Sachertorte with apricot jam and dark chocolate (Alain Ducasse)

Ingredients

Directions

1. 1

   Preparation of the apricot jam: Stone the apricots and cut them into pieces. In a jam bowl, leave to stand in sugar with lemon juice for one night. Bring to the boil the next day and cook for 10 minutes until the jam thickens.

2. 2

   The apricots should remain in pieces.

3. 3

   Sacherbiskuit: Mix marzipan with icing sugar, stir with egg yolk and eggs until smooth. In a second bowl, beat the egg whites to snow, gradually adding the sugar. Sift flour and cocoa powder.

4. 4

   Melt butter at low heat. Fold part of the beaten egg white into the marzipan-egg mixture, then add flour and cocoa powder, then the remaining beaten egg white. Finally, add the melted butter, but mix it with a little batter first.

5. 5

   Spread the dough as a 40 x 60 centimetre rectangle 1 centimetre high on baking paper. Bake in the oven at 170 °C with the lid on.

6. 6

   Chocolate icing: First make a canache: Chop the couverture, bring the cream to a boil and pour over the couverture. Bring water and sugar to the boil, add cocoa powder, bring to the boil again.

7. 7

   Add double cream and bring to the boil again. Mix both masses carefully without adding air. Cover with cling film and keep cool.

8. 8

   Chocolate mousse: Prepare a pâte-à-bomb dough: Beat the sugar syrup, egg yolks and eggs in a bain-marie until hot. When the mixture begins to set, cool in the mixer. Whip the cream, melt the couverture, add some whipped cream to the melted couverture.

9. 9

   Fold in the cold Pâte à bombe dough and finally carefully add the rest of the whipped cream.

10. 10

    Mount the cake: Cut circles out of the Sacher biscuits. Glaze with apricot jam and cover with chocolate mousse. Repeat the process, then finish the sponge cake covered with mousse. Allow to set in the fridge

11. 11

    Recipe: Alain Ducasse: Grand Livre de Cuisine - Desserts and Patisserie, Matthaes Verlag, 2007