Mexican Sachertorte

Ingredients

This version of Sachertorte incorporates chili powder and cinnamon to give it a Mexican flavor profile. Additionally, it uses Mexican chocolate, which has a unique flavor and texture compared to traditional chocolate. We alse have the original recipe for Sachertorte, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 8 oz (225g) Mexican chocolate, chopped 8 oz (225g) Mexican chocolate, chopped
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cocoa powder 1/4 cup (30g) cocoa powder
• 1 tsp chili powder 1 tsp chili powder
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• Pinch of salt Pinch of salt

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 45g (32g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) cake pan and line the bottom with parchment paper.
2. 2.
   In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. 3.
   Melt the Mexican chocolate in a double boiler or in the microwave, stirring occasionally until smooth.
4. 4.
   Add the melted chocolate to the butter mixture and beat until well combined.
5. 5.
   Add the egg yolks and vanilla extract and beat until smooth.
6. 6.
   In a separate bowl, sift together the flour, cocoa powder, chili powder, cinnamon, and salt.
7. 7.
   Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
8. 8.
   In a separate bowl, beat the egg whites until stiff peaks form.
9. 9.
   Gently fold the egg whites into the chocolate mixture until no white streaks remain.
10. 10.
    Pour the batter into the prepared pan and smooth the top with a spatula.
11. 11.
    Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. 12.
    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Mexican chocolate — Mexican chocolate has a unique flavor and texture compared to traditional chocolate. It is often sold in disks or tablets and can be found in specialty stores or online. If you can't find Mexican chocolate, you can substitute with dark chocolate and add a pinch of cinnamon and chili powder to the recipe.

Tips & Tricks

• Be sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
• Don't overmix the batter once you add the dry ingredients, as this can result in a tough cake.
• Serve with a dollop of whipped cream and a sprinkle of chili powder for an extra kick.

Serving advice

Serve the Sachertorte at room temperature with a dollop of whipped cream and a sprinkle of chili powder.

Presentation advice

Dust the top of the cake with cocoa powder and arrange fresh berries around the edge of the plate for a beautiful presentation.