Sacher Roll, a delicious dessert variant of the classic Austrian dessert symbolizing Viennese pastry. A cocoa dessert filled with apricot jam and delicious chocolate glaze. Here is my reinterpretation of the most loved dessert. Made with biscuit dough that doesn’t break; but among the numerous rolls on my blog, I recommend trying the lotus roll or the cream and Alchermes roll. I am sure you will love both!
If you’re looking for more roll recipes, check out these recipes:
- Difficulty: Medium
- Cost: Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 184.63 (Kcal)
- Carbohydrates 26.07 (g) of which sugars 16.93 (g)
- Proteins 5.25 (g)
- Fat 7.77 (g) of which saturated 3.85 (g)of which unsaturated 2.77 (g)
- Fibers 2.27 (g)
- Sodium 45.47 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 3 tbsps unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1 tablespoon water
- 1/2 teaspoon baking powder
- 1/2 cup sugar
- 3/4 cup apricot jam
- 3.5 oz dark chocolate
- 1/4 cup cream
- 1 teaspoon honey
Tools
- 1 Mixer
How to Make the Sacher Roll
Beat the eggs with sugar, water, and vanilla for 7-8 minutes.
Mix with a blender for 5 minutes.
Add the flour and cocoa along with the sifted baking powder then continue to mix.
At this point, pour the liquid dough onto a baking tray covered with parchment paper and bake it for 9 minutes at 356°F with static mode.
Once the cooking time is over, take it out and lay it on a surface without removing the parchment paper. Sprinkle the surface of the biscuit dough with granulated sugar and then roll it, also bending the edges so that the biscuit dough, as it cools, retains all the moisture inside, which will make it elastic.
Then roll it up and cover with cling film and let it cool completely.
First, chop the chocolate with a knife, set aside, then heat the cream in a saucepan, when it starts to boil add the chopped chocolate and honey.
Mix well with a whisk for a few moments, then remove from heat and stir continuously until it melts and becomes creamy and smooth.
After the cooling time, fill with apricot jam.
Roll slowly and tightly, trim edges if needed.
Garnish with chocolate glaze.
Melt a little chocolate in the microwave and write Sacher.
Storing Sacher Roll
The Sacher roll can be stored under a cake dome for up to 3 days. The cocoa roll can be frozen for several weeks.
FAQ
How to avoid breaking the dessert roll?
Make sure to pour the batter evenly onto the baking tray to avoid very thin areas. It must cool completely before filling. Roll the biscuit dough very slowly.
Can the Sacher roll be made in advance?
Yes, you can prepare it the night before and store it in the fridge. Garnish it in the morning so that the glaze sets just enough to preserve its fragrance.
