Sacher Torte

10 to 12 servings

Cake
3/4 cup unsalted butter, softened
1/2 cup Solo Toasted Almond Crunch Topping
2/3 cup granulated sugar
1 cup sifted cake flour
7 eggs, separated
1 teaspoon vanilla
6 oz top-quality unsweetened chocolate, coarsely chopped
1 can Solo or 1 jar Baker Apricot filling

Glaze
2 oz top-quality unsweetened chocolate, coarsely chopped
2 tablespoons light corn syrup
4 to 5 tablespoons light cream or half and half
2 cups sifted confectioners sugar

Preheat oven to 325° F. Grease and flour 9-inch springform pan and set aside.

Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Add melted chocolate and vanilla and beat until blended. Stir in toasted almond crunch topping. Fold flour in gradually.

Beat egg whites in large bowl with electric mixer until stiff peaks form. Stir one-third of egg whites into chocolate mixture to lighten. Fold in remaining egg whites. Pour into prepared pan.

Bake 40 to 45 minutes or until center springs back when lightly pressed. Cool in pan on wire rack 10 minutes. Remove side of pan and cool completely on rack.

Cut cake into two layers. Place bottom layer on serving plate and spread one-third of apricot filling over. Replace top layer and spread remaining apricot filling over top and around side of cake. Let stand until firm.

To make glaze, place chocolate, 4 tablespoons cream and corn syrup in medium-size saucepan. Cook over low heat, stirring, until chocolate is melted and mixture is smooth. Add confectioners sugar and beat vigorously with wooden spoon until mixture is smooth and glaze is thin enough to pour. Add additional cream if necessary. Remove from heat and set aside to cool slightly. Pour over cake and spread evenly. Let stand until glaze is set.