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
- ⅓ cup (76 grams) unsalted butter, softened
- ⅓ 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.
Tried this recipe?Let us know how it was!
OMG….this looks delicious! You guys are amazing 🙂
I’m about to make this, but why apricot preserves? Just wondering before I put it on the Graham cracker tomorrow.
Hi Candace, thanks for reaching out! The apricot preserves gives added flavor and makes the Torte extra delicious. Trust us, it is the perfect touch. Happy Baking!
Also, apricot preserves are traditional to the Sacher Torte!
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?
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,