For Chocolate Icing:
5 oz. (150 g) chocolate
4 oz. (120 g) granulated sugar
1/4 cup of water
1/4 teaspoon melted butter

Directions:

1. Line round cake tin size 8 inches (20 cm) with parchment paper, or butter and flour cake tin.
2. Sift all-purpose flour twice; set aside.
3. Separate eggs, then place whites in one large mixing bowl and yolks in other small bowl.
3. In a separate bowl, cream butter with 4 oz. of icing sugar.
4. Melt chocolate with 1 tablespoon of cream (chocolate must be soft but not hot). Add egg yolks and melted chocolate gradually to butter and sugar mixture. Add rum and rum extract to butter mixture and stir lightly.
5. Preheat oven to 350º F (180º C).
6. Whisk egg whites until stiff with 1 ounce icing sugar. Fold beaten egg whites into remaining mixture alternately with the all-purpose flour.
7. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
8. When baked cool 2 minutes in tin, than remove to cooling rack.
9. Spread 4 to 5 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake.

Icing Preparation:
1. Using heavy saucepan, dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
2. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
3. Cook to "small thread" stage, than remove from fire and leave to cool.
4. Melt 5 oz. (150 g) chocolate until soft but not hot.
5. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
6. Put chocolate icing on the top and sides of the cake.

TIPS:
Thickness of the chocolate icing must be equal that of the apricot jam.
You can decorate cake with chocolate cream or whipped cream if desired.
Sacher Torte is traditionally served with unsweetened whipped cream.

NOTE: Enjoy preparing this memorable cake for the holiday season. This cake is best served next day with whipped cream if desired.