I’m having a problem with the traditional glaze for Sachertorte; heating water, sugar, and chocolate to about 235 degrees - when I was done and pored it over the cake it became hard as a rock.  Can someone troubleshoot what I am doing wrong (I don’t want to use a ganache instead - I like dealing with difficult problems) ?

Rose doesn’t have a sacher torte recipe, but here’s one from Joe Pastry:  http://www.joepastry.com/category/pastry/sacher-torte/

Perhaps reading his glaze instructions will help you pinpoint the problem.

Good luck.

Sounds like the glaze is overcooked. Check your thermometer or the recipes temp could be wrong.