i used to live in vienna, austria for more than a decade. before moving to vienna i was not such a fan of sweets but the cold weather in vienna and the magnificent quality of pastries changed my sense of taste. i became addicted to the culture of kaffee + kuchen which literally means coffee and pastry. one of the advantages of pastries in austria is that they are not very sweet and they are also much lighter than american pastries.
sachertorte is one of the most famous viennese culinary specialties invented by franz sacher in 1832; it's a layered chocolate cake filled with apricot jam and coated in a chocolate icing. i didn't intend to make sachertorte but i was making to different chocolate cakes and because i didn't have enough eggs they turned out very thin! so i though since it doesn't look so good i should make a layered cake out of them and what would be better than my variation of sachertorte. i know it is against the religion of austrian pastry chefs to improvise on sachertorte's recipe, but i just made my own and you can call it a chocolate cake. i made the icing with: one bar of bitter chocolate, two tablespoons nutella, and one cup heavy cream.
let the two cakes cool first. then heat the chocolate in a bowl inside a bowl of boiling water slowly till it gets soft. add the cream and nutella in and stir till smooth. sandwich the top and bottom layers with jam ( the original austrian version is with apricot jam, i rather use strawberry jam) pour the chocolate glaze on top of the two layers and let it cool. i learned my lesson that i had to coat the cakes while having it on a wire rack not to get bulky pieces of chocolate on the sides of the dish!