From America's Test Kitchen Season 12: Chocolate Torte
Sacher torte, the classic Viennese dessert with layers of chocolate cake sandwiching apricot jam and enrobed in a creamy-rich chocolate glaze, always sounds more promising than it typically is in reality. We set out to create a rich, deeply chocolaty dessert using Sacher torte as the inspiration, giving it our own spin by pairing the chocolate with raspberries. For a rich, fudgy base, we started by baking a flourless chocolate cake in two 9-inch pans, so we could sandwich the two cakes together rather than deal with halving a single delicate cake. But when we tried to pick up the second layer and, later, eat it, the dense cake tore and fell apart. Adding ground nuts gave it the structure it needed, plus a good boost of flavor. The winning approach for our filling was to combine jam with lightly mashed fresh berries for a tangy-sweet mixture that clung to the cake. For the glaze, we kept things simple, melting bittersweet chocolate with heavy cream to create a rich-tasting, glossy ganache that poured smoothly over the cake. And to up the glamour quotient, we dotted fresh raspberries around the top perimeter of the torte and pressed sliced toasted almonds along its sides.
Makes one 9-inch cake, serving 12 to 16
We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any high-quality bittersweet or semisweet chocolate will work. If you’re refrigerating the cake for more than 1 hour in step 6, let it stand at room temperature for about 30 minutes before serving.