SacherTorte – Bruno Albouze –THE REAL DEAL

SacherTorte (chocolate cake) was invented in 1832 by Austrian Franz Sacher. It is one of Vienna’s most famous culinary specialties and even in the United States, Sachertorte day is celebrated in December 5th. Although many interpretations of this cake exist, the original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. Though, Lenôtre, Pierre Hermé and Alain Ducasse have made their reputations in this matter. They all share the same recipe protocol based on a high quality almond paste and egg mixture emulsion and meringue which give the sponge its incredible texture and flavor. The Sachertorte is originally layered with apricot jam. Chocolate ganache or mousse are a great addition to balance out flavors and textures. Some recipes can be found with passion fruit mousse, or cherry amaretto, or raspberry. Its intense almond-chocolate flavor allows many possible combinations. In France, Sacher biscuit is widely used as a base for many entremêt and petits gâteaux.

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Sacher Biscuit/Sponge. Makes 13x18 (33x45cm) baking tray lined with a lightly oiled silicone mat.
7 ounces (210g) 50%/70% best almond paste such as Lubeca, cut into cubes
1/2 cup (60g) powdered sugar
5 ea. (100g) egg yolks
2 ea. (100g) whole eggs.

4 ea. (125g) egg whites, room temp
1/3 cup + 2 Tbsp (60g) caster sugar.

0.4 cup (50g) all.p flour
0.4 cup (50g) unsweetened cocoa powder
3 Tbsp (50g) butter, melted.

Apricot jam, marmalade or preserve (pick the best with more fruits and less sugar).

Sift flour with cocoa powder; set aside. In a separate pastry bowl, mix eggs and yolks; set aside. In the stand mixer fitted with the paddle atachment, mix almond cubes with powdered sugar. Add egg-yolk mixture very slowly at the begining making sure it turns smooth before pouring more in. Once the egg-yolk mixture is fully absorbed, turn off the mixer, scrape down the sides of the bowl and switch with the whisk attachment – beat on high for about 10 minutes. Transfer almond mixture in a large bowl and clean the mixing bowl. Turn oven on to 380ºF (190ºC). Make a meringue with the egg whites and sugar. Fold one-third of the meringue into the almond mixture. Add the sifted flour-cocoa powder and fold in remaining meringue – add melted butter.
Spread sacher biscuit evenly onto the tray ending up with a ≈(1/2 inch /1.25cm thick sheet. Bake for 10/12 minutes. Cool to room temperature and chill.
Sacher biscuit can be made days ahead and kept refrigerated or frozen.

Top biscuit with a parchment papper and flip; remove silicone mat. Divide biscuit into 3 equal portions. Spread apricot jam generously and chill or freeze for 30 min before the assembly.
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