Haute Sachertorte

Ingredients

While the original Sachertorte is known for its simplicity, the Haute Sachertorte elevates the dish to new heights. The presentation is more refined, with intricate chocolate decorations and delicate apricot glaze. The flavors are intensified, using the finest quality chocolate and apricot preserves. This adaptation truly embodies the elegance and sophistication of haute cuisine. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (7oz) high-quality dark chocolate 200g (7oz) high-quality dark chocolate
• 200g (7oz) unsalted butter 200g (7oz) unsalted butter
• 150g (5.3oz) granulated sugar 150g (5.3oz) granulated sugar
• 6 large eggs, separated 6 large eggs, separated
• 150g (5.3oz) all-purpose flour 150g (5.3oz) all-purpose flour
• 150g (5.3oz) apricot preserves 150g (5.3oz) apricot preserves
• 100g (3.5oz) powdered sugar 100g (3.5oz) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth and let it cool slightly.
3. 3.
   In a separate bowl, beat the egg yolks with the granulated sugar until pale and creamy. Gradually add the melted chocolate mixture and vanilla extract, mixing well.
4. 4.
   Sift the flour and salt into the chocolate mixture. Stir until just combined.
5. 5.
   In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once the cake is cooled, spread a thin layer of apricot preserves over the top and sides.
9. 9.
   In a small saucepan, heat the remaining apricot preserves until melted. Brush the melted preserves over the cake to create a glossy finish.
10. 10.
    Dust the cake with powdered sugar and decorate with chocolate curls or other intricate chocolate decorations.

Treat your ingredients with care...

• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa content for the best flavor and texture.
• Apricot preserves — Opt for a smooth and high-quality apricot preserve to achieve a luscious glaze.

Tips & Tricks

• To create chocolate curls, use a vegetable peeler to shave thin strips from a block of chocolate.
• For a touch of elegance, serve the Haute Sachertorte with a dollop of freshly whipped cream and a sprig of mint.
• If apricot preserves are not available, you can substitute with raspberry or strawberry preserves for a different flavor profile.
• To enhance the chocolate flavor, add a teaspoon of instant coffee granules to the melted chocolate mixture.
• For a more intense apricot flavor, mix a tablespoon of apricot liqueur into the melted apricot preserves before brushing it onto the cake.

Serving advice

Serve the Haute Sachertorte at room temperature to allow the flavors to fully develop. Cut into elegant slices and present on individual dessert plates for a sophisticated touch.

Presentation advice

To enhance the presentation, dust the serving plates with powdered sugar before placing the cake slices. Garnish each slice with a fresh apricot slice and a drizzle of chocolate sauce for an exquisite finishing touch.