Moroccan-inspired Sachertorte

Ingredients

While the original Sachertorte is known for its simplicity and elegance, this Moroccan adaptation adds a touch of Moroccan flair. We incorporate warm spices like cinnamon, cardamom, and nutmeg to infuse the cake with a fragrant aroma and a hint of exotic flavor. Additionally, we replace the traditional apricot jam with a luscious orange blossom-infused syrup, adding a Moroccan twist to this beloved dessert. 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 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs, separated 6 large eggs, separated
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• 100ml (1/2 cup) orange juice 100ml (1/2 cup) orange juice
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 tsp orange blossom water 1 tsp orange blossom water
• 200g (7 oz) dark chocolate, for the glaze 200g (7 oz) dark chocolate, for the glaze
• 200ml (3/4 cup) heavy cream, for the glaze 200ml (3/4 cup) heavy cream, for the glaze
• 1 tbsp unsalted butter, for the glaze 1 tbsp unsalted butter, for the glaze
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 47g (Sugars: 32g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
2. 2.
   Melt the chopped dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from heat and let it cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition. Mix in the melted chocolate.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, cinnamon, cardamom, nutmeg, and salt. Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
6. 6.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no streaks remain.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top. 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 orange blossom syrup. In a small saucepan, heat the orange juice and granulated sugar over medium heat until the sugar dissolves. Remove from heat and stir in the orange blossom water.
9. 9.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack and poke several holes on the top using a skewer or toothpick.
10. 10.
    Slowly pour the orange blossom syrup over the cake, allowing it to soak into the holes. Let the cake cool completely.
11. 11.
    For the glaze, melt the dark chocolate, heavy cream, and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy.
12. 12.
    Place the cooled cake on a serving plate and pour the chocolate glaze over the top, allowing it to drip down the sides.
13. 13.
    Let the glaze set for a few minutes, then dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Orange juice — Freshly squeezed orange juice will provide a vibrant citrus taste.
• Orange blossom water — Look for orange blossom water in specialty stores or online. It adds a distinct floral aroma to the syrup.

Tips & Tricks

• To ensure a moist and tender cake, do not overmix the batter once the dry ingredients are added.
• Allow the cake to cool completely before pouring the glaze to prevent it from melting too quickly.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• For a Moroccan twist, sprinkle the cake with a pinch of ground cinnamon or garnish with orange zest before serving.
• Store any leftover Sachertorte in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Moroccan-inspired Sachertorte on a dessert plate, dusted with powdered sugar. Accompany it with a cup of Moroccan mint tea for a refreshing contrast to the rich chocolate flavors.

Presentation advice

To enhance the Moroccan theme, decorate the top of the Sachertorte with a sprinkle of edible rose petals or crushed pistachios. Place a fresh orange slice or a sprig of mint on each plate for an elegant touch.