70% chocolate sachertorte with yuzu and tea

Sachertorte 3.0. Throughout history, Sachertorte has been the subject of countless versions. In his own version of this great classic, Rafa Delgado incorporates a Maragda 70% chocolate mousse to make it spongier and replaces the great classics — peach and apricot — with other more acidic flavours like yuzu and passion fruit. All this, combined with the cocoa nuances of the Maragda and Jade couvertures results in a Sachertorte with a unique flavour and unrivalled texture. 

cocoa sponge cake

Ingredients Preparation
  • 360g
    egg yolks
  • 260g
    sugar
  • 48g
    invert sugar
  • 360g
    egg whites
  • 100g
    sugar
  • 180g
    weak flour
  • 72g
    Cocoa powder Selection 22
  • 110g
    butter
  • 50g
    Ocumare

Whisk the egg yolks with the invert sugar and the sugar. Whisk the egg whites and the sugar together. Add the sieved flour and cocoa over the whisked egg yolks mixture. Add the whisked egg whites. Melt the butter and the chocolate separately. Combine and then mix together. Spread onto Silpat silicon mats and bake in the oven for 5 minutes at 220ºC

cocoa syrup

Ingredients Preparation
  • 800g
    water
  • 400g
    sugar
  • 60g
    Cocoa powder Selection 22

Boil everything together and leave to cool.

chocolate and yuzu creams

Ingredients Preparation
  • 300g
    cream
  • 100g
    yuzu puree
  • 20g
    passion fruit puree
  • 150g
    liquid glucose
  • 4As needed
    gelatin leaves
  • 600g
    Jade

Boil the cream together with the purées and the glucose. Add the gelatin leaves previously soaked in cold water and ice. Strain over the chocolate and mix.

white chocolate and tea whipped cream

Ingredients Preparation
  • 300g
    cream
  • 12g
    Earl Grey tea
  • 30g
    invert sugar
  • 30g
    liquid glucose
  • 165g
    Opal
  • 450g
    cream

Infuse the cream with the tea for 24 hours in the refrigerator. Heat the cream along with the invert sugar and the glucose to 85ºC. Strain over the white chocolate. Mix and add the remaining cream. Leave to rest for 24 hours. Whip. 

Ocumare chocolate strip

Ingredients Preparation
  • Q.S.
    Ocumare

Spread out the strips of tempered chocolate.

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