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.