In modern pastry, the most memorable desserts are often the ones that honor tradition while offering a fresh point of view. Chef Rebecca Baudry, Executive Pastry Chef of Cuisine Boulud in New York City, does exactly that with her refined interpretation of the classic Sacher Torte paired with a vibrant spiced herb sorbet.
Originally inspired by the timeless Austrian dessert, Chef Baudry reimagines the Sacher through a lighter, more contemporary lens—balancing rich dark chocolate with bright apricot, aromatic herbs, and refreshing acidity. The result is a plated dessert that feels elegant and composed while still deeply comforting and familiar.
At the center of the dish is Cacao Noel chocolate, whose depth and intensity provide the foundation for each carefully layered component.
For Chef Baudry, this dessert began with the desire to showcase the natural harmony between apricot and chocolate while creating something more seasonal and expressive. Drawing from the traditional Sacher Torte, she introduced fresh herbal notes and cooling elements to bring balance and contrast to the richness typically associated with the dessert.
The inclusion of the spiced herb sorbet transforms the plate entirely—adding freshness, complexity, and a clean finish that elevates the chocolate rather than overpowering it. Apricot appears throughout the dessert in multiple forms, reinforcing brightness and acidity while connecting each component together.
The final composition reflects both technical precision and restraint, allowing every flavor and texture to contribute with purpose.
Below is a look at the key components that come together to create Chef Rebecca Baudry’s modern Sacher Torte. Each element contributes texture, balance, and structure to the final plated dessert.
IQF Apricot Halves 485g
Amifruit Apricot Purée 331g
Sugar 8g
NH Pectin 9g
Apricot Brandy 40g
Bring the apricot halves and purée to a simmer. Once heated, slowly whisk in the sugar and pectin mixture. Boil briefly, then remove from heat and finish with apricot brandy. Allow the compote to cool and thicken before use.
Sugar 225g
Unsalted Butter 333g
AP Flour 85g
Cacao Noel Cocoa Powder 22–24% 60g
Cream butter and sugar until light and fluffy. Mix in the dry ingredients until fully incorporated. Pass through a wire rack to form crumbles and bake at 325°F until evenly crisp. Once cooled, pulse lightly for a fine sandy texture.
Heavy Cream 556g
Glucose Syrup 56g
Invert Sugar 56g
Cacao Noel Classic Line Noir 72% Chocolate 333g
Bring cream, glucose, and invert sugar to a boil. Pour over the chocolate and blend until smooth and fully emulsified.
Cacao Noel Pâte à Glacer Brune 225g
Cacao Noel Classic Line Noir 72% Chocolate 333g
Grapeseed Oil 85g
Melt the chocolates together over a bain-marie. Blend in grapeseed oil and strain for a perfectly smooth glaze.
Water 225g
Sugar 455g
Vanilla Beans 5g
Apricot Brandy 350g
Bring water, sugar, and vanilla to a boil until dissolved. Remove from heat and finish with apricot brandy.
Water 848g
Vanilla Beans 2pcs
Dried Glucose Powder 109g
Sugar 297g
Cuisine Tech Uno Stabilizer 3g
Clove Powder 0.3g
Fresh Mint 15g
Fresh Thyme 5g
Fresh Oregano 20g
Fresh Tarragon 25g
Fresh Basil 27g
Greek Yogurt 495g
Crème Fraîche 148g
Heat the water and vanilla, then whisk in the sugars and stabilizer. Cook to 183°F (84°C) before adding the herbs to infuse overnight. The following day, blend with yogurt and crème fraîche until smooth, then strain and freeze.
Nutley Farm Almond Paste 520g
Sugar 118g
Egg Yolks 254g
Whole Eggs 182g
Sugar 158g
Fresh Egg Whites 304g
AP Flour 122g
Cacao Noel Cocoa Powder 22–24% 60g
Cacao Noel Classic Line Liquor 99% 122g
Unsalted Butter 122g
Blend almond paste, sugars, and eggs until smooth. Whip egg whites with sugar into a French meringue. Fold a portion into the chocolate-almond base before incorporating sifted dry ingredients and remaining meringue. Spread into sheet trays and bake at 325°F until just set.
Using a 10-inch cake ring, cut two rounds from the Sacher biscuit and line the mold with acetate. Begin with one biscuit layer soaked generously in apricot brandy syrup, followed by a thin layer of dark chocolate ganache.
Add a thicker layer of apricot compote before placing the second biscuit layer on top. Soak again with syrup and finish filling with ganache. Freeze until fully set before slicing.
Each slice is coated with warm chocolate glaze and finished with dried apricot garnish for a polished presentation.
For plating, the glazed Sacher slice is paired with chocolate crumble, dark chocolate shavings, and a quenelle of spiced herb sorbet. The dessert is finished with dried apricot pieces and delicate gold leaf accents.
Chef Rebecca Baudry’s interpretation of the Sacher Torte demonstrates how classic pastry can evolve through thoughtful balance and modern technique. By pairing intense dark chocolate with fresh herbs, apricot, and cooling dairy elements, the dessert becomes both rich and refreshing at the same time.
Using Cacao Noel couvertures and cocoa products throughout the recipe allows each component to maintain clarity of flavor, structure, and elegance—from the glossy glaze to the delicate biscuit and ganache.
The result is a dessert rooted in tradition while embracing a more contemporary approach to plated pastry.
Discover more recipes and inspiration from Cacao Noel and continue exploring the possibilities of modern chocolate pastry.