Sachertorte with Chocolate Chantilly

Ingredients :
CAKE
1 lb bittersweet chocolate cut
small pieces
2 oz unsweetened chocolate cut
small pieces
8 oz unsalted butter
3/4 cup sugar plus
2 tbl sugar
12 x eggs separated
1 tsp vanilla extract
1/2 tsp salt
8 oz sifted flour
FILLING
1 cup apricot preserves
1 tbl apricot brandy
GLAZE
8 oz bittersweet chocolate - (to
10)
2 tbl butter
CHOCOLATE CHANTILLY
1 cup heavy cream
2 tbl sugar
2 tbl cocoa
Method :
• Preheat oven to 350 degrees. Butter and flour a 9-inch
springform pan.
• Melt the chocolate over simmering water. Set aside to
cool.
• Cream the butter, 3/4 cup sugar, egg yolks, and vanilla.
Stir in the chocolate and set aside.
• In an electric mixer, beat the egg whites and salt to stiff
peaks. With the machine running, add the remaining 2
tablespoons sugar. Fold in 8 ounces sifted flour. Stir one third
of the egg whites into the chocolate mixture to lighten it. Fold
in the remaining egg whites, gently but thoroughly. Turn into
the springform pan.
• Bake approximately one hour. To check for doneness,
insert a toothpick gently into the cake. It should come out dry.
Remove the ring of the pan and cool the cake on a rack.
• To make the apricot filling: Puree the apricot jam through
a food mill fitted with the finest disk (or use a food processor).
Stir in the apricot brandy. Set aside until ready to use.
• Slice cake in half horizontally to make two layers. Spread
the bottom layer with two thirds of the apricot filling and top
with the second layer. Spread top and sides of the cake with a
thin layer of filling. Chill.
• To make the glaze: Melt chocolate and butter over
simmering water. Remove from heat and cool until it reaches
glazing consistency. Spread over cake and chill.
• Remove sachertorte from refrigerator 1 hour before
serving. Serve a wedge of cake with Chocolate Chantilly.
• For Chocolate Chantilly: With an electric mixer, whip the
cream until ribbons form. Beat in the sugar just until the cream
holds soft peaks. Sift the cocoa over the cream and fold in
gently. (Plain creme chantilly is prepared exactly the same
way. Just omit the chocolate.)