Sacher Cake bonbon

Markus Grigo 0 Comments
Suggested mold: 30 mm diameter dome/sphere mold
Jump To Recipe Print Recipe
pinit
pinit
Print Recipe

Sacher Cake bonbon

Author: Markus Grigo
Difficulty: Intermediate Prep Time 1 hr Cook Time 1 hr Total Time 2 hrs
Servings: 30

Ingredients

70% Suhum Ambanja Organic Ganache

Sacher Cake

Apricot Jelly

Instructions

  1. 70% Suhum Ambanja Organic Ganache
    1. Bring cream, invert sugar and butter to a light boil.
    2. Add the 70% Organic Suhum Ambanja in parts and emulsify with an immersion blender.
  2. Sacher Cake

    1. Sift flour and cocoa powder together twice. Set aside. 

    2. Cream the butter and half of the sugar together until light and fluffy. Gradually add the egg yolks and beat well. 

    3. Mix in the sifted flour, cocoa powder, oil and almond flour. 

    4. Whip the egg whites to soft peaks, then gradually add the remaining sugar and continue whipping until stiff, glossy peaks form. Lighten the batter by folding in approximately one-quarter of the egg whites, then fold in the remaining whites. 

    5. Divide batter into a sheet pan and bake at 180°C until set 

  3. Apricot Jelly
    1. Combine the water and tartaric acid and whisk until the acid is completely dissolved. Set aside.
    2. Combine the pectin and sugar #1 well.
    3. In a pot, mix together the apricot puree, and pectin then bring to a light boil over medium heat
    4. Add sugar #2 and bring to a boil making sure the mixture cooks at a medium to high heat and not too rapidly or else most of the liquid will evaporate.
    5. Cook to 104 C, whisk in the water and tartaric acid mix, and stir well making sure this mixture gets evenly distributed throughout the entire jelly
  4. ASSEMBLY
    1. Refrigerate the mold for 20 minutes or until it reaches a temperature of 4 C 
    2. Drizzle lines of 70% Suhum Ambanja Organic on multiple directions onto the chilled mold  
    3. Place 250 grams of the baked Sacher cake into a food processor and process to obtain small crumbles (do not over process), gently combine with the 70% Suhum Ambanja Organic Ganache which should be at 31C.
    4. Bring the above ganache to 24 C and pipe into the cavities of each mold leaving space for a small amount of apricot jelly.
    5. Place a thin layer of chocolate evenly onto a guitar sheet and cap the back of the mold. 
    6. Allow to crystallize then remove and join each halved sphere into one using a small amount of tempered chocolate.
    7. Freeze for 15 minutes making sure the bonbons do not pick up or form any ice crystals, then airbrush with a mixture of dark chocolate couverture and cocoa butter at 26°C 
    8. Allow to dry at room temperature and place on a tiny circle of tempered chocolate to prevent rolling.
    9. Garnish with two thin slices of sweet-dried apricot.
Keywords: cake, sacher cake, apricot, ganache
Recipe Card powered by WP Delicious

Submit a Comment