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Recipe
Puerto Rican Sachertorte
Tropical Twist Sachertorte: A Puerto Rican Delight
4.6 out of 5
In the vibrant and flavorful world of Puerto Rican cuisine, we have put a tropical twist on the classic Austrian Sachertorte. This indulgent dessert combines the rich chocolatey goodness of the original with the exotic flavors of Puerto Rico. Get ready to embark on a culinary journey that will transport your taste buds to the beautiful Caribbean island.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour and 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Eggs, Dairy, Gluten
Not suitable for
Gluten-free, Vegan, Dairy-free, Egg-free, Paleo
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.
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200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
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200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
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6 large eggs, separated 6 large eggs, separated
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1/4 teaspoon salt 1/4 teaspoon salt
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1/2 cup passion fruit pulp 1/2 cup passion fruit pulp
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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
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1.Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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2.In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
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3.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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4.Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
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5.Gradually add the melted chocolate to the butter mixture, mixing until well combined.
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6.In a separate bowl, beat the egg whites and salt until stiff peaks form.
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7.Gently fold the egg whites into the chocolate batter until no streaks remain.
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8.Pour the batter into the prepared cake pan and smooth the top.
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9.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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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.
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11.Once the cake has cooled, carefully slice it in half horizontally to create two layers.
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12.Spread the passion fruit pulp evenly over the bottom layer of the cake. Place the second layer on top.
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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.
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