Spoon Sacher

Name: Spoon Sacher
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Dark chocolate 10.6 oz; Fresh liquid cream 1 ¼ cup; Apricot jam ¾ cup; Dried apricots to taste; Fresh liquid cream &frac13; cup; Dark chocolate to taste

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Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Makes: 4 pieces
Cost: Low
Note plus 30 min of resting

PRESENTATION

Dive into the rich world of Austrian desserts with this spoonable Sacher. Seriously good stuff. It’s a fun twist on the classic Sacher torte dessert. Traditionally, the Sacher torte is, you know, a celebrated cake with layers of dark chocolate and apricot jam. Pretty simple. This no-bake version totally captures those beloved flavors in a creamy, velvety form you can enjoy with a spoon. So here's the thing: the heart of dark chocolate and tangy apricot is still there, but presented in a super relaxed way that skips the baking altogether.

And look, imagine indulging in a chocolate apricot dessert without the hassle, topped with fluffy whipped cream and a touch of dried apricot for extra sweetness. Really, really good. It's perfect for special occasions or just a cozy night in. For sure. You get a taste of luxury that's surprisingly easy to prepare. Each bite is a moist and sweet sensation. You know, making it a crowd-pleaser at any gathering.

In Austria, the traditional Viennese dessert holds a special place in many hearts, but this no-bake Sacher torte is a modern favorite for those who want something simple yet fancy. Pretty much. It retains the classic combination of chocolate and apricot, now in tender, creamy layers you can scoop straight from the dish—awesome, right? Dress it up with whipped cream and dried apricots to make each serving memorable. Whether you are celebrating a date night or just craving a taste of Austria, this dessert stands out as a Sacher torte pudding or an Austrian chocolate cake. No question.

It’s rich, decadent, and honestly easy to love, especially if you enjoy a dessert that's as moist and chocolatey as it is simple to make. For real. This fun twist brings the elegance of the Sacher torte to your table without needing an oven. And enjoy a chocolate apricot cake that’s as great to eat as it is to prepare, ensuring every spoonful is a taste of Austrian tradition without any fuss. Can’t go wrong.

INGREDIENTS

for the ganache: Dark chocolate 10.6 oz (300 g); Fresh liquid cream 1 ¼ cup (300 g)

for the 4 glasses: Apricot jam ¾ cup (250 g); Dried apricots to taste; Fresh liquid cream ⅓ cup (100 g); Dark chocolate to taste

Preparation

How to prepare Spoon Sacher

To prepare the Spoon Sacher, start with the ganache. Chop the dark chocolate 1 and transfer it to a bowl. Heat the cream until almost boiling 2 and pour it in three batches into the bowl with the chocolate 3.

Stir each time with a spatula to melt the chocolate well 4, until you get a smooth and fluid ganache. Now take 4 glasses of 6.8 oz. Pour about two fingers of ganache inside 5. Transfer to the refrigerator for about 15-20 minutes, keeping the remaining ganache at room temperature to prevent it from solidifying. Now take the glasses again and pour about 2 oz of apricot jam into each one 6.

Pour the rest of the ganache into the glasses and transfer back to the fridge for another 15 minutes. In the meantime, whip the cream leaving it quite soft; it should be semi-whipped 8. Transfer it into the glasses 9.

Decorate with chocolate curls 10, pieces of dried apricots 11, and serve your glasses 12.

Storage

You can store the glasses in the fridge for 2-3 days, preferably without the cream on top.

If the ganache solidifies while composing the glasses, heat it in the microwave for a few seconds.

Tip

For a crunchy note, also add some crumbled cocoa biscuits to the bottom.

If the ganache solidifies, heat it in the microwave for a few seconds before pouring it a second time into the glasses.

For the translation of some texts, artificial intelligence tools may have been used.

Spoon Sacher

PRESENTATION

INGREDIENTS

How to prepare Spoon Sacher

Storage

Tip

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