Kazakh-inspired Sachertorte

Ingredients

In this Kazakh-inspired version of Sachertorte, we incorporate traditional Kazakh flavors like cardamom and cinnamon to add a unique twist to the classic Austrian recipe. Additionally, we use apricot jam as the filling, which adds a tangy and fruity element to the cake. These adaptations infuse the dessert with the essence of Kazakh cuisine, creating a delightful fusion of flavors. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• 150g (5 oz) dark chocolate, for the glaze 150g (5 oz) dark chocolate, for the glaze
• 150ml (2/3 cup) heavy cream, for the glaze 150ml (2/3 cup) heavy cream, for the glaze
• 50g (1/4 cup) granulated sugar, for the glaze 50g (1/4 cup) granulated sugar, for the glaze

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• 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 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, and cinnamon.
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 with a spatula.
9. 9.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    Once the cake has cooled, slice it horizontally into two equal layers.
12. 12.
    Spread the apricot jam evenly over the bottom layer and place the second layer on top.
13. 13.
    In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the dark chocolate and sugar. Stir until smooth and glossy.
14. 14.
    Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
15. 15.
    Let the glaze set for a few minutes before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Apricot jam — Opt for a smooth and tangy apricot jam to balance the sweetness of the cake.

Tips & Tricks

• To achieve a moist and tender cake, make sure to not overmix the batter after adding the flour.
• For an extra burst of flavor, you can add a splash of rum or brandy to the apricot jam before spreading it on the cake.
• Allow the cake to cool completely before pouring the chocolate glaze to ensure a smooth and even finish.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Kazakh-inspired Sachertorte into generous portions and serve it on dessert plates. Garnish each slice with a dusting of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To enhance the visual appeal of the Kazakh-inspired Sachertorte, drizzle some additional melted chocolate over the top of the cake in a decorative pattern. You can also place a few fresh apricot slices on the side of each plate for a pop of color.