Indo-style Sachertorte

Ingredients

In this Indo-style adaptation, we incorporate traditional Indo spices such as cardamom, cinnamon, and nutmeg to enhance the rich chocolate flavor of the Sachertorte. Additionally, we replace the traditional apricot jam with a tangy tamarind glaze, adding a sweet and sour element to the cake. 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, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp ground cardamom 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• Pinch of salt Pinch of salt
• 100g (1/2 cup) tamarind paste 100g (1/2 cup) tamarind paste
• 100g (1/2 cup) powdered sugar 100g (1/2 cup) powdered sugar
• Optional: 50g (1/4 cup) chopped pistachios for garnish Optional: 50g (1/4 cup) chopped pistachios for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 40g (25g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

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 granulated sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   In a separate bowl, whisk the egg whites until stiff peaks form.
6. 6.
   Gently fold the melted chocolate into the butter mixture, followed by the flour, cardamom, cinnamon, nutmeg, and salt.
7. 7.
   Carefully fold in the beaten egg whites until well combined.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
10. 10.
    While the cake is baking, prepare the tamarind glaze by combining the tamarind paste and powdered sugar in a small saucepan. Heat over low heat until the sugar has dissolved and the mixture has thickened slightly.
11. 11.
    Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
12. 12.
    Once the cake has cooled, pour the tamarind glaze over the top, allowing it to drip down the sides.
13. 13.
    Optional: Sprinkle chopped pistachios over the glaze for added texture and flavor.
14. 14.
    Allow the glaze to set before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Tamarind paste — Look for tamarind paste without any added sugar or preservatives. Adjust the amount of tamarind paste according to your desired level of tanginess.
• Cardamom, cinnamon, and nutmeg — For the freshest flavor, grind whole spices using a mortar and pestle or a spice grinder.

Tips & Tricks

• To ensure a moist cake, avoid overbaking. Check for doneness by inserting a toothpick into the center of the cake. It should come out with a few moist crumbs.
• Allow the cake to cool completely before pouring the tamarind glaze to prevent it from melting or becoming too runny.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Serving advice

Serve slices of Indo-style Sachertorte on individual dessert plates. Garnish each slice with a dusting of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To create a visually appealing presentation, drizzle some melted dark chocolate over the tamarind glaze in a decorative pattern. This will add a touch of sophistication to the cake.