Puerto Rican Sachertorte

Ingredients

While the original Sachertorte is known for its dense chocolate cake and apricot jam filling, our Puerto Rican adaptation adds a touch of tropical flair. We have replaced the apricot jam with a luscious passion fruit filling, infusing the cake with a burst of tangy sweetness. This adaptation embraces the vibrant flavors of Puerto Rican cuisine, making it a unique and delightful treat. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 6 large eggs, separated 6 large eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup passion fruit pulp 1/2 cup passion fruit pulp
• 1/4 cup powdered sugar, for dusting 1/4 cup powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to 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. Stir in the vanilla extract.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   In a separate bowl, beat the egg whites and salt until stiff peaks form.
7. 7.
   Gently fold the egg whites into the chocolate batter until no streaks remain.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    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.
11. 11.
    Once the cake has cooled, carefully slice it in half horizontally to create two layers.
12. 12.
    Spread the passion fruit pulp evenly over the bottom layer of the cake. Place the second layer on top.
13. 13.
    Dust the top of the cake with powdered sugar for a decorative finish.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Passion fruit pulp — If fresh passion fruit is not available, you can use frozen passion fruit pulp or passion fruit concentrate.

Tips & Tricks

• To ensure a light and fluffy cake, make sure the egg whites are beaten to stiff peaks before folding them into the batter.
• Allow the cake to cool completely before slicing and filling to prevent it from crumbling.
• For an extra tropical touch, serve the Sachertorte with a dollop of whipped cream and a sprinkle of toasted coconut flakes.

Serving advice

Serve the Puerto Rican Sachertorte as a decadent dessert after a delicious Puerto Rican meal. It pairs perfectly with a cup of strong Puerto Rican coffee.

Presentation advice

To make the Sachertorte visually appealing, dust the powdered sugar in a decorative pattern on top of the cake. You can also garnish with fresh passion fruit slices or chocolate shavings.