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Filling for Sachertorte

updated

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Ingredients for 1 servings:

  • 1 cake (Sachertorte)
  • 300 g dark chocolate
  • 300 g chocolate, whole milk
  • 750 ml whipped cream
  • Rum flavoring, liquid (2 small vials)
  • 12 rum balls, homemade
  • Chocolate (flakes) for the edge

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Bake a Sachertorte. There are plenty of recipes here in the database. You can also make the rum balls using your own recipe or from the database. For the filling, chop both chocolates slightly, melt them in the cream, remove from the heat, and stir in the rum flavoring. Chill overnight. Open the cake the next day. Cut the cake base in half and fill with two-thirds of the cream (you’ll need the remaining cream for spreading the cream), cover with cling film, and chill for a few hours. Then spread with the remaining cream, sprinkle the edges with chocolate flakes, pipe rosettes, and decorate with the rum balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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