Taiwanese-style Sachertorte

Ingredients

While the original Austrian Sachertorte is known for its dense and rich chocolate flavor, the Taiwanese adaptation incorporates the distinct taste of black tea. Additionally, the Taiwanese version may be slightly less sweet to cater to the preference for less sugary desserts in Taiwanese cuisine. 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) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) brewed black tea, cooled 120ml (1/2 cup) brewed black tea, cooled
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 100g (3/4 cup) powdered sugar, for dusting 100g (3/4 cup) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 42g, 28g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Set aside to cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   In a separate bowl, whisk together the flour, baking powder, and salt.
7. 7.
   Add the dry ingredients to the chocolate mixture, alternating with the brewed black tea. Begin and end with the dry ingredients, mixing until just combined.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. 9.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    Once cooled, dust the top of 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.
• Black tea — Brew a strong cup of black tea and allow it to cool completely before adding it to the cake batter.
• Powdered sugar — Sift the powdered sugar before dusting it on top of the cake for a smooth and even finish.
• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Eggs — Use large eggs at room temperature for better incorporation into the batter.

Tips & Tricks

• For an extra Taiwanese touch, serve the Sachertorte with a side of sweetened condensed milk or a scoop of black sesame ice cream.
• If you prefer a stronger black tea flavor, you can steep the tea leaves directly in the melted butter and strain them out before using.
• To make the cake more moist, brush the layers with a simple syrup made from brewed black tea and sugar before assembling.
• Garnish the cake with fresh berries or edible flowers for an elegant presentation.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Taiwanese-style Sachertorte at room temperature. Cut into slices and enjoy with a cup of hot black tea or a glass of cold milk.

Presentation advice

Dust the top of the cake with a generous amount of powdered sugar for a classic and elegant look. You can also decorate the cake with chocolate shavings or a drizzle of melted chocolate for a more decadent presentation.