Sachertorte

Ingredients

While the original Sachertorte is traditionally made with Austrian ingredients, our Spanish adaptation incorporates elements of Spanish cuisine. We have added a touch of Spanish flair by infusing the cake with a hint of orange zest and replacing the traditional apricot jam with a luscious layer of tangy Seville orange marmalade. The result is a harmonious blend of Austrian and Spanish flavors that will tantalize your taste buds. 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) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
• 6 large eggs 6 large eggs
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp salt 1/2 tsp salt
• Zest of 1 orange Zest of 1 orange
• 200g (3/4 cup) Seville orange marmalade 200g (3/4 cup) Seville orange marmalade
• For the glaze: For the glaze:
• 150g (5 oz) dark chocolate, chopped 150g (5 oz) dark chocolate, chopped
• 150ml (2/3 cup) heavy cream 150ml (2/3 cup) heavy cream
• 2 tbsp honey 2 tbsp honey

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 15g)
• Carbohydrates: 52g (Sugars: 35g)
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Stir in the melted chocolate and orange zest until well combined.
6. 6.
   Sift in the flour, baking powder, and salt. Gently fold the dry ingredients into the batter until just incorporated.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once the cake has cooled, carefully slice it in half horizontally.
11. 11.
    Spread a generous layer of Seville orange marmalade on the bottom half of the cake, then place the top half back on.
12. 12.
    For the glaze, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate and honey. Stir until smooth and glossy.
13. 13.
    Pour the glaze over the assembled cake, allowing it to drip down the sides.
14. 14.
    Let the glaze set for at least 1 hour before serving.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Seville orange marmalade — Look for a marmalade made with Seville oranges for a tangy and authentic taste.
• Orange zest — Use organic oranges and wash them thoroughly before zesting to avoid any bitterness.

Tips & Tricks

• To achieve a perfectly moist cake, be careful not to overbake it. Check for doneness with a toothpick and remove from the oven as soon as it comes out clean.
• For an extra touch of indulgence, serve the Sachertorte with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
• If you prefer a sweeter glaze, you can add a tablespoon of powdered sugar to the chocolate glaze mixture.
• To enhance the orange flavor, you can brush the cake layers with a little orange liqueur before spreading the marmalade.
• Leftover Sachertorte can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Sachertorte on a dessert plate, accompanied by a drizzle of chocolate sauce and a dusting of powdered sugar. Garnish with a fresh orange slice or a sprig of mint for an elegant touch.

Presentation advice

To create an eye-catching presentation, place a slice of Sachertorte on a decorative dessert plate. Use a small sieve to dust the plate with cocoa powder, creating a beautiful contrast against the dark chocolate glaze. Add a few fresh raspberries or a sprig of mint as a colorful garnish.