ogoopogo - I like the idea of using apricots instead of prepared jam.

mtn - I can't believe I'm saying this because I really don't like to bake, but I want to try making it myself. That wooden box and the "Sacher" chocolate coin are awfully attractive, though.

Java, I think it is a nicer gesture to make it yourself.

Why do you want to use apricot instead of raspberry? I think raspberry has a better affinity with chocolate although the apricot is authentic.
Good for you for making it though! It's not hard and fresh is always best.

You can order the original Sacher Torte of the Hotel Sacher online - might be a great present as it's delivered in a nice wooden box

I had the joy of eating one at the Café at Hotel Sacher and it was divine and then some. Someone also later on had ordered one and it was heavenly as well. They really are all that.

Sheila - I made a beta test version (un-strained raspberries) and the birthday boy version (strained raspberries). They were delicious. Waiting for an excuse to make it again!

ok Javachik -- so how hard was it and are you going to share recipes?

Sheila - The recipe I used is linked in my original post. The only change I made after the beta test version is that I strained the fresh raspberries before combining with the seedless jam. I found the seeds detracted from the smooth decadence of the torte. I do not bake often, but did not find the torte to be difficult.

Wow. I am impressed. nice work.

Javachik, thanks for providing the link to this recipe. I used it for one of my Easter desserts & it was a big hit.

The other 2 were Bon Appetit's Tropical Carrot Cake w/ Coconut Frosting and Cooking Light's Lemon Swirled Cheesecake.

Oh how scrumptious!