Russian-style Sachertorte

Ingredients

While the original Austrian Sachertorte is known for its apricot jam filling and dark chocolate glaze, the Russian-style Sachertorte incorporates traditional Russian ingredients and flavors. This adaptation includes a luscious layer of sweetened condensed milk between the cake layers, adding a creamy and indulgent element to the dessert. Additionally, the glaze is enriched with a hint of vodka, giving it a uniquely Russian twist. 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) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
• 6 large eggs 6 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 tsp salt 1/2 tsp salt
• 200g (7 oz) sweetened condensed milk 200g (7 oz) sweetened condensed milk
• 100g (3.5 oz) dark chocolate, for glaze 100g (3.5 oz) dark chocolate, for glaze
• 2 tbsp unsalted butter, for glaze 2 tbsp unsalted butter, for glaze
• 1 tbsp vodka, for glaze 1 tbsp vodka, for glaze
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 50g (35g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the melted dark chocolate to the butter mixture and mix well.
4. 4.
   Separate the egg yolks from the whites. Add the egg yolks, one at a time, to the chocolate mixture, beating well after each addition.
5. 5.
   In a separate bowl, beat the egg whites with salt until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the chocolate mixture.
7. 7.
   Gradually add the flour to the batter, mixing until just combined.
8. 8.
   Pour half of the batter into the prepared cake pan and spread evenly.
9. 9.
   Drizzle the sweetened condensed milk over the batter, creating a thin layer.
10. 10.
    Pour the remaining batter over the condensed milk layer and smooth the top.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
12. 12.
    Allow the cake to cool completely in the pan before removing.
13. 13.
    In a small saucepan, melt the dark chocolate and butter for the glaze over low heat, stirring until smooth.
14. 14.
    Remove from heat and stir in the vodka.
15. 15.
    Place the cooled cake on a wire rack and pour the glaze over the top, allowing it to drip down the sides.
16. 16.
    Let the glaze set for a few minutes, then dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Sweetened condensed milk — Ensure the condensed milk is thick and creamy for a rich filling.

Tips & Tricks

• To achieve a moist and tender cake, be careful not to overmix the batter once the flour is added.
• Allow the cake to cool completely before glazing to prevent the glaze from melting.
• For an extra touch of Russian flavor, garnish the cake with edible gold leaf or chocolate curls.

Serving advice

Serve the Russian-style Sachertorte at room temperature. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Present the Russian-style Sachertorte on a decorative cake stand or platter. Dust the top with powdered sugar and garnish with fresh berries or mint leaves for an elegant and inviting appearance.