Sachertorte

Ingredients

In this Latin American adaptation of the Sachertorte, we infuse the cake with traditional Latin American spices such as cinnamon and chili powder. The glaze is enriched with a touch of espresso and a hint of rum, adding depth and complexity to the dessert. These modifications give the Sachertorte a unique and exciting 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
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp chili powder 1/2 tsp chili powder
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 cup strong brewed espresso 1/4 cup strong brewed espresso
• 2 tbsp rum 2 tbsp rum
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 38g, 25g
• 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 large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate, vanilla extract, cinnamon, and chili powder.
4. 4.
   In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. 5.
   Gently fold the egg whites into the chocolate mixture until well combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the glaze by combining the brewed espresso and rum in a small saucepan. Heat over low heat until warmed through.
9. 9.
   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.
10. 10.
    Brush the warm glaze over the top and sides of the cake, allowing it to soak in.
11. 11.
    Let the cake cool completely before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Cinnamon — Ground cinnamon adds warmth and depth to the cake. Adjust the amount according to your preference.
• Chili powder — Add a touch of heat to the cake with chili powder. Adjust the amount based on your spice tolerance.
• Espresso — Brew a strong cup of espresso for a robust flavor. If you don't have an espresso machine, use dark roast coffee instead.
• Rum — Choose a good-quality rum to enhance the flavor of the glaze.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the cake batter.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
• To make the cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• If you prefer a stronger rum flavor, brush the cake with additional rum before applying the glaze.
• Allow the cake to cool completely before slicing to ensure clean and neat slices.

Serving advice

Serve each slice of Sachertorte on a dessert plate, garnished with a dusting of powdered sugar and a sprinkle of ground cinnamon. Accompany it with a scoop of vanilla ice cream or a dollop of whipped cream for a luscious and indulgent dessert experience.

Presentation advice

Present the Sachertorte on a cake stand or a decorative platter. Drizzle some melted dark chocolate over the top of the cake for an elegant touch. Garnish with fresh berries or edible flowers to add a pop of color and freshness.