Caribbean Sachertorte

Ingredients

While the original Sachertorte is known for its dense and moist chocolate cake, the Caribbean adaptation incorporates tropical ingredients to add a burst of flavor. We have replaced the traditional apricot jam filling with a luscious mango puree, and infused the chocolate glaze with a hint of rum. These changes bring a taste of the Caribbean to this beloved Austrian dessert. 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 teaspoon salt 1/4 teaspoon salt
• 1/2 cup mango puree 1/2 cup mango puree
• 2 tablespoons rum 2 tablespoons rum
• 100g (3/4 cup) powdered sugar 100g (3/4 cup) powdered sugar
• 100g (3.5 oz) dark chocolate, for the glaze 100g (3.5 oz) dark chocolate, for the glaze
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• Fresh mango slices, for garnish Fresh mango slices, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 6g
• 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 with salt until stiff peaks form.
6. 6.
   Gently fold the egg whites into the chocolate batter.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for 40-45 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 the cake has cooled, slice it horizontally into two equal layers.
11. 11.
    Spread the mango puree evenly over the bottom layer and place the top layer back on.
12. 12.
    In a small saucepan, heat the rum over low heat until warm.
13. 13.
    In a heatproof bowl, combine the powdered sugar and dark chocolate for the glaze.
14. 14.
    Heat the heavy cream in another saucepan until it begins to simmer.
15. 15.
    Pour the hot cream over the chocolate mixture and stir until smooth.
16. 16.
    Add the warm rum to the chocolate glaze and mix well.
17. 17.
    Pour the glaze over the assembled cake, allowing it to drip down the sides.
18. 18.
    Garnish with fresh mango slices and refrigerate for at least 1 hour before serving.

Treat your ingredients with care...

• Mango — Choose ripe and fragrant mangoes for the best flavor.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich taste.
• Rum — Opt for a good-quality dark rum to enhance the Caribbean flavors.

Tips & Tricks

• To ensure a moist cake, brush each layer with a simple syrup made from equal parts water and sugar before spreading the mango puree.
• For an extra tropical touch, sprinkle shredded coconut over the glaze before it sets.
• Serve the Caribbean Sachertorte with a scoop of coconut ice cream for a truly indulgent dessert.

Serving advice

Serve the Caribbean Sachertorte chilled for the best texture and flavor. Cut into slices and garnish each serving with a fresh mango slice for an elegant presentation.

Presentation advice

To make the cake even more visually appealing, dust the top with powdered sugar and arrange edible flowers around the mango slices.