Preheat oven to 160°C (325F).

Grease and line a 23 cm round cake pan with baking paper.

Combine chopped dark chocolate and water in a saucepan.

Stir over low heat until chocolate is melted. Cool.

Alternatively, microwave carefully, avoiding overcooking.

Beat butter and brown sugar with an electric mixer until well combined.

Beat in eggs one at a time, mixing well after each addition.

Stir in sifted self-raising flour, almond meal, and cocoa powder.

Stir in the cooled chocolate mixture.

Pour batter into the prepared cake pan.

Bake for about 70 minutes.

Let the cake stand in the pan for 5 minutes after baking.

Turn the cake out onto a wire rack to cool completely.

Split the cooled cake in half horizontally.

Spread apricot jam between the two layers.

Place the cake back on the wire rack.

Prepare the ganache: Heat chopped dark chocolate and cream in a double saucepan or heatproof bowl over simmering water.

Stir until the chocolate is melted and smooth.

Strain the ganache to remove any lumps.

Cover the entire cake with a thin layer of ganache quickly before it sets.

Decorate: Traditionally, write 'Sacher' on top of the cake with chocolate.