Instructions: 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.)

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