Austrian Chocolate Tart with Apricot Jam | Sacher-torte

Serves 8-10 When made properly, Sacher-torte is enrobed in a silky, smooth layer of chocolate ganache. This cake will satisfy any sweet tooth. I made sure to make enough glaze that even the novice decorator will be able to coat the entire cake. Please note: This is *not* the same recipe as published in my upcoming article in AFAR Magazine. The technique is totally different. Ingredients: For the cake: 1/2 stick butter, melted 3/4 cup flour 1/4 cup dutch-processed cocoa 1/4 tsp salt 6 large eggs 1 cup sugar 1 1/2 tsp vanilla extract 1 1/2 cup apricot preserves (chunk-free, or strained) For the glaze: 1 cup heavy cream 4 Tbsp light corn syrup 8 ounces semi-sweet chocolate 1 tsp vanilla extract Method: For the Cake: 1. Preheat the oven to 350F. Grease a 10″ round springform pan. Add a circle of parchment paper to the bottom. 2. In a small bowl, sift together the flour, cocoa, and salt. NOTE: You really need to sift them together, making them light and fluffy. Sponge cakes rely …