Naual Hansen

-- --
noun_divider_2142034

SACHERTORTE (VEGAN)

noun_divider_2142034

Sachertorte made of vegan ingredients

noun_divider_2142034

    This is a vegan version of an old Austrian classic that I made for the Valentine’s Day. It is made of smooth homemade chocolate batter, apricot marmalade and rich chocolate ganache. I wanted to achieve the consistency of a stable (but not dry) rich cake that is filled with good marmalade and covered with thick chocolate ganache (instead of simple chocolate glaze).

    To make a cake batter I used a stand mixer. First I made a smooth mixture combining vegan butter and sugar, to which I added melted dark vegan chocolate. Once this step was done I started adding flour (mixed with a bit of cocoa powder) while adding sparkling water at the same time (in case you don’t have a stand mixer you can simply use a hand mixer). When the mixture became smooth I poured it into another bowl so I can use a stand mixer for mixing aquafaba. At the end I combined both mixtures together into a smooth dough by using a spatula, I poured it into a cake mold and baked at 190 degrees Celsius.
 
    Check out the full recipe with the instructions, it is below the image section.

SACHERTORTE (VEGAN)

Vegan version of old Austrian classic
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Servings 12 servings

Equipment

  • Oven
  • Mixer

Ingredients
  

For the cake batter:

  • 125 gr butter;
  • 70 gr of sugar;
  • 135 gr of melted chocolate;
  • 195 gr of wheat flour;
  • 185 ml of sparkling mineral water;
  • 1/2 tbsp. of dark cocoa powder;
  • 100 ml of aquafaba + 1.5 tbsp. of sugar.

For the filling:

  • 8-10 tbsp. of good apricot marmalade.

For chocolate ganache:

  • 90 gr of dark chocolate;
  • 90 gr of vegan cooking cream.

Instructions
 

  • Preheat the oven at 190 Celsius degrees.
  • Mix butter and sugar with a stand mixer until creamy consistency. Add slowly melted chocolate and keep mixing until well incorporated. Take cocoa powder and stir it into flour, stir well to break all cocoa powder lumps. Now start adding flour mixture and sparkling water while constantly mixing, add a bit of both of them at the time (if you use a hand mixer then simply add one after another while constantly mixing). Set aside.
  • Mix aquafaba with 1.5 tbsp. of sugar into a fluffy foam. Now add this foam into a previous cake batter mixture by using a spatula, it should be incorporated well into the batter.
  • Pour cake batter into a cake mold covered with baking paper and bake it at 190 degrees Celsius for 25-30 min. Let it cool down completely then cut it in half with a sharp knife.
  • Warm up marmalade until boiling point, remove from heat and stir a bit. Fill the bottom part of the cake with half amount of marmalade, then place the second half on top of it. Fill the surface and sides of the cake with the rest of marmalade. Set aside.
  • Melt together ingredients for chocolate ganache while constantly stirring. Cover the whole cake with prepared warm ganache and set it into the refrigerator. Serve cold with a bit of vegan whipped cream.