Sacher Torte (Viennese Dark Chocolate Apricot Cake)

Divide the dark chocolate between the cake batter and the glaze.

Melt the batter portion with 110 g butter over a bain-marie, stirring gently, then let it cool until warm, not hot, so the eggs do not curdle.

Separate the 4 eggs into yolks and whites.

Whisk the yolks with half of the 110 g sugar until paler and slightly thickened, then mix them into the cooled chocolate base until glossy and even.

Whip the egg whites until foamy, then add the remaining sugar in portions and beat to a firm meringue.

Fold it into the chocolate mixture alternately with 90 g flour, using broad strokes to keep the batter lifted.

Pour the batter into the pan and level the top without knocking out the air.

Bake at 170C for 30 to 35 minutes, until the center springs back lightly and a skewer comes out almost clean.

Let the cake cool completely before slicing it horizontally, or the crumb will tear.

Warm 120 g apricot jam just until loose, then spread a thin, even layer over the cut surface and reassemble the cake.

Heat 120 ml heavy cream until the edges are just about to simmer, then pour it over the remaining chocolate and stir smooth.

Pour the glaze over the cake in one motion, let it set fully, and slice with a hot knife.