How to make
Preheat the oven to 360°F (180 °C). Prepare a round baking tin and cover it completely with baking paper or lightly grease and flour it.
In a water bath (do not boil the water), melt the crushed dark chocolate, for the layer. Beat the butter and sugar until fluffy and add the egg yolks 2 at a time. Beat well and add the melted and slightly cooled chocolate. Stir until you get a smooth mixture.
Beat the egg whites with a pinch of salt to hard snow and gradually add the powdered sugar. Carefully mix 1/3 of the egg whites with the chocolate mixture. Then start to pour in, alternating between a little bit of the pre-sifted flour and a little of the remaining beaten egg whites.
Stir gently with a spatula. Pour the mixture into the prepared baking tin, smooth out the top and put it in the preheated oven. Bake the layer for about 35-40 minutes then remove, cool, remove from the form and cut it into 2 separate layers.
Boil the jam with the rum, blend them and cool. Then brush the bottom layer with half of the jam, cover with the second layer, brush it with the remaining jam on top and on the sides.
For the glaze:
Heat the water in a pot with the butter and sugar on high heat and boil about 5 minutes - the sugar needs to melt and the syrup has to thicken. Remove from heat and add the broken chocolate in portions to the syrup.
Stir to mix all the ingredients. Allow the glaze to cool slightly and once it starts to thicken, spread it evenly on all sides of the cake.
Optionally, serve the Sacher cake with an ice cream scoop or whipped cream.
