Sachertorte

INGREDIENTS

Sacher Sponge:

  • 40g butter, softened

  • 90g sugar

  • 50g dark chocolate

  • 3 egg yolks

  • 3 egg whites

  • 51g flour

  • 6g cocoa powder

  • 4g Baking powder

Mousse:

  • 80g cream

  • 112g dark chocolate

  • 160g whipped cream

Apricot Jam: 

  • 140g

Glaze:

  • 180g cream

  • 180g 58% chocolate

  • 122g glucose syrup

Equipment:

  • Glazing rack

  • Blast freezer

  • Gold boards

  • Sauce gun


INSTRUCTIONS

Sacher Sponge:

  1. 1. Lightly cream butter and sugar (45g) until light in color, add egg yolks

  2. 2. Warm chocolate on double boiler to 50˚C, add into the egg mixture, set aside

  3. 3. Whip egg whites and sugar to a firm peak by adding sugar little by little

  4. 4. Fold: temper meringue into chocolate mixture. Start with whisk, finish with rubber spatula

  5. 5. Sift the dry ingredients into batter, half at a time. Fold to incorporate

  6. 6. Spread batter onto parchment on sheet tray

  7. 7. Bake at 350˚F for 20 minutes (until dry texture)

Mousse:

  1. 1. Make chocolate ganache

  2. 2. add whipped cream when ganache is cool

Glaze:

  1. 1. Make ganache.

  2. 2. Stir gently and add glucose.

  3. 3. Wrap with direct contact

STORAGE INSTRUCTIONS 

Store in refrigerator until use.