|Chocolate chips||1 Cup (16 tbs)|
|Egg yolks||8 , beaten|
|Unsalted butter||1⁄2 Cup (8 tbs), melted|
|Vanilla extract||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Cake flour||1 Cup (16 tbs), sifted|
|Apricot glaze||1 Cup (16 tbs)|
|Icing||1⁄2 Cup (8 tbs) (Chocolate Icing)|
Butter and lightly flour bottoms of 2 (9-inch) sliding based cake pans.
Melt the chocolate chips; cool slightly.
Combine egg yolks with chocolate chips in small mixer bowl; blend well.
Add butter and vanilla; stir until smooth and thoroughly blended.
Beat egg whites and salt until frothy.
Add sugar 1 tablespoon at a time; beat well after each addition.
Beat until stiff peaks form.
Fold 1/3 of egg whites into chocolate mixture thoroughly; fold chocolate mixture gently into egg whties.
Fold flour gradually into chocolate mixture until smooth and just blended, using rubber spatula.
Pour batter into prepared cake pans.
Bake in preheated 350 Â°F oven 25 to 30 minutes or until layers test done.
Remove from oven; cool on wire racks 1 minute.
Remove layers from pans; let cool completely.
Spread Apricot Glaze between layers and over top of cake.
Pour chocolate icing over all, smoothing with wet spatula.
Chill cake 3 hours or until glaze is set.
Remove from refrigerator 30 minutes .
Sachertorte can be piped with Basic Chantilly Cream .
Each layer can be glazed, frosted, and served as shown in illustration, or individually, if desired.