Recipe
Russian-style Sachertorte
Imperial Chocolate Delight: Russian-style Sachertorte
4.7 out of 5
Indulge in the rich and decadent flavors of Russian cuisine with this delightful twist on the classic Austrian Sachertorte. This Russian-style Sachertorte combines the velvety smoothness of chocolate with a touch of Russian flair. Perfect for any occasion, this dessert will transport you to the opulent world of Russian culinary traditions.
Metadata
Preparation time
30 minutes
Cooking time
40-45 minutes
Total time
1 hour 15 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Halal, Kosher
Allergens
Eggs, Dairy, Gluten
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
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.
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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) unsalted butter, softened 200g (7 oz) unsalted butter, softened
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200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
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6 large eggs 6 large eggs
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1 tsp vanilla extract 1 tsp vanilla extract
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1/2 tsp salt 1/2 tsp salt
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200g (7 oz) sweetened condensed milk 200g (7 oz) sweetened condensed milk
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100g (3.5 oz) dark chocolate, for glaze 100g (3.5 oz) dark chocolate, for glaze
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2 tbsp unsalted butter, for glaze 2 tbsp unsalted butter, for glaze
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1 tbsp vodka, for glaze 1 tbsp vodka, for glaze
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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
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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 mixing bowl, cream together the softened butter and sugar until light and fluffy.
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3.Add the melted dark chocolate to the butter mixture and mix well.
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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.
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5.In a separate bowl, beat the egg whites with salt until stiff peaks form.
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6.Gently fold the beaten egg whites into the chocolate mixture.
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7.Gradually add the flour to the batter, mixing until just combined.
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8.Pour half of the batter into the prepared cake pan and spread evenly.
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9.Drizzle the sweetened condensed milk over the batter, creating a thin layer.
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10.Pour the remaining batter over the condensed milk layer and smooth the top.
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11.Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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12.Allow the cake to cool completely in the pan before removing.
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13.In a small saucepan, melt the dark chocolate and butter for the glaze over low heat, stirring until smooth.
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14.Remove from heat and stir in the vodka.
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15.Place the cooled cake on a wire rack and pour the glaze over the top, allowing it to drip down the sides.
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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.
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