For the chocolate cream filling

Cream together the butter, sugar, and cream until smooth.

Blend in the chocolate and beat at high speed for 10 - 15 minutes until spreading consisting is reached.

Fold in ground hazelnuts by hand using a rubber spatula.

For the assembly

Spread an even, thin layer of filling over 12 of the wafers.

Loosely stack six wafers on top of each other, producing two tortes total, each composed of six wafer layers covered with chocolate cream filling. Place in freezer for 10 minutes to set.

Remove tortes from freezer. Spread a thin layer of warmed and slightly liquefied apricot marmalade over each top of the cream-covered wafers.

Carefully place the tortes in a plastic storage box and put in the freezer to harden.

Prepare the Sachertorte icing.

For the Sachertorte icing

Combine the sugar, water, and chocolate chips in a saucepan and place over a low heat. Heat to 230°F (110°C), stirring frequently to evenly combine all the ingredients and prevent them from scorching.

Remove saucepan from the heat and stir to cool very slightly to achieve a light coating consistency.

Remove tortes from the freezer and place on a metal rack over a large sheet pan.

Pour icing over the frozen tortes while still hot. Use a palette knife to smooth and completely cover the sides of the torte with the icing as it drips down.