sacher torte

I was planning to try Rose's moist chocolate genoise and came across a post on sacher torte by Chubby Hubby. In the post, S used the same genoise to create the cake. Hence, I decided to try to do the same. There's just one tiny problem, how do you create a cake you've never tried before? Hmm...


Sacher torte

Make the parts

1/2 recipe of moist chocolate genoise gives a 9-inch cake which is sliced into 2 after removing top, sides and bottom - takes 25-35mins (30minutes) to bake

syrup = 80ml cocoa syrup (p189 of Rose's heavenly cake) + 1 tbsp each of dark rum, kirsch and orange liquor

1.5cup of bittersweet chocolate glaze (p306 of Tish Boyle's The Cake Book)

Apricot filling made by heating 1 bottle (250ml) of St Dalfour apricot jam and 3 tbsp of water in saucepan at medium heat till it bubbles. Pour mixture through a fine-mesh sieve.

Assemble the cake.

Brush 2 tbsp of syrup on each side of the cake slice. (total 8tbsp needed for the whole cake)
Once the syrup is absorbed, spread 1/3 of jam over the cake layer. Top with remaining cake layer. Spread top and sides of cake with remaining jam. Refrigerate the cake for at least 30mnutes.

While waiting for cake to chill, make the glaze. Pour glaze over cake once cake is chilled.

Allow cake to stand for at least 1hour before serving.

Learning points and tasting notes.
The cake was moist and soft. Not overly sweet and the apricot gave a nice tangy-ness. However, the glaze was a little disappointing looks-wise as it did not look as glossy and dark as I thought it should. Maybe I'll try the version on Chubby Hubby next time. Everyone liked the cake but could not discern the apricot flavor, might have to try another brand of jam or make my own the next time. Also, the sponge needs more time to absorb the syrup before putting the jam.