Mix all the ingredients together (except oil and chocolate) into a mixing bowlwith a whisk for 5min. medium speed. Melt the chocolate to 40C and mix with oil.Add the oil and chocolate and mix again with low speed till it's homogeneous. Pour 200 gr for a 16cm ring and bake to an internal temperature to 92 to 95C.
Pipe the vivafil in between the 2 layers of cake.
Coat the cake with a thin layer of ganache and let set in refrigerator.
Warm up the ganache at 30 to 32C and pour over the cake as a coating.
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.
More and more, consumers look for food for which they know farmers receive a fair price. Including Cacao-Trace chocolate in your Sacher Torte creation ensures a great taste – thanks to the fermentation process, whilst doing good is our focus to make sure that cacao-farmers benefit from the value they create.
322.29Kcal
Energy
1348.79Kj
Energy
14.82g
Fat
5.24g
Saturates
40.09g
Carbohydrates
28.84g
Sugars
*
| Energy 322.29Kcal | ||
| Energy 1348.79Kj | ||
| Fat 14.82g | ||
| Saturates 5.24g | ||
| Carbohydrates 40.09g | ||
| Sugars 28.84g | ||
| Fibers 5.15g | ||
| Protein 4.89g | ||
| Salt 0.42mg |
