Sachertorte with a Molecular Twist

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.

• 200g (7oz) dark chocolate 200g (7oz) 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
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 100g (3.5oz) apricot jam 100g (3.5oz) apricot jam
• 50g (1.8oz) water 50g (1.8oz) water
• 10g (0.35oz) gelatin powder 10g (0.35oz) gelatin powder
• 100g (3.5oz) dark chocolate, chopped 100g (3.5oz) dark chocolate, chopped
• 100g (3.5oz) heavy cream 100g (3.5oz) heavy cream
• 50g (1.8oz) glucose syrup 50g (1.8oz) glucose syrup
• 50g (1.8oz) water 50g (1.8oz) water
• 2g (0.07oz) agar-agar powder 2g (0.07oz) agar-agar powder
• 50g (1.8oz) egg whites 50g (1.8oz) egg whites
• 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

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Melt the chocolate and butter in a double boiler.
3. 3.
   In a separate bowl, whisk the egg yolks and sugar until pale and fluffy.
4. 4.
   Add the melted chocolate mixture to the egg yolk mixture and mix well.
5. 5.
   Sift the flour, baking powder, and salt into the chocolate mixture and mix until just combined.
6. 6.
   In a separate bowl, whisk the egg whites until stiff peaks form.
7. 7.
   Gently fold the egg whites into the chocolate mixture.
8. 8.
   Pour the batter into a greased 9-inch cake pan and bake for 35-40 minutes.
9. 9.
   Let the cake cool completely before removing it from the pan.
10. 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.
11. 11.
    For the chocolate ganache, heat the cream and glucose syrup in a small saucepan until simmering.
12. 12.
    Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.
13. 13.
    Pour the ganache over the top of the cake and let it set.
14. 14.
    For the chocolate foam, bloom the gelatin in cold water for 5 minutes.
15. 15.
    Heat the cream and water in a small saucepan until simmering.
16. 16.
    Remove from heat and add the bloomed gelatin. Stir until the gelatin is melted and the mixture is smooth.
17. 17.
    Pour the mixture into a whipping siphon and charge with 2 cartridges of N2O.
18. 18.
    Shake the siphon vigorously and dispense the foam onto the cake.
19. 19.
    For the chocolate spheres, mix the agar-agar powder with the water in a small saucepan.
20. 20.
    Heat the mixture until simmering and remove from heat.
21. 21.
    Pour the mixture into a silicone sphere mold and let it set.
22. 22.
    Once set, remove the spheres from the mold and fill them with the chocolate mousse.
23. 23.
    For the mousse, whisk the egg whites and sugar until stiff peaks form.
24. 24.
    Melt the chocolate in a double boiler and let it cool slightly.
25. 25.
    Gently fold the egg whites into the melted chocolate.
26. 26.
    Pipe the mousse into the chocolate spheres and place them on top of the cake.
27. 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.