Sacher Torte Parfait Recipe
Make Sacher Torte Parfait Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chocolate Cake Layers
For the Chocolate Ganache
For the Whipped Cream
For Assembly
Method
For the Chocolate Cake Layers
- 1
Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a separate bowl, melt the butter and let it cool slightly. Add the eggs and vanilla extract to the melted butter and mix until combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- 2
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Chocolate Ganache
- 3
Make the Ganache
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips and cocoa powder. Let it sit for 5 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.
For the Whipped Cream
- 4
Prepare the Whipped Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture on medium-high speed until soft peaks form. Be careful not to over-whip; you want it to be fluffy.
For Assembly
- 5
Assemble the Parfaits
Cut the cooled chocolate cake into small cubes. In serving glasses, layer the chocolate cake cubes, apricot jam, chocolate ganache, and whipped cream. Repeat the layers until the glasses are full, finishing with a layer of whipped cream on top. Garnish with dark chocolate shavings.
