Bosnian Sachertorte

Ingredients

While the original Sachertorte is known for its dense and rich chocolate cake, the Bosnian Sachertorte incorporates the use of traditional Bosnian ingredients and flavors. Instead of the traditional apricot jam, we will be using a homemade rosehip jam, which adds a unique and fragrant twist to the cake. Additionally, we will be infusing the cake with a hint of Bosnian coffee, giving it a distinct and bold flavor. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (7oz) dark chocolate 200g (7oz) dark chocolate
• 200g (7oz) unsalted butter 200g (7oz) unsalted butter
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs 6 large eggs
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 10g (2 tsp) baking powder 10g (2 tsp) baking powder
• 100ml (1/2 cup) strong Bosnian coffee, cooled 100ml (1/2 cup) strong Bosnian coffee, cooled
• 200g (7oz) rosehip jam 200g (7oz) rosehip jam
• 200g (7oz) dark chocolate, for glaze 200g (7oz) dark chocolate, for glaze
• 100ml (1/2 cup) heavy cream, for glaze 100ml (1/2 cup) heavy cream, for glaze
• Optional: powdered sugar, for dusting Optional: powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• 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.
   Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool slightly.
3. 3.
   In a separate bowl, beat the sugar and eggs together until pale and fluffy.
4. 4.
   Gradually add the melted chocolate mixture to the egg mixture, stirring continuously.
5. 5.
   Sift the flour and baking powder into the chocolate mixture and fold gently until just combined.
6. 6.
   Stir in the cooled Bosnian coffee.
7. 7.
   Pour half of the batter into the prepared cake pan and spread evenly.
8. 8.
   Spoon the rosehip jam over the batter, leaving a small border around the edges.
9. 9.
   Pour the remaining batter over the jam and smooth the top.
10. 10.
    Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
11. 11.
    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. 12.
    For the glaze, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy.
13. 13.
    Pour the glaze over the cooled cake, allowing it to drip down the sides.
14. 14.
    Optional: Dust the top of the cake with powdered sugar for a decorative touch.
15. 15.
    Let the glaze set before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Rosehip jam — If you can't find rosehip jam, you can substitute it with apricot or raspberry jam.
• Bosnian coffee — Use a strong and finely ground Bosnian coffee for a robust flavor in the cake.

Tips & Tricks

• To ensure a moist and tender cake, do not overmix the batter once the flour is added.
• Allow the cake to cool completely before pouring the glaze to prevent it from melting.
• Serve the Bosnian Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake tastes even better the next day, as the flavors have time to meld together.

Serving advice

Serve each slice of Bosnian Sachertorte on a dessert plate, accompanied by a cup of Bosnian coffee or a glass of sweet dessert wine. Garnish with a sprig of fresh mint for a pop of color.

Presentation advice

For an elegant presentation, dust the serving plates with powdered sugar before placing the cake slices. Drizzle some additional rosehip jam on the plates for a decorative touch. Serve the cake slices with a side of whipped cream or a scoop of vanilla ice cream.