Sachertorte
Sachertorte
INGREDIENTS
Sacher Sponge:
40g butter, softened
90g sugar
50g dark chocolate
3 egg yolks
3 egg whites
51g flour
6g cocoa powder
4g Baking powder
Mousse:
80g cream
112g dark chocolate
160g whipped cream
Apricot Jam:
140g
Glaze:
180g cream
180g 58% chocolate
122g glucose syrup
Equipment:
Glazing rack
Blast freezer
Gold boards
Sauce gun
INSTRUCTIONS
Sacher Sponge:
1. Lightly cream butter and sugar (45g) until light in color, add egg yolks
2. Warm chocolate on double boiler to 50˚C, add into the egg mixture, set aside
3. Whip egg whites and sugar to a firm peak by adding sugar little by little
4. Fold: temper meringue into chocolate mixture. Start with whisk, finish with rubber spatula
5. Sift the dry ingredients into batter, half at a time. Fold to incorporate
6. Spread batter onto parchment on sheet tray
7. Bake at 350˚F for 20 minutes (until dry texture)
Mousse:
1. Make chocolate ganache
2. add whipped cream when ganache is cool
Glaze:
1. Make ganache.
2. Stir gently and add glucose.
3. Wrap with direct contact
STORAGE INSTRUCTIONS
Store in refrigerator until use.