Sachertorte

This culinary classic was invented by Franz Sacher for Prince Klemens Wenzel von Metternich in 1832. The most famous Austrian cake is made of two layers of thick but not very sweet chocolate dough interlaid with a thin layer of apricot jam, and iced with dark chocolate with chocolate shreds on top and the sides. The owner of the Sachertorte brand is the Hotel Sacher, built by the son of the creator of the cake. The original recipe of the treat is a very well-kept secret.
Recipe: Sachertorte
250 g Chocolate Chips
250 ml Unsalted Butter, melted
8 Egg Yolks, slightly beaten
10 Egg Whites
250 g Cake Flour, sifted
1 tablespoon Vanilla Extract
200 g Sugar
Salt
Apricot Glaze:
1 cup Apricot Jam
110 ml Water
90 g Sugar
Icing:
30 ml light Corn Syrup
3 tablespoons Water
3 tablespoons Butter
170 g semisweet Chocolate Bits
Place chocolate chips in saucepan; melt gently. Cool. In a bowl, combine egg yolks with melted chips; blend well. Add butter and vanilla; stir until smooth. In a separate bowl, beat egg whites. Add sugar, 1 tablespoon at a time; beat well after each is added. Fold the egg white mixture into chocolate mixture; a third at a time. Gradually add flour; mix until smooth and just blended. Pour batter in 3 pans; bake for 30 minutes. Cool. Combine glaze ingredients in a small saucepan; heat until smooth, stirring constantly. Strain through sieve. To make icing, combine ingredients over heat and stir until chocolate melts; cool. Spread glaze between layers and on top of cake. Pour chocolate icing over all; smooth. Refrigerate cake for 3 hours, or until glaze is set.