Sachertorte 2.0

Creation of Bruno Van Vaerenbergh

Sachertorte Chocolate


For 1 servings

Sacher biscuit

275 g almond broyage 50/50

75 g eggs

100 g egg yolk

120 g protein

60 g sugar

60 g flour

25 g cocoa powder

50 g Debic Constant butter

50 g couverture chocolate 77%

Apricot Cremeux

7 g gelatine leaves

200 g apricot puree

10 sprigs of thyme

230 g sugar

200 g eggs

300 g Debic Constant butter

Chocolate shortbread

270 g Debic Croissant butter

170 g icing sugar

100 g eggs

60 g almond powder

50 g cocoa powder

350 g flour

Baked apricots

8 g gelatine leaves

50 g Debic Constant butter

500 g apricots (frozen or canned)

100 g sugar

Chocolate cream

4 g gelatine leaves

280 g milk

280 g Debic Whipped cream without sugar

20 g sugar

35 g egg yolk

120 g dark chocolate 55%

Neutral mirror jelly

16 g gelatin sheets

300 ml water

8 g pectin NH

50 g sugar (1)

150 g glucose

450g sugar (2)


Sacher biscuit

Loosen the almond broyage. mix slowly stir in the eggs and yolks. Beat the egg white and sugar and spatula among the already mixed mass.

Sift the flour with the cocoa powder and mix gently through the preparation. Melt the Debic Constant butter with the couverture chocolate and spatula carefully under the batter. Spread on a baking tray and bake at 180 °C for about 10 to 12 minutes.

Apricot Cremeux

Soak the gelatine leaves in cold water. Heat the apricot puree with the sprigs of thyme and bring to the boil with the sugar and eggs. Add the soaked gelatine leaves and leave cool to about 35 to 40 °C.

Mix in the Debic Constant butter until a smooth emulsion. Pour into silicone mold and freeze. Spray with a thin layer of chocolate just before use.

Chocolate shortbread

Smooth the Debic Croissant butter with the icing sugar and then with the eggs. Mix the almond powder with the sifted cocoa powder and the flour and knead briefly under the butter mixture. Pack and let it cure overnight.

Roll out to 2.5 mm and bake at 160°C for 8 minutes.

Baked apricots

Soak the gelatine leaves in cold water. Melt the Debic Constant butter and fry it into the apricots.

Chocolate cream

Soak the gelatine leaves in cold water. Prepare an anglaise by mixing the milk, the Debic Whipped cream without sugar, the sugar and heat the egg yolk while stirring up to 84°C.

Pour on the dark chocolate. Add the soaked gelatine leaves and mix thoroughly until smooth cream.

Neutral mirror jelly

Soak the gelatine leaves in cold water. Bring the water to a boil. mix the pectin with the sugar (1) and add.

Let it boil for a while. Add the glucose and add the sugar (2) gradually and heat stirring to the boiling point. take off the heat and mix in the soaked gelatine sheets before mixing.

Construction and finish

Cut the Sacher biscuit in two parts and cover one layer with the apricot compote. Let harden in the freezer. Divide the chocolate cream on top and cover with a second layer Sacher biscuit. Freeze.

Brush the top of the biscuit with a thin layer of unmelted neutral mirror jelly. Then pour over with the glaze and cut as desired. Post to a layer of chocolate shortbread and decorate with the apricot cream

Recipe tags Sachertorte Chocolate