Argentinian Sachertorte

Ingredients

While the Austrian Sachertorte is known for its dense chocolate cake and apricot jam filling, the Argentinian Sachertorte replaces the apricot jam with luscious dulce de leche. This alteration adds a creamy and caramelized element to the cake, elevating its flavor profile and giving it a uniquely Argentinian twist. 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, separated 6 large eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup dulce de leche 1 cup dulce de leche

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 7g
• Fiber: 2g
• Salt: 0.5g

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 sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
4. 4.
   In a separate bowl, whisk the egg whites with salt until stiff peaks form.
5. 5.
   Gently fold the egg whites into the chocolate mixture, followed by the flour, until just combined.
6. 6.
   Pour half of the batter into the prepared cake pan. Spoon dollops of dulce de leche over the batter, then cover with the remaining batter.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. 9.
   Once cooled, spread a generous layer of dulce de leche over the top of the cake as a frosting.
10. 10.
    Serve slices of the Argentinian Sachertorte with a drizzle of additional dulce de leche on top.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Dulce de leche — If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk until it thickens and caramelizes.

Tips & Tricks

• To ensure a moist and tender cake, be careful not to overmix the batter once the flour is added.
• For an extra touch of indulgence, serve the Sachertorte with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer a stronger chocolate flavor, you can add a tablespoon of cocoa powder to the flour mixture.

Serving advice

Serve the Argentinian Sachertorte at room temperature for the best texture and flavor. It pairs wonderfully with a cup of freshly brewed coffee or a glass of Malbec wine.

Presentation advice

Dust the top of the Sachertorte with powdered sugar before serving to add an elegant touch. You can also garnish each slice with a drizzle of dulce de leche and a sprinkle of cocoa powder.