Frédéric Bau, École du Grand Chocolat Valrhona

Sachertorte

Name: Sachertorte
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 20 h 20 min
Yield: Serves 6–8
Cuisine: Austrian
Ingredients: 7 oz. (200 g) almond paste; 5 egg yolks; 1 jumbo (USA) or extra-large (UK) egg, 2 ⅔ oz. (75 g); 1 jumbo (USA) or extra-large (UK) egg, 2 ⅔ oz. (75 g); 2 egg whites (75 g); Generous ½ cup (1 ¾ oz./50 g) cake flour; ½ lb. (240 g) dried apricots; 2 tablespoons plus 1 teaspoon (35 ml) apricot liqueur; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 5 ½ oz. (150 g) bittersweet chocolate, 70 percent cocoa; 1 heaped tablespoon (1 oz./25 g) honey; 3 ½ tablespoons (1 ¾ oz./50 g) butter, cubed; 3 ½ tablespoons (1 ¾ oz./50 g) butter, cubed; 6 sheets (12 g) leaf gelatin; Scant ½ cup (100 g) water; 1 scant cup (6 oz./170 g) granulated sugar; 1 scant cup (6 oz./170 g) granulated sugar; ⅔ cup (2 ⅔ oz./75 g) unsweetened cocoa powder; ⅔ cup (2 ⅔ oz./75 g) unsweetened cocoa powder; ⅓ cup plus 1 tablespoon (3 oz./90 g) whipping cream; ⅓ cup plus 1 tablespoon (3 oz./90 g) whipping cream; A few flakes of Edible gold leaf

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
21 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Sacher cocoa-chocolate sponge

7 oz. (200 g) almond paste
granulated sugar, divided:

Europe
Austria
Dessert
Microwave
Cake

Method

A day ahead, prepare the ultra-shiny glaze. Use the proportions given opposite. Leave overnight to chill.

Prepare the Sacher cocoa-chocolate sponge. Soften the almond paste slightly in the microwave oven. Mix in the ⅓ cup (2 ½ oz./70 g) sugar. Then incorporate the egg yolks one by one, followed by the whole egg. Whisk*</