Sachertorte - Japanese Style

Ingredients

The original Sachertorte is a rich chocolate cake that is covered in a layer of apricot jam and chocolate glaze. The Japanese version of this cake replaces the apricot jam with red bean cream and adds matcha powder to the cake batter. The result is a cake that is less sweet and has a more complex flavor profile. 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
• 100g (3.5 oz) unsalted butter, softened 100g (3.5 oz) unsalted butter, softened
• 4 large eggs, separated 4 large eggs, separated
• 100g (3.5 oz) dark chocolate, melted 100g (3.5 oz) dark chocolate, melted
• 2 tbsp matcha powder 2 tbsp matcha powder
• 1/2 tsp baking powder 1/2 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 1/2 cup red bean paste 1/2 cup red bean paste
• 1/2 cup heavy cream 1/2 cup heavy cream
• 1 tbsp powdered sugar 1 tbsp powdered sugar

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 55g (40g sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180C (350F).
2. 2.
   Grease a 9-inch cake pan and line the bottom with parchment paper.
3. 3.
   In a large bowl, cream together the butter and sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition.
5. 5.
   Stir in the melted chocolate and matcha powder.
6. 6.
   In a separate bowl, whisk the egg whites until stiff peaks form.
7. 7.
   Fold the egg whites into the chocolate mixture.
8. 8.
   Sift the flour, baking powder, and salt into the bowl and fold gently until just combined.
9. 9.
   Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 10.
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11. 11.
    In a medium bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
12. 12.
    Spread the red bean paste over the top of the cake, then spread the whipped cream over the red bean paste.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Matcha powder — Use high-quality matcha powder for the best flavor and color.
• Red bean paste — Look for canned or jarred red bean paste at your local Asian grocery store.

Tips & Tricks

• Be sure to fold the egg whites into the batter gently to avoid deflating them.
• Let the cake cool completely before adding the red bean paste and whipped cream.
• Serve the cake with a cup of green tea for an authentic Japanese experience.

Serving advice

Serve the cake at room temperature with a dollop of whipped cream on top.

Presentation advice

Dust the top of the cake with a little extra matcha powder for a beautiful green color.