Sachertorte

Ingredients

This Mediterranean Sachertorte recipe differs from the original by incorporating Mediterranean ingredients such as olive oil, orange zest, and pistachios. These ingredients add a unique flavor and texture to the cake, making it a perfect dessert for any Mediterranean-inspired meal. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 3/4 cups) dark chocolate, chopped 200g (1 3/4 cups) dark chocolate, chopped
• 200g (1 3/4 cups) unsalted butter, softened 200g (1 3/4 cups) unsalted butter, softened
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 6 large eggs, separated 6 large eggs, separated
• 100g (3/4 cup) all-purpose flour 100g (3/4 cup) all-purpose flour
• 50g (1/2 cup) almond flour 50g (1/2 cup) almond flour
• 1/4 tsp salt 1/4 tsp salt
• 1 tbsp orange zest 1 tbsp orange zest
• 2 tbsp olive oil 2 tbsp olive oil
• 100g (3/4 cup) pistachios, chopped 100g (3/4 cup) pistachios, chopped
• 1/4 cup apricot jam 1/4 cup apricot jam
• 1 tbsp water 1 tbsp water

Nutrition

• Calories: 520 kcal / 2175 KJ
• Fat: 36g (22g saturated)
• Carbohydrates: 44g (31g sugars)
• Protein: 8g
• Fiber: 4g
• 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.
   Melt the chocolate in a heatproof bowl set over a pot of simmering water. Set aside to cool slightly.
3. 3.
   In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
4. 4.
   Add the melted chocolate to the butter mixture and mix until well combined.
5. 5.
   In a separate bowl, whisk the egg whites until stiff peaks form.
6. 6.
   In another bowl, sift together the all-purpose flour, almond flour, and salt.
7. 7.
   Add the flour mixture to the chocolate mixture and mix until just combined.
8. 8.
   Fold in the egg whites, orange zest, olive oil, and chopped pistachios.
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.
    Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
11. 11.
    In a small saucepan, heat the apricot jam and water over low heat until the jam is melted and smooth.
12. 12.
    Brush the jam mixture over the top and sides of the cake.
13. 13.
    Serve and enjoy!

Treat your ingredients with care...

• Pistachios — Toast the pistachios in a dry pan over medium heat for a few minutes until fragrant. Let cool before chopping and adding to the cake batter.

Tips & Tricks

• Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
• Use high-quality dark chocolate for the best flavor.
• Brushing the cake with apricot jam adds a nice shine and flavor to the cake.

Serving advice

Serve the Mediterranean Sachertorte with a dollop of whipped cream and a sprinkle of chopped pistachios.

Presentation advice

Dust the top of the cake with cocoa powder and arrange fresh orange slices and pistachios around the edge of the cake for a beautiful presentation.