Nouvelle Sachertorte

Ingredients

While the original Sachertorte is known for its dense and moist chocolate cake, the Nouvelle Sachertorte takes a lighter approach. The cake is transformed into a delicate sponge, layered with a luscious chocolate mousse, and finished with a glossy ganache glaze. The presentation is also elevated, with intricate decorations and artistic plating techniques commonly found in Nouvelle Cuisine. We alse have the original recipe for Sachertorte, so you can check it out.

• 150g (5.3 oz) dark chocolate, finely chopped 150g (5.3 oz) dark chocolate, finely chopped
• 120g (1/2 cup) unsalted butter, softened 120g (1/2 cup) unsalted butter, softened
• 120g (1 cup) powdered sugar 120g (1 cup) powdered sugar
• 6 large eggs, separated 6 large eggs, separated
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200g (7 oz) dark chocolate, for the mousse 200g (7 oz) dark chocolate, for the mousse
• 300ml (1 1/4 cups) heavy cream, for the mousse 300ml (1 1/4 cups) heavy cream, for the mousse
• 100g (3.5 oz) dark chocolate, for the ganache glaze 100g (3.5 oz) dark chocolate, for the ganache glaze
• 100ml (1/3 cup + 1 tablespoon) heavy cream, for the ganache glaze 100ml (1/3 cup + 1 tablespoon) heavy cream, for the ganache glaze
• Edible flowers and gold leaf, for decoration (optional) Edible flowers and gold leaf, for decoration (optional)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 18g)
• Carbohydrates: 40g (Sugars: 28g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. 2.
   Melt the 150g (5.3 oz) of dark chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat and let it cool slightly.
3. 3.
   In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
4. 4.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
5. 5.
   In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar and continue whisking until stiff peaks form.
6. 6.
   Gently fold the egg whites into the chocolate mixture, followed by the flour and salt. Mix until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   For the chocolate mousse, melt the 200g (7 oz) of dark chocolate in a heatproof bowl set over a pan of simmering water. Let it cool slightly.
10. 10.
    In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold in the melted chocolate until well combined.
11. 11.
    Cut the cooled cake horizontally into two equal layers. Spread a generous amount of chocolate mousse on the bottom layer and place the second layer on top.
12. 12.
    For the ganache glaze, melt the 100g (3.5 oz) of dark chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat and let it cool slightly.
13. 13.
    In a small saucepan, heat the 100ml (1/3 cup + 1 tablespoon) of heavy cream until hot but not boiling. Pour the hot cream over the melted chocolate and stir until smooth.
14. 14.
    Place the cake on a wire rack set over a baking sheet. Pour the ganache glaze over the cake, allowing it to drip down the sides. Smooth the top with a spatula.
15. 15.
    Decorate the cake with edible flowers and gold leaf, if desired. Refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Edible flowers — Ensure the flowers are safe for consumption and free from pesticides. Wash them thoroughly before using.

Tips & Tricks

• To achieve a light and airy sponge, be gentle when folding the egg whites into the batter.
• For a smoother ganache glaze, strain the hot cream before pouring it over the melted chocolate.
• Experiment with different decorative elements, such as chocolate curls or edible gold dust, to add a touch of elegance to the presentation.
• Serve the Nouvelle Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Serving advice

Slice the Nouvelle Sachertorte into elegant portions and serve on individual dessert plates. Garnish each slice with a dusting of cocoa powder and a sprig of fresh mint for a visually appealing presentation.

Presentation advice

Create an artistic presentation by drizzling a chocolate sauce on the dessert plate before placing the slice of Nouvelle Sachertorte. Use a toothpick to create decorative patterns in the sauce for an added touch of sophistication.