Valentine’s Day Dessert Recipe: Sachertorte with Apricot Compote

Sacher Torte

Looking for the ideal ending to your Valentine’s Day dinner? Why not wow your beloved with our signature Sachertorte, a favorite of many of our guests. The chocolatey, fruity dessert pairs perfectly with an aromatic Sauvignon Blanc, such as the Kim Crawford wine we serve on board our ships.

INGREDIENTS

Sacher Biscuit

5 large whole eggs
4 ounces unsalted butter (softened)
4 ounces granulated sugar
4 ounces dark semisweet chocolate (melted)
3 ounces all-purpose flour
2 ounces almond flour

Apricot Syrup

2 ounces water
2 ounces granulated sugar
1 ounce apricot liquor

Dark Chocolate Ganache

3 ounces heavy whipping cream
3 ounces dark semisweet chocolate (melted)

Apricot Jam

8 large fresh apricots (ripe)
5 ounces water
2 ounces granulated sugar
1 teaspoon fresh lime juice

Apricot Coulis

3 large fresh apricots (ripe)
1 ounce water
1 ounce granulated sugar
1 teaspoon fresh lime juice

Garnish

6 fresh mint leaves

METHOD

To make the sacher biscuit: Preheat oven to 375° F (190° C). Grease a 6-inch square mold with butter and dust with flour. In 2 small bowls, separate the egg yolks from the egg whites. In a mixing bowl, beat the butter with half of the granulated sugar until smooth. While stirring, add the yolks. In a separate mixing bowl, beat the egg whites with the other half of the granulated sugar until soft peaks form. Add alternately the melted chocolate, all-purpose flour, almond flour and egg whites to the egg yolk mixture and mix delicately. Pour the mixture into the mold and bake at 375° F (190° C) for at least 35 minutes until set.

To make the apricot syrup: In a small saucepan, heat the water and granulated sugar to boiling. Remove from the heat and reserve until cool. Then add the apricot liquor.

To make the dark chocolate ganache: In a small saucepan, heat the cream to boiling. Remove from heat. Stir the dark semisweet chocolate into the hot cream until smooth consistency. Reserve on the side to keep warm.

To make the apricot jam: Cut the apricots in half and remove the seeds. In a small saucepan, heat apricot jam ingredients together. Cook until jam consistency. Remove from heat and chill in the refrigerator.

To make the apricot coulis: Cut the apricots in half and remove the seeds. Blend the apricots, water and granulated sugar and pass through a fine sieve. Add the lime juice.

To make the torte: With a bread knife, slice the sacher biscuit horizontally. Remove the top part, and soak the first sheet of the biscuit in the apricot syrup, before spreading it with the apricot jam. Repeat with the second sheet of the biscuit, then spread a fine layer of apricot jam around the cake. Chill in the refrigerator until set. Once set, remove from the refrigerator and glaze the biscuit with the warm melted dark chocolate ganache. Return to the refrigerator to set once more.

To serve, cut the torte into 6 portions, and garnish with the apricot coulis and a fresh mint leaf.

Serves 6.

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