Sachertorte recipe | cooking is my love language – Story 3

This video is a cozy autumn vlog around our mountain cottage/chalet. Village life can be very beautiful, we took the time to do some chores and bake a delicious cake. The Sachertorte.

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SACHERTORTE RECIPE:

Ingredients:

FOR THE CAKE
Extra dark chocolate 75 g
Egg yolks (aprox 3) 60 g
Egg whites (apron 3) 90 g
Soften Butter 65 g
Cake flour 65 g
Powder sugar 20 g
Caster sugar 90 g
Vanilla bean 1
Fine sea salt 1 pinch

FILLING
Apricot Jam 150 g

ICING – GANACHE
Extra dark chocolate 185 g
Fresh cold cream 125 g

To prepare the Sachertorte, first, chop the chocolate into small pieces in a bowl and melt it in a bain-marie. In the meantime, place the soft butter, the icing sugar and a pinch of salt in the bowl of a stand mixer. Also, add the seeds of the vanilla pod and start working the mixture with the whisk until you obtain a creamy consistency.

Then pour in the lightly beaten egg yolks in two batches and continue to whip the butter; it will take about 8-10 minutes. The important thing is that the mixture of icing sugar, egg yolks, and butter is well-whipped so that the dough develops well during cooking. Now, make sure that the chocolate you have melted has a temperature between 45 and 55°; it is preferable to use a thermometer to measure it: if it were to be too high, in fact, it would risk melting the butter, vice versa it would risk compacting the mixture too much. At this point, add the chocolate to the butter and egg yolks mixture and keep mixing until you get a uniform batter. Then pour the egg whites into the bowl of a stand mixer and start beating them at high speed. As soon as they are white and frothy (when they start to “rise”) slowly add the caster sugar, always a little at a time; it is important to wait for the egg whites to be lightly whipped before adding the sugar, otherwise the egg white will become too heavy and will take much more effort to whip.

The egg whites should not be whipped until stiff, but you will have to stop a few moments before otherwise when you add them to the rest of the batter, they will continue to whip and the cake, once cooked, would risk collapsing. At this point, add the egg whites in two batches to the yolks and chocolate mixture and mix with a spatula or a whisk.

Then add the already sifted flour and mix from top to bottom with a spatula, until the mixture is smooth and uniform

Grease and flour a 28 cm diameter mold, then pour the mixture inside, level the surface, and bake in a preheated static oven at 170° for 35-40 minutes. After this time, check the cooking with a toothpick, then take the cake out of the oven; don’t worry if the cake is cracked on the surface. Let the cake cool completely, before turning it out of the mold by turning it upside down. Then cut the cake into two discs using a long serrated knife

Place about half the apricot jam inside and spread it over the entire surface with a spatula. Cover with the second disc, add more jam on the surface, and using a spatula, spread it everywhere to create a veil, even on the edges of the cake; in this way, the final effect will be shinier. Transfer the cake to a wire rack and prepare the ganache.

Place the cream in a saucepan and bring it to a boil; as soon as it starts to boil, turn off the heat and add the chocolate. Mix with a whisk until the chocolate is completely melted and well blended.

Then transfer the ganache into a bowl and use it to glaze the cake, using a spatula and gently tapping it on the surface so as to cover both the surface and the edges and smooth it at the same time. To be smooth and shiny, the ganache must have a temperature of about 40°.

At this point, put it in the fridge to harden (at +4°) for about 20 minutes.

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My name is Adriana Barriobero, and together with my partner Claus Fistill, we own and manage two Touristic Chalets for large groups in the Dolomites – Alta Badia.
BOOKING FISTILL HOLIDAY HOMES:
www.fistill.com
info@fistill.com

Instagram:
https://www.instagram.com/dolomitic.dogs/

For any business inquiries:
adriana@ambarstudio.it