"Sachertorte" in German means Chocolate Cake, originated from Vienna, Austria, invented in 1832 by Franz Sacher. It's a chocolate sponge layer cake with apricot jam and chocolate glaze. For more info about Sachertorte go to this link on Wikipedia.
I first heard of this cake from David. I was intimidated by the process of this recipe from https://brunoalbouze.com/recipe/sachertorte/ website. I finally made it, It was not as hard as I thought. The first time it came out not as tall as the second time but the flavor was amazing. I fixed my folding technique and the timing when to add the gelatin into the mousse. It came out perfect and it became one of David and Sarah favorite cake.
I used melted chocolate with a little bit of oil instead of the chocolate glaze recipe below.
Bruno Albouze's Sachertorte recipe:
Ingredients
Sacher Biscuit
210 g Almond paste*
60 g Powdered sugar
100 g Eggs (3)
100 g Egg yolks (5)
125 g Egg whites (4), at room temp
60 g Sugar
50 g All-purpose flour, sifted
50 g Unsweetened cocoa powder, sifted
50 g Butter, melted
Cake Stuffing
200 g Apricot jam
Chocolate Sabayon
150 g Dark chocolate 70/75%
60 g Egg yolks (3)
50 g Egg (50g)
100 g Sugar
30 g Water
200 g Heavy cream
3 g Gelatin sheet
Glaze 190 g Dark chocolate, 54/58% 170 g Heavy cream 225 g Sugar 100 g Water 90 g Unsweetened cocoa powder 90 g Sour cream
Directions
Sacher Biscuit
Use high quality almond paste (50%/70%) such as Lubeca cut into cubes. 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 cubed almond paste with powdered sugar. Add egg-yolk mixture very slowly at the beginning making sure it turns smooth before adding more.
Once the egg-yolk mixture is fully absorbed, turn off the 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 380ºF/190ºC.
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 Sacher biscuit evenly onto the tray ending up with a ≈(1/2''/1.25cm thick sheet.
Bake for 10/12 minutes. Cool to room temperature and chill. 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. (I used an envelope of Knox gelatin mixed with one tablespoon of water}
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 ≈2 sec) and beat 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 bubbles while stirring up). 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 on( I used raspberry jam).
Pipe out the first layer of chocolate mousse. Repeat until done and freeze for 30 min.
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. Finished Sachertorte can be kept refrigerated for up to 3 days or frozen for weeks. Thaw cake before cutting.
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