Arab-inspired Sachertorte

Ingredients

While the original Sachertorte is known for its dense chocolate cake and apricot jam filling, this Arab-inspired version incorporates the flavors of the Middle East. The addition of ground pistachios in the cake batter and a pistachio cream filling adds a delightful nuttiness to the dessert. The traditional chocolate glaze is enhanced with a touch of rosewater, giving it a subtle floral note. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
• 6 large eggs 6 large eggs
• 100g (1 cup) ground pistachios 100g (1 cup) ground pistachios
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 1/4 cup apricot jam 1/4 cup apricot jam
• 1/4 cup pistachio cream 1/4 cup pistachio cream
• 1/4 cup powdered sugar 1/4 cup powdered sugar
• 1 tsp rosewater 1 tsp rosewater
• Pistachios, for garnish Pistachios, for garnish

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 24g (12g saturated)
• Carbohydrates: 38g (25g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the melted chocolate and mix until well combined.
4. 4.
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5. 5.
   In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt.
6. 6.
   Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, slice the cake horizontally into two layers.
11. 11.
    Spread the apricot jam over the bottom layer and place the top layer back on.
12. 12.
    In a small bowl, mix together the pistachio cream, powdered sugar, and rosewater until smooth.
13. 13.
    Spread the pistachio cream mixture over the top and sides of the cake.
14. 14.
    Garnish with crushed pistachios.
15. 15.
    Allow the cake to set in the refrigerator for at least 1 hour before serving.

Treat your ingredients with care...

• Pistachios — Make sure to use unsalted and shelled pistachios for the best flavor and texture. If you can't find ground pistachios, you can grind whole pistachios in a food processor until finely ground.

Tips & Tricks

• For a more pronounced Middle Eastern flavor, you can add a pinch of ground cardamom to the cake batter.
• If you prefer a stronger rosewater flavor, you can increase the amount to 2 teaspoons.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water before spreading the apricot jam.
• If you don't have rosewater, you can substitute it with orange blossom water for a different floral note.

Serving advice

Serve the Arab-inspired Sachertorte at room temperature for the best flavor and texture. Cut the cake into slices and serve on dessert plates. Dust each slice with powdered sugar and garnish with a few whole pistachios for an elegant presentation.

Presentation advice

To enhance the Middle Eastern theme, you can decorate the top of the cake with a pattern made from crushed pistachios or drizzle melted white chocolate in a decorative pattern. Serve the cake on a beautiful cake stand or platter to impress your guests.