8 Apr 2024
More than half of global consumers would prefer to have healthier alternatives of their favorite treats to make sure they don’t have to compromise on their consumption behavior. That’s why, for a health & wellbeing Sacher Torte, we want to inspire you by adding more fruit into your Sacher Torte and by working with sugar reduced ingredients. This way, you can offer your consumers an indulgent treat with improved nutritional values!
Ingredients
- Chocolate Biscuit Sr
- Filling
- Coating
Chocolate Biscuit Sr
Ingredients
Working Method
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.
Filling
Ingredients
Working Method
Pipe the topfil in between the 2 layers of cake.
Coating
Ingredients
Working Method
Boil Festipak, cream and glucose and pour on the chocolate. Use hand blenderto blend the ganache to make it homogenous.
Cover the cake with the ganache when it's around 30-32C.
Assembling
When baked and cooled down cut the sacher in 3.
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 ganache and dried fruit pieces.
