New Nordic Sachertorte

Ingredients

The New Nordic Sachertorte differs from the original Austrian version by incorporating ingredients that are native to the Nordic region. We have replaced some of the traditional ingredients with local alternatives, such as using Nordic dark chocolate and lingonberry jam instead of the original Austrian chocolate and apricot jam. Additionally, we have reduced the sugar content and added a touch of Nordic spices to enhance the flavor profile. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (7 oz) Nordic dark chocolate 200g (7 oz) Nordic dark chocolate
• 150g (5.3 oz) unsalted butter 150g (5.3 oz) unsalted butter
• 150g (5.3 oz) granulated sugar 150g (5.3 oz) granulated sugar
• 6 large eggs, separated 6 large eggs, separated
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 50g (1.8 oz) almond flour 50g (1.8 oz) almond flour
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 150g (5.3 oz) lingonberry jam 150g (5.3 oz) lingonberry jam
• 200g (7 oz) dark chocolate ganache 200g (7 oz) dark chocolate ganache
• Lingonberries, for garnish Lingonberries, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 36g, 24g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
2. 2.
   Melt the Nordic dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth and set aside to cool slightly.
3. 3.
   In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
4. 4.
   Gradually pour the melted chocolate mixture into the egg yolk mixture, stirring continuously.
5. 5.
   In another bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Add this dry mixture to the chocolate mixture and fold gently until well combined.
6. 6.
   In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate batter until no streaks remain.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it 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 horizontally into two equal layers. Spread the lingonberry jam evenly over the bottom layer and place the top layer back on.
10. 10.
    Prepare the dark chocolate ganache by melting the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth and let it cool slightly. Pour the ganache over the top of the cake, allowing it to drip down the sides.
11. 11.
    Garnish with lingonberries and refrigerate for at least 1 hour before serving.

Treat your ingredients with care...

• Nordic dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Lingonberry jam — If lingonberry jam is not available, you can substitute it with cranberry jam or raspberry jam.
• Almond flour — Ensure the almond flour is finely ground for a smooth texture in the cake.
• Dark chocolate ganache — Be careful not to overheat the ganache while melting to avoid seizing.

Tips & Tricks

• For an extra Nordic touch, sprinkle some crushed dried lingonberries on top of the ganache.
• Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• If you prefer a less sweet cake, reduce the amount of sugar in the recipe.
• Experiment with different Nordic spices like cardamom or cinnamon to add a unique flavor twist to the cake.
• To achieve clean slices, refrigerate the cake for a few hours before cutting.

Serving advice

Serve the New Nordic Sachertorte at room temperature or slightly chilled. Cut into slices and serve on individual plates or dessert platters. Optionally, garnish each slice with a sprig of fresh mint or a dusting of powdered sugar.

Presentation advice

Present the New Nordic Sachertorte on a minimalist, Nordic-inspired dessert plate. Drizzle some additional dark chocolate ganache on the plate for an artistic touch. Add a few fresh lingonberries around the cake for a pop of color.