New Mexican Style Sachertorte

Ingredients

While the original Sachertorte is known for its dense and moist chocolate cake, our New Mexican adaptation adds a touch of heat with the inclusion of New Mexican chili powder. This gives the dessert a subtle spicy kick that complements the richness of the chocolate. Additionally, we incorporate traditional New Mexican ingredients and flavors to enhance the overall taste and experience. 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
• 6 large eggs, separated 6 large eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (50g) cocoa powder 1/2 cup (50g) cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon New Mexican chili powder 1/2 teaspoon New Mexican chili powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) apricot jam 1/2 cup (120ml) apricot jam
• 8 ounces (225g) dark chocolate, chopped 8 ounces (225g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon powdered sugar 1 tablespoon powdered sugar
• Optional: New Mexican red chili powder for garnish Optional: New Mexican red chili powder for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, New Mexican chili powder, and salt.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once the cake has cooled, slice it in half horizontally. Spread the apricot jam evenly over the bottom half of the cake and place the top half back on.
10. 10.
    In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Remove from heat and stir in the heavy cream until smooth and glossy.
11. 11.
    Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache over the entire cake.
12. 12.
    Optional: Sprinkle a pinch of New Mexican red chili powder on top of the ganache for an extra kick.
13. 13.
    Refrigerate the cake for at least 2 hours to allow the ganache to set.
14. 14.
    Before serving, dust the top of the cake with powdered sugar. Slice and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa content for the best flavor.
• New Mexican chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier kick or reduce for a milder taste.
• Apricot jam — Choose a smooth and seedless apricot jam for easy spreading.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of ground cinnamon to the cake batter.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream to balance the spiciness.
• If you can't find New Mexican chili powder, you can substitute it with regular chili powder or cayenne pepper.
• Make sure the cake is completely cooled before spreading the apricot jam to prevent it from melting.
• To achieve a smooth and glossy ganache, chop the chocolate into small pieces for easier melting.

Serving advice

Serve each slice of New Mexican Style Sachertorte on a dessert plate. Garnish with a sprinkle of powdered sugar and a dusting of New Mexican red chili powder for an eye-catching presentation. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for a creamy and cooling contrast to the spicy chocolate cake.

Presentation advice

To enhance the presentation of the New Mexican Style Sachertorte, drizzle some melted dark chocolate in a decorative pattern on the dessert plate before placing the slice of cake. You can also garnish with fresh berries or a sprig of mint for a pop of color.