Name: Sacher Torte
Ingredients: 65 g egg yolk; 45 g fecule (or 25 g flour and 25 g cornflour); 10 g cocoa powder; 100 g cream; 15 g glucose; 25 g ground hazelnuts or almonds lightly roasted; 80 g milk couverture buttons; 120 g plain couverture 53%, buttons; 20 g butter, pomade; 75 g butter, very soft; 40 g caster sugar; 100 g egg white; 35 g caster sugar; 90 g Cacao Barry Excellence couverture, melted to 45°C

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

There are two ‘original’ versions of Sacher torte and then there is John Huber’s - which is simply the best. I still teach this version of Sacher torte and will never adulterate it, and in fact I introduced it to Westminster Kingsway College this year for their Diploma Exam. When John passed away I spoke to his son Justin and discovered to my delight, that Justin’s birthday cake of choice throughout his entire life had been this Sacher Torte - funny because my son Luke from early days when