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Sacher Nouveau

Ingredients

Sacher Sponge

  • 440 g almond paste
  • 150 g whole eggs
  • 260 g egg yolks
  • 150 g sugar
  • 125 g cocoa powder
  • 125 g cake flour
  • 360 g egg whites
  • 160 g sugar
  • 100 g butter, melted

Light Chocolate Ganache

  • 314 g dark chocolate
  • 270 g heavy cream
  • 162 g whipped cream
  • ~3x full sheet layers

Chocolate Chantilly

  • 225 g cream
  • 25 g glucose
  • 25 g trimoline
  • 250 g 46% Bahibe chocolate
  • 580 g cream

Hard Chocolate Glaze

  • 1000 g 60% chocolate
  • 350 g grapeseed oil
  • 100 g candied slivered almonds

Instructions

Sacher Sponge

  • Warm almond paste in microwave.
  • Whip together whole eggs, yolks and first measure of sugar. Add to almond paste slowly, scraping bowl after each addition. When all of the eggs have been added, whip on high speed for 5 minutes.
  • Whip whites and second sugar to medium peak, fold into yolks.
  • Sift in dry ingredients. Add butter. Bake @ 350 until done.

Light Chocolate Ganache

  • Boil cream, pour over chocolate in three stages. Blend until smooth.
  • Let cool, fold in cream. Use immediately.

Assembly

  • Warm apricot jam and spread over sponge in a frame.
  • Pour light chocolate ganache over apricot jam and level. Top with sacher sponge and repeat, finishing with a final sheet of apricot sponge.
  • Cut bars of cake @ 3.25”. Cut bars into 1.25” wide pieces and freeze.
  • Dip frozen sacher rectangles in prepared hard glaze. Remove excess glaze.
  • Whip the chocolate Chantilly and pipe using a French tip in a looping fashion.  Garnish with apricot and chocolate deco.