop stirring and simmer until the syrup looks slightly thickened, about 4 to 6 minutes. If you have a thermometer, aim for roughly 220 to 225°F. Consider this a helpful checkpoint, not a magic spell. Your best guide is the look: the bubbles get a little tighter, and the syrup feels lightly syrupy when you tilt the pan.
2. Remove from heat. Add chopped chocolate (and corn syrup and butter, if using). Let sit 1 minute, then whisk until smooth.
3. Let the glaze cool slightly until it thickens a bit but still pours easily, 3 to 8 minutes. It should flow in a ribbon, not splash like hot cocoa. If it starts getting too thick, warm it in very short bursts over low heat, then stop.
4. Optional for extra smoothness: strain the glaze through a fine-mesh sieve.
5. Place the cake on the wire rack. Pour glaze in the center and let it flow outward. Use an offset spatula only if you must, and keep it minimal. Overworking is the enemy of shine.
6. Let set at room temp until glossy and firm, about 1 hour. For the cleanest slices, chill 20 minutes before slicing, then use a warm knife and wipe it between cuts.

Serve

Traditionally, you serve Sacher torte with lightly sweetened whipped cream. I am not here to argue with tradition. If you want a quick guide: whip 1 cup cold heavy cream with 1 to 2 tablespoons powdered sugar and a small splash of vanilla.