Recipe
Sachertorte with a Molecular Twist
The Ultimate Sachertorte Experience: A Molecular Gastronomy Adventure
4.8 out of 5
Sachertorte is a classic Austrian dessert that has been enjoyed for over 180 years. In this recipe, we take the traditional Sachertorte and give it a modern twist with molecular gastronomy techniques. The result is a dessert that not only tastes amazing but also looks like a work of art.
Metadata
Preparation time
120 minutes
Cooking time
40 minutes
Total time
160 minutes
Yields
8 servings
Preparation difficulty
Hard
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Low-carb
Allergens
Eggs, Milk, Soy, Wheat
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-fat
Ingredients
This Sachertorte recipe is adapted to molecular gastronomy cuisine, which means that we use modern techniques to create a unique and visually stunning dessert. We incorporate elements such as spherification, foams, and gels to elevate the traditional Sachertorte to a whole new level. We alse have the original recipe for Sachertorte, so you can check it out.
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200g (7oz) dark chocolate 200g (7oz) dark chocolate
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200g (7oz) unsalted butter 200g (7oz) unsalted butter
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150g (5.3oz) granulated sugar 150g (5.3oz) granulated sugar
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6 large eggs, separated 6 large eggs, separated
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150g (5.3oz) all-purpose flour 150g (5.3oz) all-purpose flour
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1 tsp baking powder 1 tsp baking powder
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1/4 tsp salt 1/4 tsp salt
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100g (3.5oz) apricot jam 100g (3.5oz) apricot jam
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50g (1.8oz) water 50g (1.8oz) water
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10g (0.35oz) gelatin powder 10g (0.35oz) gelatin powder
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100g (3.5oz) dark chocolate, chopped 100g (3.5oz) dark chocolate, chopped
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100g (3.5oz) heavy cream 100g (3.5oz) heavy cream
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50g (1.8oz) glucose syrup 50g (1.8oz) glucose syrup
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50g (1.8oz) water 50g (1.8oz) water
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2g (0.07oz) agar-agar powder 2g (0.07oz) agar-agar powder
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50g (1.8oz) egg whites 50g (1.8oz) egg whites
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50g (1.8oz) granulated sugar 50g (1.8oz) granulated sugar
Nutrition
- Calories: 550 kcal / 2300 KJ
- Fat: 38g (23g saturated)
- Carbohydrates: 45g (30g sugars)
- Protein: 8g
- Fiber: 3g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F).
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2.Melt the chocolate and butter in a double boiler.
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3.In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
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4.Add the melted chocolate mixture to the egg yolk mixture and mix well.
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5.Sift the flour, baking powder, and salt into the chocolate mixture and mix until just combined.
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6.In a separate bowl, whisk the egg whites until stiff peaks form.
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7.Gently fold the egg whites into the chocolate mixture.
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8.Pour the batter into a greased 9-inch cake pan and bake for 35-40 minutes.
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9.Let the cake cool completely before removing it from the pan.
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10.In a small saucepan, heat the apricot jam and water until the jam is melted. Brush the jam mixture over the top and sides of the cake.
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11.For the chocolate ganache, heat the cream and glucose syrup in a small saucepan until simmering.
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12.Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
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13.Pour the ganache over the top of the cake and let it set.
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14.For the chocolate foam, bloom the gelatin in cold water for 5 minutes.
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15.Heat the cream and water in a small saucepan until simmering.
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16.Remove from heat and add the bloomed gelatin. Stir until the gelatin is melted and the mixture is smooth.
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17.Pour the mixture into a whipping siphon and charge with 2 cartridges of N2O.
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18.Shake the siphon vigorously and dispense the foam onto the cake.
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19.For the chocolate spheres, mix the agar-agar powder with the water in a small saucepan.
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20.Heat the mixture until simmering and remove from heat.
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21.Pour the mixture into a silicone sphere mold and let it set.
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22.Once set, remove the spheres from the mold and fill them with the chocolate mousse.
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23.For the mousse, whisk the egg whites and sugar until stiff peaks form.
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24.Melt the chocolate in a double boiler and let it cool slightly.
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25.Gently fold the egg whites into the melted chocolate.
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26.Pipe the mousse into the chocolate spheres and place them on top of the cake.
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27.Serve and enjoy!
Treat your ingredients with care...
- Gelatin powder — Make sure to bloom the gelatin in cold water before using it to ensure that it dissolves properly.
- Agar-agar powder — Agar-agar powder is a vegetarian alternative to gelatin. It sets at room temperature and requires less than gelatin to achieve the same effect.
- Whipping siphon — Make sure to charge the siphon with the correct number of cartridges to achieve the desired foam consistency.
Tips & Tricks
- Use a silicone sphere mold to create perfectly round chocolate spheres.
- Make sure to let the cake cool completely before removing it from the pan to prevent it from breaking.
- Use a whipping siphon to create a light and airy chocolate foam.
- Bloom the gelatin in cold water to ensure that it dissolves properly.
- Use a piping bag to fill the chocolate spheres with the mousse.
Serving advice
Serve the Sachertorte with a dollop of whipped cream and a sprinkle of cocoa powder.
Presentation advice
Arrange the chocolate spheres on top of the cake in a visually appealing way. Use a small amount of chocolate ganache to stick them to the cake.
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