Learn how to make one of the sweets that Yamato made for her beloved! The Sachertorte (in Japanese, ザッハトルテ), which is also known in Brazil as Torta Sacher, is a dessert that came from Austria and is enjoyed worldwide.
In particular, the Japanese placed this cake (although it's called a torta, it's nothing more than a cake) on the menu of their confectioneries and it is also used as a gift option for the Valentines Day.
This dessert is so successful that it even helped McDonald's in Japan out of a crisis created by a meat scandal in 2015, where the network's popularity dropped a lot. Mc Café invested in foreign sweets and Sachertorte was included and became one of the most requested.
Table of Contents
Considerations before starting the recipe
In Oremonogatari, Yamato made this dessert in small portions and wrapped them in molds. You can make it in a single larger mold.
The following recipe is an adapted version of the recipe found in the Japanese manga.
The original Sachertorte has apricot jam as a filling, but if you don't like it, you can choose another jam, or even use the chocolate glaze, if you want.
The ganache is the liquid chocolate coating that is applied last. Only make the ganache when the cake is completely ready, as it should be used while still warm.
Without further ado, let's get to the recipe!
Sachertorte
Performance: 1 cake of 18 cm or 6 cookies of 5 cm
- Preheat the oven to 180°C;
- Grease the molds with butter and place on the end of the molds with parchment paper;
For the cake dough
Ingredients
- 70g semisweet chocolate, chopped
- 70g unsalted butter
- 70g of sugar
- 3 eggs (whites and yolks separated)
- 40g plain wheat flour, sifted
Way of doing
1. Divide the sugar into 2 parts.
2. Mix a part of the sugar with the egg whites and place it in a double boiler. Stir constantly to avoid cooking the egg whites. When the sugar is dissolved, transfer the egg white mixture to a mixer.
3Beat the egg whites until soft peaks form. Be careful not to overbeat, as the cake may dry out. Set aside.
4Melt the chocolate and butter together in a double boiler in the same bowl. Set aside.
5In another bowl, beat the egg yolks and the remaining sugar until it becomes a lighter and slightly fluffy cream.
6. Add the wheat flour to the egg yolk mixture.
7. Add the melted chocolate to the egg yolk mixture. Stir well until everything is well combined.
8Finally, add the whipped egg whites to the chocolate custard. Gently fold in.
9. Place in molds up to ⅔ of the capacity (or in a larger mold).
10Bake for 20 minutes, or until the cake is firm. (Just do the famous toothpick test: if you insert it and it comes out dry, it's done).
11. Wait for it to cool completely and unmold.
To the roof
Ingredients
- 100g apricot jam, or your favorite jam
- 40 ml of boiling water
- Instructions on how to make
1. Dissolve the jelly in boiling water. Use it while still warm.
2Cut the cakes in half and fill them.
3. With the help of a brush, spread the jelly on the outside of the cake. Wait for it to cool.
4. Take the cookies to the freezer for 10 minutes.
for the frosting
With the cookies ready in the freezer, make the frosting. It's separated into 2 parts, then it's all put together to use.
Part 1 - Syrup
Ingredients
- 25g of powdered chocolate
- 50 ml of water
- 15g of sugar
- 25g of sour cream
Instructions on how to make
1. Put all the ingredients in a pot.
2. Heat until all the chocolate melts and takes on a velvety appearance. Turn off the heat and set aside.
Part 2 - Ganache
Ingredients
- 100g chopped semisweet chocolate bar
- 80g of sour cream
- 20g unsalted butter
Way of doing
1In a small saucepan, bring the cream to a boil. Turn off the heat and add the chocolate. Let it cool down a bit.
2. Adicione a manteiga.
Now just part 1 with part 2 and use. Remove the dumplings from the freezer and pour the frosting over the dumplings. Place in the fridge for 20 minutes and serve.
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