Viennese Chocolate Torte with Apricot and Chocolate Glaze

What you need

• 140 g (5 oz) dark chocolate, for the cake, about 60% cocoa, chopped
• 140 g (1 1/4 sticks) unsalted butter, softened, plus extra for the tin
• 90 g (3/4 cup) icing sugar
• 1 tsp vanilla extract
• 1 pinch salt
• 6 large eggs, separated
• 110 g (1/2 cup) granulated sugar, for the egg whites
• 140 g (1 cup) plain flour, sifted, plus extra for the tin
• 250 g (3/4 cup) apricot jam
• 200 g (1 cup) granulated sugar, for the glaze
• 125 ml (1/2 cup) water, for the glaze
• 150 g (5 oz) dark chocolate, for the glaze, chopped
• 250 ml (1 cup) whipping cream, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 170 °C (340 °F). Butter a 22-23 cm (9 in) springform tin, dust it with flour and line the base with baking paper.

2. 2

   Melt the 140 g chocolate in a bowl set over barely simmering water, then let it cool until just warm.

3. 3

   Beat the butter with the icing sugar, vanilla and salt until pale and fluffy, 3-4 min.

4. 4

   Add the egg yolks one or two at a time, beating well after each, until the mix is light and creamy.

5. 5

   Beat in the melted chocolate until evenly brown.

6. 6

   In a clean bowl, whisk the egg whites until foamy. Add the 110 g sugar a spoonful at a time and keep whisking to soft, glossy peaks.

7. 7

   Stir a third of the whites into the chocolate mix to loosen it, then fold in the rest gently.

8. 8

   Sift the flour over the top and fold it in until no white streaks remain.

9. 9

   Spread the batter in the tin and bake until a skewer pushed into the middle comes out clean, 55-60 min.

10. 10

    Let the cake cool in the tin for 10 min, then turn it out onto a rack and leave it to cool completely, about 1.5 hours.

11. 11

    Warm the apricot jam in a small pan and press it through a sieve.

12. 12

    Slice the cake horizontally into two even layers. Spread a third of the jam over the bottom layer and set the top layer back on.

13. 13

    Brush the rest of the hot jam over the top and sides in a thin, even coat, then leave it to dry until no longer tacky, about 1 hour.

14. 14

    For the glaze, boil the 200 g sugar with the water for 5 min. Take it off the heat and stir in the 150 g chocolate until melted.

15. 15

    Return the pan to medium heat and boil, stirring, until a drop pulled between two fingers forms a short thread, about 107 °C (225 °F) on a thermometer, 3-5 min.

16. 16

    Stir the glaze off the heat until it thickens a little and turns satiny, 2-3 min, then pour it over the cake in one go and smooth it once across the top with a palette knife so it runs down the sides.

17. 17

    Let the glaze set at room temperature for at least 1 hour.

18. 18

    Whip the cream to soft peaks without sugar and serve a spoonful beside each slice.

Imported from combinegoodflavors.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.