Next Level Sacher-Torte

Ingredients for the cake:

130 grams dark chocolate that has minimum 55% cocoa

1 1/2 tablespoons vanilla extract

150 grams softened butter

100 gram powdered sugar

6 eggs separated

100 grams super fine sugar

140 grams flour (you can substitute whole wheat flour)

125 milliliters cup water 

Ingredients for chocolate ganache:

200 grams Stella's Table Next Level Apricot Jam

150 grams dark chocolate that has minimum 55% cocoa, finely chopped 

3/4 cup heavy whipping cream

1 tablespoon unsalted butter

Instructions:

Prepare a springform pan. Butter the bottom and then place a piece of cut-to-match parchment paper.  Set your oven at 338 degrees (converted from celsius). 

Melt the chocolate. If using a microwave oven, set the timer for 30 seconds and then stir. You do not want the chocolate to seize. 

Using a handheld mixture, beat the butter, powdered sugar and vanilla until creamy. 

Add the egg yolks and the melted chocolate. Beat until combined. 

In a separate bowl and using a stand mixer, beat the egg whites until there are soft peaks. Then add the sugar and beat until you have stiff peaks. **If you only have one mixer, make sure the bowls and whisk attachments are thoroughly cleaned and dried before your next step.**

Fold the egg whites into the chocolate-butter mixture. By folding, you keep the air in the mixture, which makes the cake rise when you bake.

Once the egg whites are fully folded into the chocolate-butter mixture, sift the flour over the top and continue folding until the entire mixture is fully blended.   

Pour the batter into the prepared springform pan. 

Bake for 50 minutes or when it yields slightly to touch (a little springy). Remove from the oven and release the sides. Place on a cooling rack for ten minutes. Place parchment paper on top of a cooling rack and then flip the cake onto the rack. Let cool fully. 

Once the cake is fully cooled, cut horizontally and place on two separate plates. Spread the Next Level Apricot Jam over both sides of the cut cake. We recommend you heat the jam to make it more liquified. Once you have spread the jam on both sides, put the sides together. 

For the ganache, heat the heavy whipping cream over a low to medium heat. Once it is scalding, pour over the finely chopped chocolate and whisk until creamy. Add the butter and continue whisking. 

Pour the ganache into the middle of the cake and, using an offset spatula, spread towards the rim of the cake so that the ganache flows over the edge.

Serve with sweetened whipped cream.