chocolate sponge cake, apricot jam, chocolate hazelnut glaze
so italians like sacher torte. but without really knowing it they like it different than it is actually made originally. strangely while they like their biscotti dry, they like their cakes moist. austrian sacher is far too dry. and austrians traditionally of course, get around this with a huge dollop of freshly whipped cream. the filling is still apricot jam, but they also often, though not always, make changes to the glaze. traditional sacher is generally has a type of chocolate frosting. italians prefer a moister glaze most often as this one, part hazelnut paste.