Sachertorte. Invented by a sixteen-year-old and later perfected by his son, the Sachertorte (pronounced “soccer-tort,” more-or-less) is one of the most celebrated of Austrian cakes. As elegant things often are, the Sachertorte is a fairly straightforward combination of rich chocolate cake, apricot jam and chocolate glaze.
I may be in the minority here, but I find apricot jam itself to be quite boring. It’s sweet and a bit sharp, but it doesn’t seem to carry a ton of flavor. It’s usually relegated to being brushed on other fruit to make it shiny. But its neutral sweet fruitiness works beautifully with dark chocolate. The jam adds a spark and a bright note to an otherwise dark and mysterious flavor. It doesn’t get in the way, yet it allows the chocolate to be more than it could be by itself.