Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Torta Sacher Semifreddo di Knam

Knam’s Sacher Semifreddo Cake

Name: Knam’s Sacher Semifreddo Cake
Yield: Serves 8 servings
Ingredients: 9 tablespoons (130 g) unsalted butter, at room temperature; 1 vanilla bean; 1/2 teaspoon (2 g) Maldon salt; 1/3 cup (40 g) powdered sugar; 7 large egg yolks (120 g); 4 1/2 ounces (130 g) dark chocolate, melted (at 95°F/35°C); 6 large egg whites (180 g); 3/4 cup plus 2 tablespoons (180 g) granulated sugar; 1 cup (130 g) all-purpose flour; 1 1/4 cups (300 g) apricot purée; 1 vanilla bean; 2 1/2 teaspoons (7.5 g) agar agar; 2 tablespoons (30 ml) lemon juice; 3 tablespoons (40 g) pasteurized egg yolk; 9 ounces (250 g) dark chocolate, melted (at 113°F/45°C); 1 cup (250 g) lightly whipped heavy cream; 3/4 teaspoon (2.5 g) pre-hydrated gelatin; as needed Milk,; 2/3 cup (140 g) water; 1/2 cup (100 g) heavy cream; 3/4 cup plus 2 tablespoons (180 g) granulated sugar; 2/3 cup (60 g) unsweetened cocoa powder; 1 tablespoon (12 g) pre-hydrated gelatin; 3 tablespoons (40 g) neutral glaze; as needed Chocolate sponge cake,; as needed Chocolate chips,

Dolce per Amore @dolceperamore

Seoul, Corea del Sud

Master pastry chef Ernst Knam reimagines the Sacher Torte, one of the world’s most famous desserts, without sacrificing the signature flavor that makes it unique. This Sacher is unlike any other, using the same ingredients but with a modern, lighter, and creamier twist. My version features a thin ribbon of chocolate sponge cake wrapped around the entire circumference.

Dolce per Amore @dolceperamore

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Ingredients

Serves 8 servings

Chocolate sponge cake
9 tablespoons (130 g)unsalted butter, at room temperature
1vanilla bean
1/2 teaspoon (2 g)Maldon salt
1/3 cup (40 g)powdered sugar
7large egg yolks (120 g)
4 1/2 ounces (130 g)dark chocolate, melted (at 95°F/35°C)
6large egg whites (180 g)
3/4 cupplus 2 tablespoons (180 g) granulated sugar
1 cup (130 g)all-purpose flour
For the Apricot Gelée
1 1/4 cups (300 g)apricot purée
1vanilla bean
2 1/2 teaspoons (7.5 g)agar agar
2 tablespoons (30 ml)lemon juice
For the Mousse
3 tablespoons (40 g)pasteurized egg yolk
9 ounces (250 g)dark chocolate, melted (at 113°F/45°C)
1 cup (250 g)lightly whipped heavy cream
3/4 teaspoon (2.5 g)pre-hydrated gelatin
as neededMilk,
For the Shiny Glaze
2/3 cup (140 g)water
1/2 cup (100 g)heavy cream
3/4 cupplus 2 tablespoons (180 g) granulated sugar
2/3 cup (60 g)unsweetened cocoa powder
1 tablespoon (12 g)pre-hydrated gelatin
3 tablespoons (40 g)neutral glaze
For Decoration
as neededChocolate sponge cake,
as neededChocolate chips,

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Steps

1

For the Chocolate Sponge Cake: Beat the butter with the powdered sugar, salt, and vanilla. Add the egg yolks, then the melted, slightly cooled chocolate.
2

Beat the egg whites with the granulated sugar, then gently fold them into the chocolate mixture along with the sifted flour.
3

Pour the batter into a 8-inch (20 cm) ring or cake pan and bake at 350°F (175°C) for 35–40 minutes. Let cool.
4

For the Apricot Gelée: Heat the apricot purée with the vanilla, lemon juice, and agar agar, and bring to a boil.
5

Line a 8-inch (20 cm) ring with acetate, place a layer of sponge cake on the bottom, pour the gelée over it, add another disc of sponge cake, spread evenly, and refrigerate for 30 minutes.
6

For the Chocolate Mousse: Soften the gelatin, dissolve it in warm milk, and mix it into the melted chocolate. Add the egg yolks, blend well, then gently fold in the lightly whipped cream with a rubber spatula.
7

Pour the mousse over the sponge cake covering the gelée and freeze for 3 hours.
8

For the Shiny Glaze: In a saucepan, mix the sugar and cocoa powder, then add the cold water and cream. Bring to a boil for 2–3 minutes. Stir in the gelatin and neutral glaze, strain, and cool to 90°F (32°C).
9

Cover the surface of the frozen cake with the glaze and refrigerate for 12 hours to allow the cake to thaw slowly and the glaze to set.
10

Decorate with chocolate curls or chips and a thin ribbon of chocolate sponge cake around the edge.

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Cooksnaps

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Dolce per Amore @dolceperamore

Published in the US on March 18, 2026 16:44

Seoul, Corea del Sud

Mi chiamo Ortensio e vivo a Seoul nella Corea del Sud per lavoro, ho lasciato il Belgio a fine luglio 2023, dopo oltre 5 anni. Ho una passione esagerata per la pasticceria sia italiana che internazionale, ma anche per il cibo sano e soprattutto che sia bello da vedere e squisito da mangiare.Mi trovate anche qui👇🏻dolceperamore.ityoutube.com/dolceperamoreinstagram.com/dolce_per_amorefacebook.com/dolceperamore.it"Nessun amore è più sincero dell'amore per il cibo.''🫰🏼(George Bernard Shaw)