Sacher S’mores Torte

Sacher S'mores Torte - Jan/Feb Bake from Scratch 2017

Inspired by the classic Sacher Torte of Vienna, Austria, this beauty boasts a soft graham cracker base layered with apricot preserves, sacher cake, and a giant marshmallow, before being iced with rich chocolate frosting and coated in a dark chocolate glaze.

Chocolate Ganache Frosting

Makes 3 cups

Ingredients
  

  • 3 (4-ounce) bars (340 grams) bittersweet chocolate, chopped
  • 1 cup (240 grams) heavy whipping cream
  • cup (76 grams) unsalted butter, softened
  • cup (40 grams) confectioners’ sugar
  • 3 tablespoons (63 grams) light corn syrup

Instructions

  • Place chocolate in a medium heat proof bowl.
  • In a small saucepan, bring cream, butter, confectioners’ sugar, and corn syrup to a boil over medium-high heat. Remove from heat. Pour hot cream mixture over chocolate, and whisk until smooth. Refrigerate until a spreadable consistency is reached, about 1 hour.
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Chocolate Glaze

Makes 2 cups

Ingredients
  

  • 1 cup plus 2 tablespoons (224 grams) granulated sugar
  • ½ cup (120 grams) plus 1 tablespoon (15 grams) cold water, divided
  • ½ cup (120 grams) heavy whipping cream
  • ¼ cup (21 grams) unsweetened cocoa powder
  • 1 (0.25-ounce) envelope (7 grams) unflavored gelatin

Instructions

  • In a medium saucepan, heat sugar, ½ cup (120 grams) cold water, cream, and cocoa over medium-low heat. Simmer until mixture slightly thickens, about 20 minutes.
  • Place remaining 1 tablespoon (15 grams) cold water in a small bowl. Sprinkle gelatin over top, and let stand until softened, about 5 minutes. Remove chocolate mixture from heat, and whisk in gelatin mixture until combined. Set over an ice bath, and whisk until glaze thickens, about 1 minute.
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6 COMMENTS

  1. So the torte recipe only uses one of the two Sacher cake layers? I suppose the extra can be a chef’s treat, or the recipe could simply be halved?

  2. So I made this for my birthday. It was delicious. It does take quite a bit of work and there is a lot of marshmallow to cake. One thing I don’t know how to fix though is the cake naturally will shrink a bit when cooked and the marshmallow does not, so the top was larger then the base by a bit. Not a deal maker but hard to make look perfect. I won’t make this again due to the fuss involved but if someone else made it I would eat it,

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