Sachertorte

Ingredients

This Italian version of Sachertorte incorporates espresso and Amaretto, two ingredients that are commonly used in Italian cuisine. Additionally, the cake is topped with a rich chocolate ganache that is flavored with Amaretto, giving it a unique and delicious twist. 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 (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 shot of espresso 1 shot of espresso
• 2 tbsp Amaretto liqueur 2 tbsp Amaretto liqueur
• 1/4 tsp salt 1/4 tsp salt
• For the chocolate ganache: For the chocolate ganache:
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 1 tbsp Amaretto liqueur 1 tbsp Amaretto liqueur

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 44g (32g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. 2.
   In a large bowl, cream together the butter and sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition.
4. 4.
   Melt the chocolate in a double boiler or in the microwave, stirring until smooth.
5. 5.
   Add the melted chocolate to the butter mixture and stir until well combined.
6. 6.
   Add the flour, espresso, Amaretto, and salt to the mixture and stir until just combined.
7. 7.
   In a separate bowl, beat the egg whites until stiff peaks form.
8. 8.
   Gently fold the egg whites into the chocolate mixture until just combined.
9. 9.
   Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 10.
    Allow the cake to cool completely in the pan before removing it.
11. 11.
12. 12.
    For the chocolate ganache:
13. 13.
    In a small saucepan, heat the cream until it just begins to simmer.
14. 14.
    Remove from heat and add the chopped chocolate and Amaretto.
15. 15.
    Stir until the chocolate is completely melted and the mixture is smooth.
16. 16.
    Allow the ganache to cool for a few minutes before pouring it over the cooled cake.

Treat your ingredients with care...

• Chocolate — Use high-quality dark chocolate for the best flavor and texture.
• Espresso — Use freshly brewed espresso for the best flavor.
• Amaretto — Use a good quality Amaretto liqueur for the best flavor.

Tips & Tricks

• Be sure to beat the egg whites until stiff peaks form for the best texture.
• Allow the cake to cool completely before removing it from the pan to prevent it from breaking.
• Serve the cake with a dollop of whipped cream and a sprinkle of cocoa powder for an extra special touch.

Serving advice

Serve the Sachertorte at room temperature with a dollop of whipped cream and a sprinkle of cocoa powder.

Presentation advice

Dust the top of the cake with powdered sugar and garnish with fresh berries for a beautiful presentation.