No-Bake Sacher Torte: Classic Austrian Recipe…
We are making the sacher cake today with pandoro, no baking needed but it is so much chocolate to make this cake unique in every way, everyone will absolutely love it.
I’m sure I would have eaten so many pandoro and panettone cakes these past weeks that I would have so many ideas to make these unique cakes and create new ones, so why not bring to life a sacher that is made without baking?
Ingredients :
For the Cake:
- 300g (about 5 cups) pandoro, cubed
- 200g (1 1/4 cups) dark chocolate, chopped, for melting
- 80g (1/3 cup) unsalted butter
For the Filling:
- 500ml (2 cups) whole milk
- 100g (2/3 cup) dark chocolate (at least 55% cocoa), chopped
- 2 egg yolks
- 150g (3/4 cup) granulated sugar
- 50g (1/4 cup) cornstarch (cornflour)
For the Soaking Syrup:
- 240ml (1 cup) milk
- 1 tablespoon cocoa powder
How to prepare No-Bake Sacher Torte:
- Prepare the custard: In a saucepan, mix 500 ml milk, sugar, 50 g cornstarch, and two egg yolks.
- Chop the chocolate finely.
- Heat the custard mixture, stirring constantly, and add the chopped chocolate.
- Cook until the custard thickens and starts to bubble, then remove from heat and let cool.
- Cut the pandoro into slices, not too thick, enough for at least two layers.
- Choose a 26 cm diameter round pan with removable sides.
- Lay pandoro slices on the base of the pan.
- Mix milk and cocoa to create a sauce for moistening the pandoro.
- Moisten the pandoro layer with the sauce, then add a thin layer of custard.
- Repeat the layering process: pandoro, sauce, custard, and top with pandoro.
- Refrigerate the cake for at least two hours.
- After refrigeration, cover the top and edges with the remaining custard.
- Refrigerate for another 30 minutes.
- Prepare chocolate fondue: Melt chocolate in a bain-marie, then add butter and mix until thick.
- Remove the cake from the refrigerator, take off the pan sides, and place on a wire rack with a large pan underneath for the chocolate coating.
Bon Appétit!
