Directions

• Use high quality almond paste (50%/70%) such as Lubeca cut into cubes. Sift flour with cocoa powder; set aside.
• In a separate pastry bowl, mix eggs and yolks; set aside.
• In the stand mixer fitted with the paddle attachment, mix cubed almond paste with powdered sugar.
• Add egg-yolk mixture very slowly at the beginning making sure it turns smooth before pouring more in. Once the egg-yolk mixture is fully absorbed, turn off the mixer, scrape down the sides of the bowl and switch with the whisk attachment – beat on high for about 10 minutes.
• Transfer almond mixture in a large bowl and clean the mixing bowl. Turn oven on to 380ºF/190ºC.
• Make a meringue with the egg whites and sugar. Fold one-third of the meringue into the almond mixture, and add the sifted flour-cocoa powder and fold in remaining meringue – add melted butter.
• Spread Sacher biscuit evenly onto the tray ending up with a ≈(1/2”/1.25cm thick sheet.
• Bake for 10/12 minutes. Cool to room temperature and chill. Sacher biscuit can be made days ahead and kept refrigerated or frozen. Top biscuit with a parchment paper and flip; remove silicone mat.
• Divide biscuit into 3 equal portions. Spread apricot jam generously and chill or freeze for 30 min before montage.
• Soak gelatin in cold water to soften, and drain. Melt chocolate and keep warm at ≈113ºF/45ºC. In a stand mixer fitted with the whisk attachment, whip heavy cream to soft peaks; transfer in bowl. Clean up the mixing bowl and thrown in eggs and yolks, and beat on medium speed.
• Meanwhile, in a small saucepan, cook sugar and water to 262ºF/128ºC. Set speed on high and pour cooked syrup in thin stream – add the softened gelatin (liquify soften gelatin in a microwave for ≈2 sec) and beat until it cools; for about 10 minutes.
• Transfer egg mixture (pate a bombe/sabayon) in a large bowl and set aside. In the melted chocolate, whisk in a couple of tablespoons whipped cream – fold in sabayon and add the remaining whipped cream; chill the mousse to harden prior using.
• Make a ganache: melt chocolate over water-bath. Mix in hot heavy cream; set aside. Meanwhile, cook sugar and water in large saucepan – let boil for a minute and stir in cocoa powder (do not incorporate too much air bubbles while stirring up).
• Give a boil and remove from the stove. Add creme fraiche and ganache. Smooth out with an immersion blender keeping the nose down, sieve and cool. Use at 113ºF/45ºC.
• Place the first Sacher biscuit on a platter with the apricot jam already on. Pipe out the first layer of chocolate mousse. Repeat until done and freeze for 30 min.
• Top cake with a thinner layer of chocolate mousse and coat the edges as well; square it and freeze for at least 6 hours before glazing. Any cake should be hard frozen before being glazed.
• Trim off cake edges and glaze. Use chocolate glaze at 113ºF/45ºC.
• Finished Sachertorte can be kept refrigerated for up to 3 days or frozen for weeks. Thaw cake before cutting. Enjoy!