“So take a chance with me, let me romance with you! I’m caught in a dream and my dream’s come true. So hard to believe this is happening to me, an amazing feeling comin’ through. I was born to love you, with every single beat of my heart. Yes, I was born to take care of you, every single day of my life!” I was born to love you, Freddie Mercury
The Sacher Torte is one of my favorite cakes because the taste is simple and genuine but the procedure is complex. It was the first birthday cake I made to my husband Antonio.
Sacher’s recipe is secret, as much as the recipe of our love, so I decided to make a different Sacher with the chocolate pastry crust.
“I wanna love you, I love every little thing about you. Yes I was born to love you, every single day of my life!”
Sa(ra)cher, I did it my way 😉
Ingredients for the chocolate pastry crust
- 125 g soft butter (at room temperature)
- 100 g granulated white sugar
- 1 egg
- 1 g salt
- 200 g all-purpose flour
- 50 g cocoa powder
- 2 g baking powder
In a bowl, with the hand mixer beat the soft butter and sugar until are smooth and fluffy. Start adding the beaten egg with the salt, then, the all-purpose flour, the cocoa and baking powder. Cover and place the chocolate pastry crust in a refrigerator for 1 hour to chill. Take it out from the fridge, and roll out the dough to a thickness of 0,5 cm. Transfer the pastry crust to your pie or tart pan (22 cm) and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Place the pastry crust in the fridge to chill.
Ingredients for chocolate frangipane
- 55 g soft butter (at room temperature)
- 55 g powdered sugar
- 43 g yolk (about 2)
- 1 g salt
- 35 g all-purpose flour
- 12 g cocoa powder
- 35 g egg white (circa 1 )
- 10 g white granulated sugar
In a bowl, with the hand mixer beat the soft butter and powdered sugar until are smooth and fluffy; start adding the yolk with the salt, then, the all-purpose flour and the cocoa. In another bowl, with the hand mixer beat the egg white and sugar until looks like softly whipped cream. Add the batter in 2 times, then pour half chocolate frangipane into the chocolate tart and bake at 170°C (338 F) about 25 min.
When the chocolate tart is cool, add about 150 g apricot jam and chill it to the fridge.
Temper the dark chocolate to create a “crunchy” sheet and lay it on the apricot jam; above, always with tempered chocolate, make the famous sign “Sacher”.
The Sa(ra)cher is ready to taste!
Remember, #bakeforlife 😉