Sichuan-style Sachertorte

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.

• 200g (7 oz) dark chocolate 200g (7 oz) dark chocolate
• 200g (1 cup) unsalted butter 200g (1 cup) unsalted butter
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 1 tsp Sichuan peppercorns, ground 1 tsp Sichuan peppercorns, ground
• 1/2 tsp chili powder 1/2 tsp chili powder
• 1/4 tsp salt 1/4 tsp salt
• 150g (5 oz) apricot jam 150g (5 oz) apricot jam
• 200g (7 oz) dark chocolate, for glaze 200g (7 oz) dark chocolate, for glaze
• 100ml (1/2 cup) heavy cream, for glaze 100ml (1/2 cup) heavy cream, for glaze
• 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

1. 1.
   Preheat the oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
2. 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.
3. 3.
   In a separate bowl, whisk together the sugar and eggs until pale and fluffy.
4. 4.
   Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously.
5. 5.
   Sift in the flour, ground Sichuan peppercorns, chili powder, and salt. Gently fold the dry ingredients into the batter until just combined.
6. 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.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 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.
9. 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.
10. 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.
11. 11.
    Garnish the cake with a sprinkle of ground Sichuan peppercorns.
12. 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.