Sacher Torte | Pastry Maestra

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can mimic chocolate flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Sift cake flour, toasted hazelnut flour, and cocoa powder into a large bowl and stir with a whisk.

Place softened butter into a bowl of a stand mixer fitted with paddle attachment and add sugar. Mix on medium speed until creamy.

Gradually add egg yolks, mixing well after each addition.

Make French meringue by whisking egg whites in a stand mixer fitted with whisk attachment on medium speed until soft peaks form. Gradually add 60g (2.1oz) sugar and continue mixing until firm peaks form.

Fold in 1/3 of the meringue into the egg yolk mixture, then incorporate 1/2 of the dry ingredients. Repeat with another 1/3 of the meringue and the remaining dry ingredients, finishing with the last 1/3 of meringue.

Pour the mixture into a 20cm (8") round cake pan and smooth the top with a small spatula.

Bake the cake at 180ºC (350°F) for approximately 30 minutes, until a cake tester comes out clean when inserted in the middle.

Mix water and sugar in a bowl to make syrup, then heat in the microwave until sugar melts. Once cooled, add rum and stir to combine.

Soak gelatin in cold water, then squeeze to remove excess water. Mix apricot puree with sugar and lemon juice, heat until boiling, then add soaked gelatin and stir until melted.

Line an 18cm (7") round cake ring with aluminum foil and pour the apricot mixture inside. Freeze for about one hour until solid.

Make ganache by pouring heated cream over dark chocolate and letting it sit for a minute. Stir until shiny and uniform, then add softened butter and stir until melted. Leave ganache at room temperature until creamy.

Remove the cooled cake from the mold by running a small knife around the edges. Level the top and cut the cake into two layers.

Remove the frozen apricot jelly from the mold.

Assemble the cake by placing one half in a lined cake ring on a cake board, soaking it with syrup, and piping ganache on top. Press the frozen apricot jelly into the ganache, then pour more ganache on top and spread it with a spatula.

Place the remaining cake layer on top, soak with syrup, and refrigerate to set.

Make chocolate decoration by tempering dark chocolate, piping blobs onto parchment paper, spreading them, and creating a ripple effect with a spatula. Dust with cocoa powder.

Remove the set cake from the mold and acetate strip, then mask with remaining ganache, smoothing the sides and top with a plastic scraper and long spatula.

Make the glaze by putting water and sugar into a saucepan with the lid on. When boiling, remove the lid and add glucose syrup. Cook until it reaches 104°C (219°F), then remove from heat and stir in sifted cocoa powder.

Soak gelatin in cold water, squeeze to remove excess water, and heat cream in the microwave.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens