Sacher Squares

Prep Time:

1h 10m

Bake/Cook Time:

20m

Yield:

16-20 squares

Sacher torte is a famous dessert from Vienna. Tortes are traditionally made with little to no flour. Chef Eddy's adorable Sacher Squares start with a richly flavored chocolate cake topped with a chocolate glaze, Crème Chantilly, and apricot fruit spread for just the right balance between being true to the original without being overly dry.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Torte

1/3 cup all-purpose flour*
2 tablespoons cornstarch
6 tablespoons unsalted butter
1 cup chocolate chips or 6-ounce bar (50-55% cocoa mass)
1/8 teaspoon salt
4 large egg yolks
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
5 large egg whites, no yolk traces
6 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1/8 teaspoon cream of tarter (optional)

Chocolate Glaze

1/2 cup whipping cream
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
3/4 cup chocolate (50-55% cocoa mass)

Topping

Creme Chantilly
1 jar apricot fruit spread

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Brush melted butter on sides of a 9x13-inch cake pan and line sides and bottom with parchment paper. Set aside.
Sift together flour and cornstarch and set aside.
Cut butter in cubes and combine in a bowl with chocolate. Melt over barely simmering water while constantly stirring. Set aside.
In a separate bowl whip salt, egg yolks, sugar, vanilla and almond extract until at least tripled in volume. Mix into melted chocolate.
In a separate bowl whip egg whites, sugar, and cream of tartar (if using) to medium stiff peaks. Gently fold dry ingredients into whipped egg whites.
Add one-third of egg white mixture into chocolate mixture. Once combined add remaining egg whites and gently fold together.
Spread into prepared pan and place in oven for about 20 minutes or until center bounces back when lightly pressed with a finger.
Once cooled flip upside down and remove baking sheet.
Prepare chocolate glaze by bringing whipping cream and sugar to a boil. Remove from heat and whisk in chocolate. Spread on surface of cake.
Cut into desired sizes.
Whip cream and sugar to stiff peaks. Pipe a circle on surface.
Fill circle with apricot fruit spread or jam.