Sachertorte

Name: Sachertorte
Prep time: 80 min
Cook time: 12 min
Total time: 92 min
Ingredients: 225 g Almond paste/marzipan 50/75% (cut into pieces ); 65 g Powdered sugar; 2 ea. Eggs; 5 ea. Egg yolks; 4 ea. Egg whites (at room temp); 60 g Sugar; 50 g All-purpose flour (sifted ); 50 g Unsweetened cocoa powder (sifted ); 50 g Butter (melted ); 200 g Apricot jam or marmalade; 150 g Dark chocolate ≈66%; 3 ea. Egg yolks; 1 ea. Egg; 100 g Sugar; 30 ml Water; 200 ml Heavy cream; 3 g Gelatin (200 bloom); 190 g Dark chocolate, 54/58%; 170 ml Heavy cream; 225 g Sugar; 100 ml Water; 90 g Unsweetened cocoa powder; 90 g Sour cream

Chocolate lovers, get ready to indulge in a slice of pure decadence with the iconic Sacher-Torte! This legendary chocolate cake, created in 1832 by Austrian Franz Sacher, has become a symbol of Viennese culinary excellence. Its rich history and exquisite taste make it a must-try for any dessert enthusiast. The Sacher-Torte features a perfect balance of moist chocolate cake and apricot jam, all coated in a glossy layer of dark chocolate ganache. Its luxurious texture and deep, intense flavor profile are a true testament to the art of traditional European pastry. Although the original recipe remains a closely guarded secret, various interpretations of this delectable treat can be found worldwide. Whether you're savoring a slice in Vienna or celebrating Sacher-Torte day in the United States on December 5th, this cake is sure to captivate your taste buds with its unparalleled richness and sophistication. Join me in exploring the tantalizing world of the Sacher-Torte, where each bite tells a story of centuries-old tradition and unparalleled culinary craftsmanship. Prepare to be enchanted by the magic of chocolate and apricot in every luscious forkful of this beloved dessert.

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Sacher Biscuit

Sift flour with cocoa powder; set aside. In a separate pastry bowl, mix eggs and yolks; set aside. In the stand mixer fitted with the paddle attachment, mix almond paste chunks with powdered sugar. Once the egg-yolk mixture is homogenized. Stop mixer, scrape down the sides of the bowl and switch with the whisk attachment – beat on high for about 10 minutes. Transfer almond mixture in a large bowl and clean the mixing bowl. Turn oven on to 375ºF/190ºC. Lower oven temp to 330ºF/160ºC if using fan oven. Meanwhile, make a meringue with the egg whites and sugar. Fold one-third of the meringue into the almond mixture, and add the sifted flour-cocoa powder and fold in remaining meringue – add melted butter. Spread batter evenly into a ½-inch/1.25cm thick sheet.

Baking

Bake for about 12 minutes. Let cool and refrigerator. Sacher biscuit can be made days ahead and kept refrigerated or frozen. Top biscuit with a parchment paper and flip; remove silicone mat. Divide biscuit into 3 equal portions. Spread apricot jam generously and chill or freeze for 30 min before montage.

Chocolate Sabayon Mousse

Soak gelatin in cold water to soften, and drain. Melt chocolate and keep warm at ≈113ºF/45ºC. In a stand mixer fitted with the whisk attachment, whip heavy cream to soft peaks; transfer in bowl. Clean up the mixing bowl and thrown in eggs and yolks, and beat on medium speed. Meanwhile, in a small saucepan, cook sugar and water to 262ºF/128ºC. Set speed on high and pour cooked syrup in thin stream – add the softened gelatin (liquify soften gelatin in a microwave for a few seconds), and beat mixture until it cools; for about 10 minutes. Transfer egg mixture (pate a bombe/sabayon) in a large bowl and set aside. In the melted chocolate, whisk in a couple of tablespoons whipped cream – fold in sabayon and add the remaining whipped cream; chill the mousse to harden prior using.

Glaze

Make a ganache: melt chocolate over water-bath. Mix in hot heavy cream; set aside. Meanwhile, cook sugar and water in large saucepan – let boil for a minute and stir in cocoa powder (do not incorporate too much air). Give a boil and remove from the stove. Add creme fraiche and ganache. Smooth out with an immersion blender keeping the nose down, sieve and cool. Use at 113ºF/45ºC.

Montage

Place the first Sacher biscuit on a platter with the apricot jam already spread on. Pipe out the first layer of chocolate mousse. Repeat until done and freeze for 30 minutes. Top cake with a thinner layer of chocolate mousse and coat the edges as well; square it and freeze for at least 6 hours before glazing. Any cake should be hard frozen before being glazed. Trim off cake edges and glaze. Use chocolate glaze at 113ºF/45ºC. Sachertorte can be kept refrigerated for up to 3 days or frozen for weeks. Thaw cake before serving. Enjoy!

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