WCM 2008 - 2007 finals - 'Sacher Modern'

Leopold Forsthofer Austria

2007 finals - 'Sacher Modern' - Austria

The Sacher Torte is a mythos in Austrian pastry - and maybe the most famous chocolate cake in the world!
Leopold Forsthofer's intention was to create a modern version of the original Sacher cake with its basic flavours. What would Edouard Sacher - the inventor - have created if he had known today's pastry techniques?
This Sacher cake is a chocolate sponge cake without flour, that gives a very soft and moisten structure. The center is a fuit layer of apricots, embedded in an "Alto El Sol" chocolate mousse. The covering is a dark shiny chocolate glaze.

1 = Crunchy coating
2 = Dark chocolate sponge
3 = Apricot fruit layer
4 = White chocolate sponge
5 = Alto El Sol chocolate mousse
6 = Dark glaze
7 = Chocolate decoration

**Dark chocolate sponge**
Callebaut Origine "Madagascar" chocolate	153g
Butter	144g
Egg yolk	77g
Egg white	153g
Sugar	45g

Melt chocolate and butter at 40°C.
Add the egg yolks.
Beat the egg white with the sugar and fold in the chocolate mixture.
Bake in a water bath at 220°C for 45 min. (84°C inside temperature).

**White chocolate sponge**
Callebaut Excellent WNV white chocolate	167g
Butter	144g
Egg yolks	77g
Vanilla pod	2g
Egg white	153g
Sugar	45g

Process identical to the one for dark chocolate sponge.

**Apricot fruit layer**
Apricot pulp	400g
Sugar	60g
Callebaut Mycryo cocoa butter	60g
Gelatine	9g
Water	27g

Mix the gelatine with water.
Heat the apricot pulpe and sugar to 60°C.
Add the Mycryo and allow to melt.
Add heated gelatine.
Mix all together with a mixer.

**"Alto El Sol" Chocolate Mousse**
Egg yolk	135g
Cacao Barry "Alto El Sol" chocolate 65%	420g
Cream	135g
Glucose syrup	63g
Water	45g
Whipped cream	540g

Beat up the egg yolks.
Melt the Alto El Sol chocolate.
Heat the cream with the water and the syrup. Stir with the melted chocolate and mix well (all ingredients should have 35°C).
Fold in the egg yolks and finally the whipped cream.

**Crunchy coating**
Cacao Barry "Alto El Sol" dark chocolate	200g
Cacao Barry Pailleté Feuilletine	100g

Before the glazing, turn the frozen cake upside down and coat the bottom with the Crunchy Coating.

**Glazing**
Gelatine	40g
Water	120g
Cream	430g
Callebaut cocoa powder CP	120g
Cacao Barry "Alto El Sol" chocolate	300g
Butter	20g
Sugar	540g
Water	170g

Mix the gelatine with water.
Heat the cream to 80°C and add gelatine.
Mix with the cocoa, chocolate and butter.
Boil sugar and water to 125°C and mix with the chocolate mixture.

Made for the 2007 world finals of the World Chocolate Masters in Paris, October 20-22.

Inspiring Recipes: Chocolate Pastry