Dutch-Style Sachertorte

Ingredients

While the original Austrian Sachertorte is known for its dense and rich chocolate cake, the Dutch-Style Sachertorte incorporates the Dutch love for fruit flavors by adding a layer of tangy apricot jam. This adaptation also includes a Dutch touch in the presentation and serving suggestions. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ 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 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp baking powder 1 tsp baking powder
• ½ tsp salt ½ tsp salt
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• 200g (7 oz) dark chocolate, for glaze 200g (7 oz) 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: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 52g (38g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large 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 together the flour, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
5. 5.
   In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once the cake has cooled, slice it horizontally into two equal layers. Spread a generous amount of apricot jam on the bottom layer and place the second layer on top.
9. 9.
   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.
10. 10.
    Pour the glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze evenly.
11. 11.
    Optional: Dust the top of the cake with powdered sugar for an extra touch of sweetness.
12. 12.
    Allow the glaze to set before serving. Enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Apricot jam — Choose a smooth and not overly sweet apricot jam to complement the richness of the chocolate cake.
• Heavy cream — For a lighter option, you can substitute the heavy cream with coconut cream or a non-dairy alternative.

Tips & Tricks

• To ensure a moist cake, do not overbake. Check for doneness with a toothpick and remove from the oven as soon as it comes out clean.
• Allow the cake to cool completely before slicing and assembling to prevent crumbling.
• For a glossy glaze, make sure the chocolate and cream are fully melted and well combined.
• Serve the 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.

Serving advice

Serve each slice of Dutch-Style Sachertorte on a dessert plate, accompanied by a drizzle of warm chocolate sauce and a sprinkle of powdered sugar. Add a side of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

For an elegant presentation, place a fresh apricot slice or a sprig of mint on top of each slice of Sachertorte. Dust the serving plate with cocoa powder or powdered sugar for a touch of sophistication.