131 – Sacher Torte Recipe – Valentine’s Day Special

Ingredients :

Ingredients for the Cake

• 6 eggs
• 1 cup of flour
• 1/2 cup of sugar
• 6 oz of dark chocolate (at least 60% cocoa content)
• 1/4 cup of cocoa powder
• 8 tablespoons of butter (4oz)
• 2 tablespoons of sugar
• Pinch of salt

Ingredients for the Ganache

• 7 oz of dark chocolate
• 2 tablespoons of honey
• 4 tablespoons of butter

Ingredients for the Filling:

• 1 pound of raspberry jam (The original Sacher Torte recipe calls for apricot jam)
• 2 tablespoons of rose
• water

Directions :

Step 1: Making the Cake
1. Separate the egg yolks from the egg whites and place the egg yolks in a large bowl. Make sure that there are no traces of egg yolks in the egg whites so that they can be successfully beaten into a meringue.
2. Beat the egg yolks with ½ cup of sugar until you get a whitish mixture.
3. Melt the chocolate in a bain marie, which is boiling water in a pan with the chocolate on top in a bowl.
4. When the chocolate starts to melt, add the butter and stir until smooth.
5. Incorporate the chocolate mixture into the egg yolk mixture. First add a little bit of the hot chocolate to temper the egg yolks then add the remaining little by little.
6. Mix the flour and the cocoa powder together.
7. Sift the flour/cocoa mixture over the egg yolk/chocolate mixture the mix well until everything is incorporated – mix from top to bottom.
8. Add the pinch of salt into the egg whites and beat until firm. Make sure the beaters are clean and dry and that there are no traces of egg yolks in the egg whites.
9. When the egg whites are firm, add the 2 tbsp of sugar and continue beating until you get firm white peaks.
10. The last step in preparing the batter is to add the egg whites into the egg yolk mixture. Be very careful in his step not to break the air in the egg whites.  Add the egg whites little by little.
11. To prepare the baking pans use two round 9-inch diameter pans.
12. First cut circles for the pan in parchment paper. Place the pan on the parchment paper and draw a circle around the outside. Cut out the circles. Generously butter the pans.
13. Divide the batter between the 2 pans.
14. Preheat oven over to 360°F and bake for 30-40 minutes. The cakes are ready when you gently push in the center and it feels firm.
15. Flip the cake on a cooling rack. Let the cakes cool to room temperature.

Step 2: Preparing the Chocolate Coating
1. Melt the chocolate in bain marie.
2. Once it begins to melt, add the butter.
3. Once the butter is melted add the honey.
4. Immediately remove from heat and let sit until room temperature.

Step 3: Assembling the Sacher Torte
1. First mix the rose water with the raspberry preserves.
2. Place wax paper on the counter to avoid mess.
3. If the cakes are not flat, level them with a knife.
4. Flip one cake so that the flat surface is at the bottom.
5. Use a fork to poke little holes in the cake and spread the raspberry preserves on top.
6. Let the cake sit for 10-15 minutes so the syrup is absorbed in the holes.
7. Flip the second cake to the uneven portion and poke little holes in it.
8. Flip it over and place on top of the other cake so the flat surface is on top.
9. Use the chocolate ganache to cover the cake (make sure it is at room temp)
10. Let the cake rest until the ganache becomes solid.
11. On the original Sacher Torte they write the word “Sacher” on top, but for Valentines Day, using a cookie cutter, place sprinkles on the cake. (See video).
12. Serve with whipped cream and the rest of the raspberry sauce.