Sacher torte

Discover the history of Sacher Torte.

1. Chocolate sponge

   • 210 g egg whites (6)
   • 200 g white sugar
   • 120 g dark chocolate (70%)
   • 120 g butter
   • 120 g all purpose flour
   • 90 g egg yolks (6)
   • 5 g salt

   • First, separate the egg yolks and whites.
   • In a bowl, mix egg yolks with half of the sugar and beat them until doubled in size and slightly whitened.
   • Then, melt chocolate and add the room temperature butter. Stir thoroughly and integrate the egg yolks.
   • In another bowl, start whipping the egg whites and add the remaining sugar in three times when foamy. Keep whipping until firm peaks.
   • When whipping egg whites or heavy cream, it is recommended to start at a low speed. This way, we will incorporate small pockets of air, which will result in a more stable and long-lasting preparation. After the mixture gets foamy, start increasing the speed gradually until desired peaks are reached.
   • Afterwards, incorporate half of the whipped egg whites into the mixture with the help of a rubber spatula in an encircling motion.
   • Now, sieve the flour and integrate it in two times with the spatula. Right after, incorporate the remaining whipped egg whites.
   • Last but not least, pour the batter into a 22 cm. diameter mould lined with parchment and bake at 180º C for 40 minutos.

2. Chocolate chantilly

   • 330 g heavy cream (35% fat)
   • 100 g dark chocolate (70%)

   • In a saucepan, bring 100 g of heavy cream to a boil.
   • Right after, pour the hot heavy cream over the melted chocolate and mix well.
   • Then, add the remaining chill heavy cream and emulsify the mixture with a hand blender.
   • Lastly, cover in contact with plastic wrap and refrigerate overnight.

3. Apricot jam

   • 300 g apricot jam
   • 3 g gelatine

   • First of all, soak gelatine in cold water for at least 10 minutes.
   • In a saucepan, bring apricot jam to a boil and add the hydrated gelatine.
   • Mix and turn the heat off. Set aside until ready to use.

4. Chocolate glaze

   • 300 g dark chocolate (70%)
   • 200 g butter

   • In a saucepan, melt chocolate and butter in a double boiler.
   • When the mixture is completely melted, shinny and homogenous turn the heat off.
   • Set aside until ready to use. Reheat to 40º C before using.

5. Assembly

   • First, cut the chocolate sponge in half and moisture them with a mixture of warm apricot jam and a bit of water.
   • Then, add a layer of apricot jelly over one of the halves and put the other one on top.
   • Afterwards, whip our chill chocolate Chantilly to firm peaks and cover the cake with a thin coat.
   • Ahora, congelamos nuestra tarta durante al menos 4 horas.
   • Finally, reheat our chocolate glaze to 40º C and cover the cake over a cooling rack atop a tray.
   • Keee the cake in the refrigerator and leave at room temperature for 30 minutes before serving.

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