Cuban Sachertorte

Ingredients

While the original Sachertorte is known for its dense and rich chocolate cake, the Cuban adaptation adds a hint of rum and a touch of citrus to elevate the flavors. The traditional apricot jam filling is replaced with a luscious guava paste, adding a tropical twist to this classic 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) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 6 large eggs 6 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tbsp rum 1 tbsp rum
• Zest of 1 orange Zest of 1 orange
• 1/2 cup guava paste, melted 1/2 cup guava paste, melted
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 50g (35g sugars)
• Protein: 7g
• 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 heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, rum, and orange zest.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   Gently fold in the flour until just incorporated, being careful not to overmix.
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 to a wire rack to cool completely.
10. 10.
    Once cooled, slice the cake horizontally into two layers. Spread the melted guava paste evenly over the bottom layer and place the second layer on top.
11. 11.
    Dust the top of the cake with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Guava paste — Warm the guava paste slightly in the microwave to make it easier to spread on the cake layers.

Tips & Tricks

• For an extra Cuban touch, serve the Cuban Sachertorte with a dollop of whipped cream and a side of fresh tropical fruits.
• If you can't find guava paste, you can substitute it with mango or pineapple jam for a similar tropical flavor.
• To enhance the rum flavor, brush the cake layers with a rum syrup before spreading the guava paste.
• Make sure to let the cake cool completely before slicing to ensure clean and neat layers.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Cuban Sachertorte at room temperature for the best flavor and texture. Dust the top with powdered sugar just before serving to add an elegant touch.

Presentation advice

To make the Cuban Sachertorte visually appealing, you can garnish it with thin slices of fresh orange or a sprig of mint. Serve each slice on a dessert plate with a dusting of powdered sugar.