A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate
Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
Stir in sifted flour, almond meal and cocoa.
Stir in the chocolate mixture.
Pour the mixture into the prepared pan and bake for about 70 minutes.
When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.