Sachertorte: Sacher Biscuit

Sachertorte
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
About
1 SacherTorte (chocolate cake) was invented in 1832 by Austrian Franz Sacher. It is one of
Vienna’s most famous culinary specialties and even in the United States, Sachertorte
day is celebrated in December 5th. Although many interpretations of this cake exist, the
original recipe is a secret protected today and served exclusively by the Sacher Hotels in
Vienna and Salzburg. Though, Lenôtre, Pierre Hermé and Alain Ducasse have made their
reputations in this matter. They all share the same recipe protocol based on a high
quality almond paste and egg mixture emulsion and meringue which give the sponge its
incredible texture and flavor. The Sachertorte is originally layered with apricot jam.
Chocolate ganache or mousse are a great addition to balance out flavors and textures.
Some recipes can be found with passion fruit mousse, or cherry amaretto, or raspberry.
Its intense almond-chocolate flavor allows many possible combinations. In France,
Sacher biscuit is widely used as a base for many entremet and petits gâteaux.
Sacher Biscuit
2 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.
Baking
3 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

4 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 ≈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
5 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
6 Place the first Sacher biscuit on a platter with the apricot jam already on. 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.
Enjoy!

Sachertorte: Sacher Biscuit

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Sachertorte

100 g Eggs (3)

100 g Egg yolks (5)

125 g Egg whites (4), at room temp

50 g All-purpose ﬂour, sifted

50 g Unsweetened cocoa powder, sifted

60 g Egg yolks (3)

200 g Heavy cream

170 g Heavy cream

90 g Unsweetened cocoa powder

Chocolate Sabayon Mousse

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