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Preheat the oven to 175 °C top/bottom heat and prepare 2 baking trays with baking paper.
Beat the room-temperatured eggs with the salt and granulated sugar for about 5 minutes.
Mix the baking cocoa with the flour, baking powder and cornstarch, sift and carefully put it into the egg mixture.
Pour chocolate dough into a piping or freezer bag and cut off a small tip.
On the prepared baking tray, pipe an even number of circles about 2 cm wide with some distance between them.
Bake the biscuits in a preheated oven for about 10-12 minutes and then allow to cool completely.
Mix the apricot jam with the rum and always glue 2 biscuits with 1-2 teaspoons of the jam together.
It is best to let the biscuits dry well in the refrigerator.
Melt dark chocolate at low temperature or prepare the chocolate glaze according to the instructions on the package.
Carefully place the Sacher biscuits on a fork, dip them completely in the chocolate and let them dry well on a sheet of baking paper.
The Sacher biscuits will keep in a biscuit box for about 2-3 weeks.