Stage 1

1. Preheat oven to 350 degrees Fahrenheit
2. Begin melting the baking chocolate for the cake in a bain-marie or double-boiler with a few splashes of water
3. As the chocolate melts, separate the egg yolks from the egg whites. Place the egg whites in the fridge to use for later
4. Mix the butter, ½ cup of the ground coconut sugar, ground vanilla bean pod, and a pinch of salt together. You should start to get clumps of the butter well-mixed with the other ingredients
5. Slowly add the egg yolks in one by one. As you add each egg yolk in, mix it thoroughly into the butter before adding the next. Repeat until all egg yolks have been added and mixed
6. Take the melted chocolate from the bain-marie and add to the mixture. Mix the chocolate in well with the rest of the ingredients
7. Let sit as you move to the next stage

Stage 2

1. Mix together the flour and baking powder and set aside
2. Remove the egg whites from the fridge and start to mix very slowly. If using a mixer, start mixing at the lowest setting. You want air to come into the egg whites to help them fluff up
3. Gradually increase the speed of mixing the egg whites, either by hand or with your mixer.
4. As you increase the speed of mixing, begin adding the other ½ cup of ground coconut sugar to the egg whites. Beat until the egg whites become creamy and frothy, approximately triple in size

Stage 3

1. Add the flour and baking powder to the chocolate, butter and egg yolk mixture. Mix well
2. Once mixed, gently fold in the frothy egg whites into the mixing bowl. Be very gentle here, and do not mix the egg whites in. Fold them in
3. Once everything is mixed together, pour the batter into the cake pan and place in the oven on the lowest rack for 1 hour

Stage 4

1. After 1 hour, take the cake out of the oven and let sit for 15 minutes to cool down.
2. In a small saucepan, heat the apricot jam over medium-low heat as it turns runny. After several minutes of stirring, remove from heat and strain into a bowl through a sieve. This will help make it easier and smoother to spread evenly
3. Once cool, remove the cake from the cake pan and place on an even surface
4. Cut the cake at the middle point of thickness to create two even layers of cake. Place the top layer that’s just been cut to the side
5. With a smooth, flat-surfaced spreader, spread the apricot jam over the top of the bottom layer, perhaps even twice if you have enough left over
6. Place the top layer of the cake back on (sandwiching the apricot jam) and glaze the entire cake with the remaining jam
7. Let the cake and jam cool together in the fridge for another 1 hour

Stage 5

1. In the same bain-marie as before, add the bittersweet chocolate for the glaze, coconut butter and coconut oil
2. Bring a small saucepan to a boil with water and begin melting the chocolate, butter and oil together
3. Once the glaze is close to melted and runny (about ~5-10 minutes), take the cake out of the fridge and put it on a wire rack over a baking tray.
4. With a flat-faced cake spatula, spread the chocolate glaze across the top and sides of the cake very gently. You don’t want to spread too aggressively on the cake or else the glaze will appear dimpled and not smooth once done
5. After the glaze has been added to the cake, place the cake back in the fridge and let cool for at least 1 more hour

Stage 6

1. Prior to removing cake, remove cream from coconut milk can. Coconut milk naturally separates from the water, so you want what is separated. Do not get any of the liquid
2. Whip together in a small bowl the coconut cream and a pinch of coconut sugar prior to serving
3. Take the sachertorte out of the fridge and serve with whipped coconut milk cream