Sacher Torte Heart with Truffle Top

 

 

In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.

 

 

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
• Unsweetened cocoa powder, for pans
• 4 ounces semisweet chocolate, finely chopped
• 1/3 cup plus 2 tablespoons sugar
• 3 large eggs, separated
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/3 teaspoon salt
• 1/4 cup apricot jam
• 2 teaspoons orange-flavored liqueur, (optional)
• 8 ounces semisweet or bittersweet chocolate, finely chopped
• 1 cup heavy cream
• Chocolate Truffles

Cook's Note

Cake can be refrigerated in an airtight container up to 2 days.

Directions

1. Step 1

   Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.

2. Step 2

   Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.

3. Step 3

   Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.

4. Step 4

   Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.

5. Step 5

   Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.

6. Step 6

   Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.

7. Step 7

   Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve.