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Sachertorte with Pear Sorbet

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Sachertorte with Pear Sorbet

The perfect sachertorte with pear sorbet recipe with a picture and simple step-by-step instructions.

For the Sachertorte:

  • 130 g Couverture, dark, at least 55% cocoa
  • 1 Pc. Vanilla pod
  • 150 g Melted butter
  • 100 g Icing sugar
  • 6 Pc. Eggs
  • 100 g Granulated sugar
  • 140 g Wheat flour
  • 200 g Apricot jam
  • 200 g Granulated sugar
  • 150 g Couverture, dark, at least 55% cocoa

For the pear sorbet:

  • 550 g Pears
  • 160 ml Pear juice
  • 100 g Sugar
  • 1 Pc. Organic lemon

Also:

  • Ice machine

Sachertorte:

  1. Preheat the oven to 170 ° C. Line the bottom of the springform pan with baking paper, grease the sides and dust with a little flour.
  2. For the chocolate dough, melt the couverture over a hot water bath and then let it cool down a little. Cut the vanilla pod lengthways and scrape out the pulp. Beat the softened butter with powdered sugar and vanilla pulp using a hand mixer with a whisk attachment. Separate the eggs. Stir the egg yolks one by one into the butter mixture. Now gradually add the melted couverture. Beat the egg white with the caster sugar until stiff, then place on the butter-chocolate mixture. Sift the flour over the mixture, then fold in the flour and whisk the egg white.
  3. Pour the mixture into the springform pan, smooth the top and bake in the oven (center) for 10 to 15 minutes, leaving the oven door a finger’s width open. Then close the oven and bake the cake for another 50 minutes.
  4. Take the cake out of the oven. Carefully place the cake on a cake rack lined with baking paper and let cool for about 20 minutes. Only then peel off the baking paper, turn the cake over and let it cool down on the wire rack. Halve the cake horizontally.
  5. Heat and stir the jam until smooth. Spread the jam over the top of the two halves of the cake and slide them on top of each other. Brush the sides with jam as well.
  6. To make the glaze, put the caster sugar in a saucepan with 125 ml of water and cook over a high heat for about 5 minutes. Take the sugar syrup off the stove and let it cool down a bit. Coarsely chop the couverture, gradually add it to the syrup and stir until a thick liquid is present. Pour all of the lukewarm glaze over the surface of the cake at once and spread it quickly with a palette. Harden the glaze for a few hours.

Pear sorbet:

  1. Cut the lemon peel flat with a knife. Bring the pear juice, lemon zest and sugar to the boil in a small saucepan and reduce to a syrup for 5 minutes. Take out the lemon peel and let the syrup cool down. Puree the pears with the sugar syrup. Pour the mixture into the ice cream maker and let it freeze for approx. 60 minutes.
Dinner
European
sachertorte with pear sorbet

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Written by John Myers

Professional Chef with 25 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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