Ultimate Sacher Torte Recipe – A Decadent Chocolate Delight

Cooking Method: Baking

Cuisine: Austrian

Courses: Chocolate Cakes, Layer Cream Cakes, Sponge Tea Cakes

Description

This Ultimate Sacher Torte recipe features layers of rich chocolate sponge, raspberry rose syrup, and smooth raspberry and chocolate creams. Topped with a shiny chocolate glaze, this cake is perfect for celebrations or a special treat. The combination of fruity raspberry and indulgent chocolate makes this dessert truly special.

Ingredients

For the Sponge:

125 g dark chocolate
30 g unsalted butter
35 ml full-fat milk
4 medium eggs, separated
50 g sugar (for the egg whites)

For the Raspberry Rose Syrup:

150 ml water
50 g granulated sugar
10 ml rose water

For the Raspberry Cream:

280 g frozen or fresh raspberries
7 g gelatine powder
35 ml water (for gelatine)
10 g cornstarch
80 g granulated sugar

For the Chocolate Cream:

2 g gelatine powder
10 water g (for gelatine)
150 ml full-fat milk
90 ml double cream (35% fat)
1 medium egg
155 g dark chocolate (55% cocoa)
10 g sugar

For the Chocolate Glaze:

8 g gelatine powder
50 ml water (for gelatine)
120 g granulated sugar
50 g cocoa powder (black or regular)
80 g water
90 ml double cream (35% fat)

Instructions

Sponge Cake:

1
Preheat the oven to 170°C.
2
Melt the dark chocolate and butter together until smooth and shiny. Set aside.
3
In a medium bowl, whip the egg yolks until pale and creamy.
4
In a separate bowl, whip the egg whites with sugar until soft peaks form.
5
Gradually fold the whipped yolks into the chocolate mixture in two stages.
6
Gently fold the meringue (whipped egg whites) into the chocolate mixture.
7
Spread the batter onto a 30x40 cm baking tray and bake for 18 minutes. Let the sponge cool completely, then peel off the baking paper and set aside.

Raspberry Rose Syrup:

8
In a small pot, combine the water, sugar, and rose water. Bring to a boil over medium heat, then let it cool completely.

Raspberry Cream:

9
Mix the gelatine with water and set aside to bloom.
10
In a small bowl, combine the sugar and cornstarch.
11
Cook the raspberries over medium heat until they release their juices. Stir in the sugar-cornstarch mixture and cook for about 5 minutes, until thickened.
12
Remove from heat, add the bloomed gelatine, and stir until dissolved. Set aside.

Chocolate Cream:

13
Combine the gelatine with water and let it soak for 10 minutes.
14
In a medium pot, bring the milk and cream to a boil.
15
Whisk the egg with sugar and temper it by slowly adding half of the hot milk mixture, then pour it all back into the pot. Cook until the mixture reaches 82°C.
16
Pour the hot custard over the chopped chocolate and mix until smooth. Cover with plastic wrap and refrigerate until completely cooled.

Assembly:

17
Cut the sponge into 3 equal parts.
18
Place one sponge layer on a cooling rack and brush it with raspberry rose syrup.
19
Spread a layer of raspberry cream on top, followed by the second sponge layer. Brush with more syrup.
20
Pipe a layer of chocolate cream, then add the final sponge layer. Brush again with syrup.
21
Spread the remaining raspberry cream, followed by a final layer of chocolate cream. Smooth the top and freeze for 1 hour.

Chocolate Glaze:

22
Combine the gelatine with water and let it sit for 10 minutes.
23
In a medium pot, mix the cocoa powder, sugar, water, and cream. Bring to a boil over medium heat, then remove from heat and stir in the gelatine.
24
Let the glaze cool to 25°C.

Glazing and Serving:

25
Place the cake on a cooling rack over plastic wrap to catch any excess glaze.
26
Pour the glaze evenly over the cake.
27
Transfer the cake to a board and refrigerate for 30 minutes to set the glaze.
28
Slice and enjoy!