Sachertorte

Ingredients

While the original Austrian Sachertorte is known for its dense chocolate cake and apricot jam filling, our Brazilian adaptation incorporates tropical fruits such as passion fruit and mango to add a burst of flavor. Additionally, we have replaced the traditional chocolate glaze with a luscious ganache made with Brazilian dark chocolate. 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
• 1/4 cup passion fruit juice 1/4 cup passion fruit juice
• 1/4 cup mango puree 1/4 cup mango puree
• 1/4 cup apricot jam 1/4 cup apricot jam
• 200g (7 oz) Brazilian dark chocolate, chopped 200g (7 oz) Brazilian dark chocolate, chopped
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 2 tablespoons powdered sugar 2 tablespoons powdered sugar
• Fresh tropical fruits, for garnish Fresh tropical fruits, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (total), 16g (saturated)
• Carbohydrates: 45g (total), 32g (sugars)
• Protein: 7g
• Fiber: 3g
• 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 dark chocolate to the butter mixture and mix well.
4. 4.
   Beat in the egg yolks, one at a time, followed by the vanilla extract.
5. 5.
   In a separate bowl, whisk the egg whites until stiff peaks form.
6. 6.
   Gently fold the egg whites into the chocolate batter.
7. 7.
   Divide the batter into two equal parts. In one part, mix in the passion fruit juice, and in the other part, mix in the mango puree.
8. 8.
   Pour the passion fruit batter into one half of the prepared cake pan and the mango batter into the other half.
9. 9.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. 10.
    Remove the cake from the oven and let it cool completely.
11. 11.
    Once cooled, carefully slice the cake in half horizontally.
12. 12.
    Spread the apricot jam on one half of the cake and sandwich the two halves back together.
13. 13.
    In a saucepan, heat the heavy cream until just below boiling point.
14. 14.
    Pour the hot cream over the chopped Brazilian dark chocolate and let it sit for a minute.
15. 15.
    Stir the chocolate and cream mixture until smooth and glossy.
16. 16.
    Allow the ganache to cool slightly, then pour it over the top of the cake, allowing it to drip down the sides.
17. 17.
    Refrigerate the cake for at least 1 hour to set the ganache.
18. 18.
    Garnish with fresh tropical fruits before serving.

Treat your ingredients with care...

• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Passion fruit juice — If fresh passion fruit juice is not available, you can use bottled passion fruit juice or passion fruit concentrate.
• Mango puree — Make your own mango puree by blending ripe mangoes until smooth. Alternatively, you can use store-bought mango puree.
• Brazilian dark chocolate — Look for Brazilian dark chocolate brands, such as Garoto or Nugali, to add an authentic touch to the ganache.
• Fresh tropical fruits — Choose a variety of ripe tropical fruits such as pineapple, papaya, and kiwi for a colorful and refreshing garnish.

Tips & Tricks

• For a more intense tropical flavor, brush the cake layers with a mixture of passion fruit juice and rum before spreading the apricot jam.
• To achieve a smooth ganache, chop the chocolate into small pieces to ensure it melts evenly when mixed with the hot cream.
• Allow the ganache to cool slightly before pouring it over the cake to prevent it from melting the cake layers.
• Decorate the top of the cake with additional fresh tropical fruits for an eye-catching presentation.
• Serve the Sachertorte chilled for a refreshing dessert experience.

Serving advice

Serve each slice of the Brazilian-inspired Sachertorte with a dollop of whipped cream or a scoop of tropical fruit sorbet for a delightful contrast of flavors and textures.

Presentation advice

Present the Sachertorte on a decorative cake stand or platter. Dust the top of the cake with powdered sugar and arrange fresh tropical fruits around the base of the cake for an elegant and tropical presentation.