Sacher Torte Heart with Truffle Top
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Martha Stewart Living, February 2006
- Yield Makes One 6-inch 2-Layer Cake
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Ingredients
- 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
- Unsweetened cocoa powder, for pans
- 4 ounces semisweet chocolate, finely chopped
- 1/3 cup plus 2 tablespoons sugar
- 3 large eggs, separated
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/3 teaspoon salt
- 1/4 cup apricot jam
- 2 teaspoons orange-flavored liqueur, (optional)
- 8 ounces semisweet or bittersweet chocolate, finely chopped
- 1 cup heavy cream
- Chocolate Truffles
Directions
- Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
- Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
- Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
- Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
- Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
- Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
- Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve.
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Just finished making....beautiful. I only had one heart pan, so I made one and cut it in half. I also used raspberry preserves instead of apricot and Chambord instead of orange liquor. Turned out lovely. It was shorter due to the one pan thing, but perfectly fine. If you want a nice tall fluffy cake, take the time to make 2 cakes.
I made this and made a mistake by putting the batter into to big of pans. but I still put jam in the middle(rasberry) and frosted it. Then I cut it into small traingles and served it that way. It was very rich though so Im glad it was thin.
I tried this recipe but what I did was instead of dividing the batter into 2 separate pans I baked it in one pan and at 350 degrees. The cake came out clean but not as thick as like that in the picture it is a little thin but still as good as it looks and i just sliced the cake in the middle with a serrated knife and put jam as directed in one cake layer. And instead of chocolate truffles I decorated mine with red round candies around the heart cake. i gave it to my boyfriend's mother last valentine's and she love love love it!
Has anyone else tried this recipe? The oven temperature seems too low to me. I tried this and the centers seemed perfectly set when I removed them from the oven, however, after letting them completely cool in the pans, when I flipped them over - the centers fell in and both cakes were ruined. I tried returning one of them to the oven for additional baking and even after an additional 20 min. at 300 degrees, the center was still not cooked. Is there a mistake in the oven temperature?