Sacher Torte-Chocolate Sponge Cake

(The Netherlands)

Sacher Torte-Chocolate Sponge Cake

What is the correct method for Sacher Torte or a Chocolate Sponge Cake?

I've been trying to make a Sacher Torte, which is a sponge cake, some apricot filling, and a chocolate frosting. The recipe I followed turned out bad. I watched your video about sponge cakes and it showed the entire method in my written recipe was wrong. Now i want to try again using the proper method.


Chef Todd Says:
I wish you had included your name, because you're my favorite contributor today! Sacher Torte is my ALL TIME favorite baked good. Every time there was an exam in pastry school, I'd choose Sacher Torte.

So, here's my favorite Sacher Torte formula, courtesy of Yves Thuries French Pastry book.

First Part:
Butter - 17.5 oz 500g
sugar - 12.5 oz 350g
Egg Yolks 20 each
Whole Eggs 5 each

Second Part:
Egg whites 20 each
sugar 5 oz 150g
chocolate, melted 17.5 oz 500g
flour 12.5 oz 350g
Almond Powder 12.5 oz 350g

Cream butter and first sugar. Gradually add egg yolks and then whole eggs.
Whisk the egg whites to firm peaks, add second sugar, whisk to incorporate.
Add melted chocolate into the butter/sugar mixture.
Combine flour and almond flour
Fold egg whites into chocolate/butter/sugar mixture, alternate with flour/almond flour.
Bake in buttered, floured molds or on sheet pans lined with parchment paper.

For Sacher Torte, bake the above in cake pans, trim all browned crust, and cover with melted apricot jam. Allow to cool, and cover with chocolate fondant or heavy ganache.

Can I come visit you in the Netherlands to taste the Sacher?

Thanks for reminding me of culinary school and my favorite pastry.

Chef Todd.