Mini Sachertorte

A MINIATURE GREAT - THE SACHERTORTE
A unique version with lighter textures than the great classic of chocolate cakes, with a crunchy dip coating and apricot gel. With Raúl Bernal’s distinctive creative stamp.

Recipe

Created by

Raúl Bernal -

sachertorte sponge

ingredients	preparation
140g sugar 320g whole eggs 15g honey 260g egg whites 60g sugar 60g butter 200g ground almonds 30g all-purpose flour 100g DCP-20R03-CV	Beat together the eggs, sugar and honey. Beat together the egg whites and sugar. Melt the butter. Sift all of the solid ingredients together. Mix part of the egg whites with the beaten egg and then mix with the rest of the egg whites. Add the solid ingredients and then the butter. Roll out into a 60x40 tin. Bake at 180 °C for 17 minutes. Freeze. Cut into discs to fill half of the interior mould.

ingredients

preparation

140g

sugar
320g

whole eggs
15g

honey
260g

egg whites
60g

sugar
60g

butter
200g

ground almonds
30g

all-purpose flour
100g

DCP-20R03-CV

Beat together the eggs, sugar and honey.
Beat together the egg whites and sugar.
Melt the butter.
Sift all of the solid ingredients together.
Mix part of the egg whites with the beaten egg and then mix with the rest of the egg whites.
Add the solid ingredients and then the butter.
Roll out into a 60x40 tin.
Bake at 180 °C for 17 minutes.
Freeze.
Cut into discs to fill half of the interior mould.

cocoa syrup

ingredients	preparation
815g water 205g sugar 90g DCP-20R03-CV	Heat the water together with the sugar and add the cocoa powder. Mix and set to one side.

apricot crème

ingredients	preparation
70g apricot puree 50g water 140g 35% cream 55g pasteurized egg yolks 20g Sugar 3g gelatin leaves 90g CHD-O68MARA 290g CHM-O93JADE	Heat the cream with the sugar, water and purée. Blanch the egg yolks and heat the whole mixture up to 85 °C. Add the hydrated gelatine. Pour over the coatings and create an emulsion. Place 15 g on top of each sponge.

apricot gel

ingredients	preparation
700g apricot puree 110g mango puree 180g sugar 10g NH pectin 8g gelatin leaves	Heat up the purées to 40 °C. Incorporate the pectin, mixed with the sugar. Heat to 85 °C. Add the hydrated gelatine. Mix well. Put 20 g into the exterior mould. Freeze.

jade bavarois

ingredients	preparation
230g 35% cream 230g milk 140g pasteurized egg yolks 70g sugar 1000g CHM-O93JADE 14g gelatin leaves 1040g semi-whipped cream	Heat up the cream with the milk and sugar. Blanch the egg yolks. Cook the whole mixture at 85 °C. Pour over the melted coating and create an emulsion. When the mixture reaches 25 °C, mix with the semi-whipped cream. Place on top of the gel and insert the interior. Freeze.

crunchy dip coating

ingredients	preparation
500g CHD-O68MARA 200g NCB-HD703CV 50g sunflower oil 130g chopped hazelnuts	Melt the coating and cocoa butter separately. Mix with the oil and chopped hazelnuts. Place in the oven at 40 °C.

assembly

Place a disc of sponge into the interior mould.
Soak in the cocoa syrup.
Add the crème and place another disc of sponge on top.
Soak the sponge in the cocoa dip and freeze.
Add the gel to the cake mould.
Fill with some of the bavarois and insert the frozen interior.
Freeze.
Cover with cold gelatine and the apricot gel.
Pierce with a wooden skewer and immerse it right up to the edge of the cake.
Place on a sheet and remove the skewer.
Decorate to taste.
To finish the cake, use a silicone mould for an apricot stone filled with almond gianduja and milk chocolate.
Finish with a chocolate seal and a touch of gold leaf.