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Sustainable Sacher Torte

Cacao-Trace Sacher Torte Recipe

Ingredients

Working Method

Chocolate Mud Cake
Pour the complete mix in a bowl and add first water and liquid eggs Mix for 1 min at SLOW speed then 3 more min at HIGH speed using a paddle While slowly mixing, gently add the oil, then mix further 2 minutes at MEDIUM speed. Pour 200 gr for a 16cm ring and bake to an internal temperature to 92 to 95C..

Filling

Pipe the Fruitfil in between the 2 layers of cake.

Coating
Coat the cake with a thin layer of glaze and let set in refrigerator. Warm up the glaze to 45 deg C and pour over the cake as a coating.
Assembling

When baked and cooled down cut the sacher in 2.

Spread the 100gr apricot filling in between the 2 layers of Sacher.

Coat the layer cake with some of the chocolate coating warmed up to avoid having air bubbles during the final coating.

Decorate the cake with cacao powder and small chocolate cacao pods.

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