Sachertorte Cube
A cube-shaped Sachertorte recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 75 g dark chocolate couverture
- 75 g soft butter
- 2 tsp grated orange zest
- 2 tbsp powdered sugar
- 3 eggs
- 1 pinch salt
- 50 g sugar
- 50 g flour
- 1 tbsp Cornstarch
- 20 ml Grand Marnier
- 125 g dark chocolate couverture
- 100 g dark cake glaze
- 100 g white chocolate
Instructions
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1.
Preheat the oven to 180°C (fan). Roughly chop the dark chocolate and melt it in a double boiler. Whisk the butter with orange zest and powdered sugar until fluffy. Separate the eggs; gradually fold the yolks into the butter mixture. Beat everything into a light, airy batter, then stir in the melted chocolate. Whisk the egg whites with salt until stiff peaks form, letting the sugar fall in as you beat.
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2.
Add flour and cornstarch to the chocolate mixture, stir, then fold in the beaten egg whites gently. Line a 15 x 20 cm rectangular baking tin with parchment paper and spread the batter evenly. Bake in the preheated oven for about 12–15 minutes. Remove, drizzle with orange liqueur, let cool slightly, then turn out onto a sheet and allow to cool completely. Cut the cake into roughly 2.5 cm cubes.
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3.
For the glaze, melt chopped chocolate couverture and cake glaze together over a double boiler. Dip each cake cube in the chocolate mixture using a praliné fork, let excess drip off, and set on parchment to dry. For decoration, chop white chocolate and melt it over a double boiler; then place a small corner into a freezer bag, cut a slit, and spray onto parchment as snowflakes. Let cool and harden before decorating the Sacher cubes and serving.
