Classic Sachertorte Chocolate Cake

Add the egg yolks in 2 additions, mixing well after each one. Stir in the almond flour and press out any lumps so the batter is smooth.

In a clean bowl, beat the chilled egg whites until foamy. Gradually add the sugar in 4 to 5 additions, beating until the meringue reaches soft peaks. Reduce the mixer to low speed and beat for 1 more minute to stabilize it.

Fold one-third of the meringue into the chocolate batter to lighten it. Gently fold in the remaining meringue in 2 additions. Before the meringue is fully incorporated, add the sifted flour and cocoa mixture and fold just until the batter is glossy and evenly mixed.

Pour the batter into the prepared pan and smooth the top. Lower the oven temperature to 338°F and bake for about 50 minutes, or until a skewer inserted in the center comes out clean. As soon as the cake comes out of the oven, drop the pan once lightly onto the counter to help prevent shrinking, then unmold the cake while still hot.

When the cake is slightly warm, wrap it tightly in plastic wrap and let it rest overnight at room temperature. The next day, slice the cake horizontally into 3 even layers. Spread apricot jam between the layers and a thin coating over the outside of the cake.

Warm the milk with part of the chocolate coating mixture until smooth and fluid, using short bursts in the microwave or gentle residual heat. Pour this thin coating over the cake and spread it evenly. Chill for 5 minutes to set.

Melt the dark chocolate with the grapeseed oil over gentle heat until smooth. Let it cool for 1 to 2 minutes, then pour it over the chilled cake and spread it evenly over the top and sides. Refrigerate for about 30 minutes, or until the glaze is set.