
Recipe
Sachertorte
SacherTorta: An Italian Twist on a Classic Austrian Dessert
4.7 out of 5
Sachertorte is a classic Austrian chocolate cake that has become a beloved dessert around the world. This Italian adaptation of the recipe adds a touch of espresso and Amaretto to the rich chocolate cake, creating a decadent and sophisticated dessert that is perfect for any occasion.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Alcohol-free
Allergens
Eggs, Wheat, Milk
Not suitable for
Gluten-free, Dairy-free, Vegan, Low-carb, Keto
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.
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200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
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200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
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6 large eggs, separated 6 large eggs, separated
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1 tsp vanilla extract 1 tsp vanilla extract
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1 shot of espresso 1 shot of espresso
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2 tbsp Amaretto liqueur 2 tbsp Amaretto liqueur
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1/4 tsp salt 1/4 tsp salt
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For the chocolate ganache: For the chocolate ganache:
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100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
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100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
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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
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1.Preheat the oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
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2.In a large bowl, cream together the butter and sugar until light and fluffy.
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3.Add the egg yolks one at a time, beating well after each addition.
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4.Melt the chocolate in a double boiler or in the microwave, stirring until smooth.
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5.Add the melted chocolate to the butter mixture and stir until well combined.
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6.Add the flour, espresso, Amaretto, and salt to the mixture and stir until just combined.
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7.In a separate bowl, beat the egg whites until stiff peaks form.
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8.Gently fold the egg whites into the chocolate mixture until just combined.
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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.
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10.Allow the cake to cool completely in the pan before removing it.
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11.
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12.For the chocolate ganache:
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13.In a small saucepan, heat the cream until it just begins to simmer.
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14.Remove from heat and add the chopped chocolate and Amaretto.
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15.Stir until the chocolate is completely melted and the mixture is smooth.
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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.
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