Sacher Torte from deZaan

Sacher Torte from deZaan

deZaan Cocoa Powder
Dark Chocolate cake with a fresh citrus twist
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 Portions

Equipment

  • sheet tray
  • mixing bowls
  • oven
  • mixer

Ingredients
  

Sacher Cake

Quito Oro Glacage

Winter Citrus Marmelade

  • 3 Pomelo(Grapefruit)
  • 2 Meyer Lemon
  • 10 Kumquats
  • 2 Blood oranges
  • 3 Oranges
  • 90 grams Granulated Sugar
  • 300 ml Water

Kirsch Simple Syrup

Toppings

Instructions
 

PART 1: SACHER CAKE

  • Preheat oven to 165ºC/330ºF. Prepare two (15cm) cake rings onto a sheet tray lined with parchment paper and grease the sides of the cake rings lightly.
  • Blitz flour, cocoa powders & almond flour and then sift into a bowl. Set aside until ready to use.
  • In a mixing bowl, add butter and 1st quantity of sugar. Mix until pale and creamy
  • In a second mixing bowl, add egg whites. Whip until frothy and gradually add in sugar. Whip to a medium/stiff meringue.
  • Once butter mixture (step 2) is pale, gradually add in eggs and continue mixing until fully incorporated.
  • Once meringue is ready, fold 1/3 into butter mixture.
  • Alternate with meringue until all has been incorporated. be careful not to over-mix.
  • Transfer to prepared cake rings. Dividing the cake batter in half for each ring.
  • Bake for 30-40 minutes (baking time depends on strength of oven).
  • Once baked, cool down for 5-10 minutes before unmolding from ring. Cool down completely before assembly.

PART 2: QUITO ORO GLACAGE

  • In a pot, add cream & sugar. Bring to a boil.
  • In a bowl, add cocoa mass & cocoa powder.
  • Pour hot cream mixture over cocoa mass and blend with an immersion blender.
  • Blend in butter until combined and smooth.
  • Reserve until ready to use.

PART 3: WINTER CITRUS MARELADE

  • With a knife, strip all the outer skin from the fruits (excluding the kumquats). Save the outer skin for later use.
  • Roughly chop fruits into small pieces, disgarding any seeds.
  • Cut kumquats into 4, disgarding any seeds.
  • Place all fruit in a pot with sugar.
  • Roughly chop 100g of outer skin of all the fruits and place in the pot with the rest of the fruit.
  • Cook on low heat until skin of fruit has become tender and rest of the fruits have been cooked into a marmelade texture.
  • Cool down completely.
  • Blend in a robot coupe, pulsing to keep a chunky texture. Note: This can also be blended smooth.
  • Store in a piping bag and refrigerate until needed.

PART 4: KIRSCH SIMPLE SYRUP

  • In a pot, add water and sugar. Bring to a boil.
  • Cook until sugar has completely dissolved.
  • Take off heat, strain into a heat-proof bowl.
  • Allow to cool down to 45ºC/113ºF
  • Add kirsch and stir.
  • Reserve until ready to use.

PART 6: ASSEMBLY

  • Once all components have been made, prepare a glazing rack.
  • Prepare a cake board on the side for finishing.
  • Cut the top part of each cake to an even layer (Note: Be careful not to cut too much off).
  • Place a small amount of the glaçage in the middle of the cake board.
  • Place 1st layer of cake and soak generously with the kirsch syrup.
  • Pipe a generous amount of the cirtus marmelade onto the 1st layer.
  • Place 2nd layer of cake on top of the marmelade.
  • Soak cake with kirsch syrup.
  • Allow syrup to soak in before glazing.
  • Warm glaçage up (over a bain-maire) if it has set. Glazing temp should be 31º-32ºC/87º-89ºF.
  • Glaze the cake and transfer to a cake board.
  • Coat the sides with Roasted Cocoa Nibs.
  • Finish with Citrus Confit (Note: Make sure to drain excess syrup before decorating the cake).
  • Store in a refrigerator.
Keyword chocolate, cocoa powder, dezaan, orange
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