The original Sacher Torte was created in 1832 at the famous Hotel Sacher and still today gets shipped all over the world. There are rumors that the recipe is locked in a safe at the hotel.
It consists of 2 layers of chocolate biscuit, some apricot jam, and a dark chocolate glaze.
Inspired by the flavor combination of apricot and dark chocolate this entremet is prepared with an apricot confit instead of jam for more fruit and less sugar.
For different textures, chocolate crumbles and a light chocolate mousse are added. For an even more elegant finish, the cake is covered with a dark chocolate mirror glaze.
Sacher Torte with Chocolate Mousse and Apricot Confit
Preparation in Advance
- Stand mixer
- Cake Collar (optional)
- Entremet Ring (Ø 18 cm)
- Entremet Ring (Ø 20 cm)
- 36 g flour
- 4 g unsweetened Cocoa Powder
- 1 pinch salt
- 30 g sugar
- 25 g Butter room temperature
- 3 g vanilla sugar
- 5 g almond flour
- 9 g Butter melted
- 50 g egg
- 35 g sugar
- 21 g all purpose flour
- 7 g corn starch
- 7 g cocoa powder
- 200 g apricot puree
- 10 g Lemon Juice
- 20 g sugar
- 2 g Pectin NH
Dark chocolate mousse
- 160 g milk
- 6 g Gelatin
- 226 g Dark Chocolate Couverture, 56% Cocoa
- 360 g cream
Chocolate Mirror Glaze
- 90 g water
- 225 g sugar
- 180 g cream
- 67 g Glucose
- 72 g cocoa powder
- 11 g gelatin
- - Prepare the mold. - Put a piece of film on a silicon mat. - Moisten the edge of a 18cm entremet ring, put it on top of the film and seal the edge with the film, sticking it onto the moistened ring.
- - Prepare the confit. Mix the pectin NH with 10g of sugar in a bowl. Set aside.- Combine apricot puree with the remaining 10g of sugar and the lemon juice in a pan. Heat to approximately 40°C/ lukewarm.- Add the sugar pectin mixture, stirring constantly to avoid lumps. - Boil the mixture for approximately 1 minute until thickened.- Remove from the heat, wait a minute and pour the apricot confit into the mold, spread out evenly. - Freeze.
While the confit cools down for a minute, it thickens up, can be spread more easily into the mold and will condensate less in the freezer.
- - Sift together flour, cocoa powder and salt. - Add the sugar and butter. - Mix together until just combined.- Crumble with your hands to coarse pieces onto a baking sheet.- Bake for around 6 minutes at 160°C.- Let cool completely.
The actual baking time depends a lot on the size of the crumbles.
Make sure the crumbles are of relatively uniform size for even baking.
The crumbles are baked when they look dry and not shiny anymore.
- – Melt the butter until just liquid and put it aside.
It is important that the butter has a good temperature when added to the preparation.
If the butter is too cold there will be lumps of butter in the batter.
If the butter is too warm when added, it will deflate the batter.
- - Place the 20cm entremet ring on a silicon mat, evenly distribute the crumbles within the circle. - Preheat the oven to 160°C.
- Sift together flour, corn starch and cocoa powder.- Combine the eggs, sugar and vanilla sugar, heat on a water bath stirring constantly to 80°C.- Strain the egg mixture into the bowl of a stand mixer. Not greasing the entremet ring will ensure that the sponge rises evenly. - Sift the dry ingredients into the egg mixture in three parts.- At last add the melted butter. The egg mixture cannot be overwhipped.
- - Pipe the batter onto the chocolate crumbles.
- - Bake for approximately 13 minutes.
- - Carefully slide a knife around the edge and remove the entremet ring.
Dark Chocolate Mousse
- - Whip up the cream half stiff. Reserve in the fridge.- Hydrate gelatin.- Boil up the milk, add hydrated gelatin off the heat. - Add milk gelatin mixture to the dark chocolate. - Heat the mixture to 44°C. - Fold in the whippped cream.
Dark Mirror Glaze
- - Sift the cocoa powder.- Hydrate the gelatin.
- Combine sugar, water and cream and heat to a boil.- Add the cocoa powder whisking. Boil the preparation until homogenous.- Remove from heat, add gelatin.- Strain into a plastic container, cover, let cool.
- - Line the 20cm entremet ring with cling film.
- - Line the inside of the entremet ring with cake collar.
The cake collar helps to release the cake from the ring once frozen. It is also possible to assemble the cake directly in the entremet and heat the sides of the ring once the cake is frozen to release it. Working with a cake collar however allows for a neater finish.
- - Pour approximately a third of the mousse into the prepared entremet ring.
- - Place the frozen apricot confit disk on top of the chocolate mousse.
- - Add the rest of the chocolate mousse.
- - Place the sponge with the crumbles upside down on top of the mousse.- Freeze.
- - Heat the glaze to a pourable consistency.
- - Place the frozen cake onto a smaller container to glaze it.
- - Glaze the cake. - Let it set until the glaze does not dripp off anymore. - Remove the drops from the bottom of the cake. - Place the cake into an airtight container to defrost in the frige for approximately 2 hours.
The excess glaze can be reheated and reused for a different cake.