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 -
  1. sachertorte sponge
  2. cocoa syrup
  3. apricot crème
  4. apricot gel
  5. jade bavarois
  6. crunchy dip coating
  7. assembly

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
    Cocoa powder Selection 22
  • 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
    Cocoa powder Selection 22
  • 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
  • 290g
    Jade
  • 90g
    Maragda
  • 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
    Jade
  • 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
    Maragda
  • 200g
    Cocoa butter
  • 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.

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