Soulful Sachertorte

Ingredients

This version of Sachertorte uses cornmeal and pecans in the cake batter to add a Southern twist to the traditional recipe. Additionally, the apricot jam used in the filling is a nod to the Southern tradition of using fruit preserves in desserts. We alse have the original recipe for Sachertorte, so you can check it out.

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs, separated 4 large eggs, separated
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1/2 cup (50g) ground pecans 1/2 cup (50g) ground pecans
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) apricot jam 1/2 cup (120ml) apricot jam
• 8 ounces (225g) semisweet chocolate, chopped 8 ounces (225g) semisweet chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 36g (21g saturated)
• Carbohydrates: 53g (35g sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) cake pan and line the bottom with parchment paper.
2. 2.
   In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract.
3. 3.
   In a separate bowl, whisk together the flour, cornmeal, ground pecans, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. 4.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
5. 5.
   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. 6.
   Allow the cake to cool completely in the pan before removing it from the pan and transferring it to a wire rack.
7. 7.
   In a small saucepan, heat the apricot jam over low heat until it becomes a smooth glaze. Spread the glaze over the top of the cake.
8. 8.
   In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
9. 9.
   Allow the ganache to set before serving.

Treat your ingredients with care...

• Pecans — Toasting the pecans before grinding them will enhance their flavor and add a nice crunch to the cake.

Tips & Tricks

• Make sure the egg whites are beaten to stiff peaks before folding them into the cake batter to ensure a light and fluffy texture.
• Use high-quality chocolate for the ganache to ensure a smooth and silky texture.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving advice

Serve the Soulful Sachertorte at room temperature with a cup of coffee or tea.

Presentation advice

Dust the top of the cake with cocoa powder or powdered sugar before serving for an elegant touch.