Peruvian Sachertorte

Ingredients

While the original Sachertorte is known for its dense chocolate cake and apricot jam filling, our Peruvian adaptation incorporates local flavors and ingredients. We have added a touch of Peruvian cocoa powder and infused the cake with a hint of Pisco, a traditional Peruvian brandy. The filling is a luscious combination of lucuma, a Peruvian fruit, and dark chocolate ganache. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 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) Peruvian cocoa powder 50g (1.8 oz) Peruvian cocoa powder
• 2 tablespoons Pisco (Peruvian brandy) 2 tablespoons Pisco (Peruvian brandy)
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt
• 200g (7 oz) lucuma puree 200g (7 oz) lucuma puree
• 200g (7 oz) heavy cream 200g (7 oz) heavy cream
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 2 tablespoons powdered sugar, for dusting 2 tablespoons powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 30g, 18g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 6g
• Fiber: 3g
• 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 dark chocolate in a heatproof bowl set over a pan of simmering water. 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.
5. 5.
   In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the melted chocolate and Pisco. Mix until well combined.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
8. 8.
   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.
9. 9.
   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.
10. 10.
    In the meantime, prepare the lucuma-chocolate ganache filling. In a saucepan, heat the heavy cream until hot but not boiling. Remove from heat and add the chopped dark chocolate. Stir until smooth and let it cool to room temperature. Once cooled, fold in the lucuma puree.
11. 11.
    Once the cake has cooled, slice it horizontally into two equal layers. Spread the lucuma-chocolate ganache filling on the bottom layer and place the second layer on top.
12. 12.
    Dust the top of the cake with powdered sugar. Serve and enjoy!

Treat your ingredients with care...

• Lucuma puree — If you can't find lucuma puree, you can make your own by blending ripe lucuma fruit with a little water until smooth.
• Peruvian cocoa powder — Look for Peruvian cocoa powder in specialty stores or online. If unavailable, you can use regular unsweetened cocoa powder as a substitute.
• Pisco — Pisco is a traditional Peruvian brandy. If you can't find it, you can substitute it with another brandy or omit it altogether.

Tips & Tricks

• For a more intense chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
• Make sure the cake is completely cooled before slicing it horizontally to avoid crumbling.
• To achieve a smooth ganache filling, ensure the heavy cream is hot enough to melt the chocolate completely.
• Dust the powdered sugar on the cake just before serving to maintain its visual appeal.
• Serve the Peruvian Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve the Peruvian Sachertorte at room temperature or slightly warmed. It pairs perfectly with a cup of freshly brewed Peruvian coffee or a glass of Pisco Sour, a classic Peruvian cocktail.

Presentation advice

To enhance the presentation, drizzle a little melted dark chocolate over the top of the cake before dusting it with powdered sugar. Garnish with fresh berries or a sprig of mint for a pop of color.