![Sichuan-style Sachertorte](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sachertorte--sichuan-cuisine--f0c11dcd-7068-43ea-8f76-2a788c0c6aa6.png)
Recipe
Sichuan-style Sachertorte
Spicy Chocolate Delight: Sichuan-style Sachertorte
4.9 out of 5
In the vibrant and fiery world of Sichuan cuisine, we have taken the classic Austrian Sachertorte and given it a bold twist. This Sichuan-style Sachertorte combines the richness of chocolate with the numbing heat of Sichuan peppercorns, creating a unique and unforgettable dessert that will excite your taste buds.
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, Shellfish-free, Peanut-free
Allergens
Eggs, Dairy, Gluten
Not suitable for
Gluten-free, Dairy-free, Vegan, Egg-free, Paleo
Ingredients
While the original Sachertorte is known for its delicate and refined flavors, the Sichuan-style Sachertorte introduces the characteristic spiciness of Sichuan cuisine. By incorporating Sichuan peppercorns and chili powder, this adaptation adds a tingling sensation and a hint of heat to the traditional chocolate cake. We alse have the original recipe for Sachertorte, so you can check it out.
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200g (7 oz) dark chocolate 200g (7 oz) dark chocolate
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200g (1 cup) unsalted butter 200g (1 cup) unsalted butter
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150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
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6 large eggs 6 large eggs
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150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
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1 tsp Sichuan peppercorns, ground 1 tsp Sichuan peppercorns, ground
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1/2 tsp chili powder 1/2 tsp chili powder
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1/4 tsp salt 1/4 tsp salt
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150g (5 oz) apricot jam 150g (5 oz) apricot jam
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200g (7 oz) dark chocolate, for glaze 200g (7 oz) dark chocolate, for glaze
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100ml (1/2 cup) heavy cream, for glaze 100ml (1/2 cup) heavy cream, for glaze
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Sichuan peppercorns, for garnish Sichuan peppercorns, for garnish
Nutrition
- Calories (kcal / KJ): 450 kcal / 1880 KJ
- Fat (total, saturated): 28g, 16g
- Carbohydrates (total, sugars): 45g, 30g
- Protein: 6g
- Fiber: 3g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
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2.Melt the dark chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth and remove from heat.
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3.In a separate bowl, whisk together the sugar and eggs until pale and fluffy.
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4.Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously.
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5.Sift in the flour, ground Sichuan peppercorns, chili powder, and salt. Gently fold the dry ingredients into the batter until just combined.
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6.Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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7.Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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8.Once the cake has cooled, slice it horizontally into two equal layers. Spread apricot jam on the bottom layer and place the second layer on top.
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9.For the glaze, melt the remaining dark chocolate and heavy cream together in a heatproof bowl set over a pan of simmering water. Stir until smooth and glossy.
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10.Pour the glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze evenly.
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11.Garnish the cake with a sprinkle of ground Sichuan peppercorns.
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12.Allow the glaze to set before serving.
Treat your ingredients with care...
- Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- Sichuan peppercorns — Toast the peppercorns in a dry pan before grinding to enhance their aroma and flavor.
- Apricot jam — Choose a smooth and seedless apricot jam for a refined texture in the cake.
Tips & Tricks
- For an extra kick of heat, add a pinch of ground Sichuan peppercorns to the glaze.
- Serve the Sichuan-style Sachertorte with a dollop of whipped cream to balance the spiciness.
- If you prefer a milder version, reduce the amount of Sichuan peppercorns and chili powder.
- Store the cake in an airtight container at room temperature for up to 3 days.
- This cake pairs well with a cup of Sichuan-style jasmine tea.
Serving advice
Serve the Sichuan-style Sachertorte at room temperature. Cut it into slices and present it on individual dessert plates. Optionally, garnish each slice with a dusting of cocoa powder and a sprig of fresh mint.
Presentation advice
To enhance the presentation, drizzle a small amount of melted white chocolate over the top of the cake in a decorative pattern. This will create a beautiful contrast against the dark chocolate glaze.
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