sachertorte

sift 1 cup cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt into a bowl

separate 8 large eggs into egg yolks and egg whites into two separate bowls

whip the egg whites to soft peak using a hand mixer

mix in 1/2 cup sugar until the egg whites are whipped to full peak

beat together 1 cup softened butter and 1/2 cup sugar in a stand mixer with a flat beater attachment until it's light and aerated

mix in the egg yolks and ~2 teaspoon vanilla extract until it is all combined

mix in the cake flour, baking powder, and salt until it is all combined

mix in 3/4 cup melted semi-sweet chocolate

fold the egg whites into the stand mixer bowl in thirds and and mix until there are no more streaks of egg white visible

preheat the oven to 350°f

pour batter into cake pan and spread it evenly

bake for ~45 minutes or until a toothpick stabbed in the middle comes out clean

cool in the cake pan for ~10 minutes

place cake on a cooling rack and let it cool completely

trim the top of the cake so it is flat

split the cake into 2 horizontal layers

spread 1/2 cup apricot preserves on top of one layer and stack the layers

warm 1 cup apricot preserves and get rid of the chunky bits

ice the top and the sides of the cake with the apricot preserves

air-dry the cake for ~1 hour

melt 1/2 cup semi-sweet chocolate and 1/4 cup butter

mix in 1 tablespoon corn syrup

pour glaze over cake and smooth it out

put the cake on a serving plate once the glaze sets

decorate the cake with blueberries and strawberries

store the cake

• it gets better within 1-2 days as it absorbs the apricot preserves