Black forest with a sacher heart

LIuís Costa reinvests the great classic of German patisserie, the work of the pastry chef Josef Keller, with a version that puts all the emphasis on the inside of the Sachertorte sponge.

Recipe

sachertorte

Ingredients Preparation
  • 330g
    egg yolks
  • 264g
    sugar
  • 44g
    invert sugar
  • 165g
    flour
  • 330g
    egg whites
  • 88g
    sugar
  • 44g
    cocoa paste
  • 99g
    butter

— Blanch the yolks and sugars, add the sifted dry ones.
— Add the meringue of egg whites and sugar. Add the butter and the previously melted and emulsified cocoa paste.
— Mix everything together.
— Spread out the sponge cake into 0.5 cm sheets.
— Bake at 210ºC for 20 minutes.
— When cold cut into 20 cm diameter rings.

cocoa syrup

Ingredients Preparation
  • 200g
    water
  • 140g
    sugar

— Boil everything and keep in the fridge. 

cherry compote

Ingredients Preparation
  • 500g
    red cherry puree
  • 125g
    sugar
  • 120g
    frozen cherry
  • 16g
    gelatin leaves
  • 5g
    pectin

— Mix the pectin with part of the sugar and add to the mixture at about 40ºC.Boil everything and set aside for assembly

cream mousse

Ingredients Preparation
  • 200g
    cream
  • 55g
    sugar
  • 6g
    gelatin
  • 320g
    frothy cream

— Boil everything except the frothy cream.
— Add the frothy cream at a temperature of 24ºC.
— Do the assembly.

assembly

— Line a 20 cm diameter ring with acetate tape. Arrange a sheet of sponge cake, soak well and pour out the cherry compote. Close with another sheet of sponge cake and soak. — Keep in the freezer.
— Line a 22 cm diameter ring with acetate tape. Pour in the mousse, introduce the previous core and freeze.
— Glaze the cake once frozen and decorate.

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