![Indo-style Sachertorte](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sachertorte--indo-cuisine--ed3dcb53-3df4-4fde-bd7b-847502184afe.png)
Recipe
Indo-style Sachertorte
Spiced Chocolate Delight: Indo-style Sachertorte
4.8 out of 5
Indo cuisine is known for its rich and aromatic flavors. This Indo-style Sachertorte combines the classic Austrian dessert with the vibrant spices of Indo cuisine. The result is a decadent chocolate cake infused with warm spices, creating a unique and delightful dessert experience.
Metadata
Preparation time
30 minutes
Cooking time
40-45 minutes
Total time
1 hour 15 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Egg-free (if using egg substitutes), Nut-free (if omitting pistachios), Halal, Kosher (if using kosher-certified ingredients)
Allergens
Eggs, Dairy (butter and chocolate)
Not suitable for
Vegan, Gluten-free (contains all-purpose flour), Dairy-free (contains butter and chocolate)
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.Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
-
2.In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
-
3.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
4.Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
-
5.In a separate bowl, whisk the egg whites until stiff peaks form.
-
6.Gently fold the melted chocolate into the butter mixture, followed by the flour, cardamom, cinnamon, nutmeg, and salt.
-
7.Carefully fold in the beaten egg whites until well combined.
-
8.Pour the batter into the prepared cake pan and smooth the top.
-
9.Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
-
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.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.Once the cake has cooled, pour the tamarind glaze over the top, allowing it to drip down the sides.
-
13.Optional: Sprinkle chopped pistachios over the glaze for added texture and flavor.
-
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.
More recipes...
For Sachertorte » Browse all
For Austrian cuisine » Browse all
More Austrian cuisine dishes » Browse all
![Krapfen](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/krapfen--f0fd9eff-2704-4d32-894b-e330ec295287.png)
Krapfen
Krapfen is a traditional Austrian pastry that is similar to a doughnut. It is a fried pastry that is typically filled with jam or other sweet fillings.
![Punschkrapfen](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/punschkrapfen--757851f3-aa22-4f05-9389-15e382ea7eac.png)
Punschkrapfen
Rum ball
Punschkrapfen is a traditional Austrian cake that is rich and indulgent. It is made with a sponge cake, apricot jam, and rum, and is perfect for...
![Panama Torte](https://ik.imagekit.io/human/tr:w-400,dpr-auto/dishes/panama-torte--45172e2f-8452-4c7c-8636-e5059c772588.png)
Panama Torte
Panama Cake
Panama Torte is a rich and decadent chocolate cake that is layered with whipped cream and topped with chocolate ganache. It is a popular dessert...