Thai-Inspired Sachertorte


Thai-Inspired Sachertorte

Spicy Chocolate Delight: Thai-Inspired Sachertorte

In the vibrant world of Thai cuisine, we have taken the classic Austrian Sachertorte and given it a unique twist. This Thai-inspired Sachertorte combines the rich flavors of dark chocolate with the exotic spices of Thai cuisine. Get ready to indulge in a dessert that seamlessly blends the best of both worlds.

Jan Dec

30 minutes

45 minutes

1 hour 15 minutes

8 servings


Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free

Eggs, Dairy, Gluten

Gluten-free, Dairy-free, Vegan, Egg-free, Paleo


While the original Sachertorte is known for its dense chocolate cake and apricot jam filling, our Thai-inspired version incorporates Thai spices and flavors. We have added a touch of heat with chili powder and infused the cake with lemongrass and ginger for a fragrant and zesty twist. The traditional apricot jam has been replaced with a tangy mango and lime compote, adding a tropical element to this beloved dessert. We alse have the original recipe for Sachertorte, so you can check it out.


  • Calories (kcal / KJ): 420 kcal / 1760 KJ
  • Fat (total, saturated): 24g, 14g
  • Carbohydrates (total, sugars): 47g, 32g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.2g


  1. 1.
    Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
  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 granulated sugar until light and fluffy.
  4. 4.
    Add the eggs, one at a time, beating well after each addition.
  5. 5.
    Sift the flour, baking powder, and chili powder into the bowl with the butter mixture. Mix until well combined.
  6. 6.
    Stir in the melted chocolate, lemongrass, and grated ginger until evenly 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.
    While the cake is baking, prepare the mango and lime compote by combining the mango puree and lime zest in a small saucepan. Cook over low heat for 5 minutes, stirring occasionally. Remove from heat and let it cool.
  10. 10.
    Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
  11. 11.
    Once the cake has cooled, spread the mango and lime compote over the top of the cake.
  12. 12.
    Dust the cake with powdered sugar before serving.

Treat your ingredients with care...

  • Lemongrass — Remove the tough outer layers before finely chopping the tender inner stalks.
  • Ginger — Use a microplane or fine grater to grate the ginger for a smooth texture in the cake batter.
  • Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa for the best flavor.
  • Mango puree — If fresh mangoes are not available, you can use canned mango puree as a substitute.
  • Lime zest — Use a zester or fine grater to zest the lime, avoiding the bitter white pith.

Tips & Tricks

  • For an extra kick of heat, add a pinch of cayenne pepper to the cake batter.
  • Serve the Sachertorte with a scoop of coconut or lemongrass ice cream for a Thai-inspired dessert experience.
  • If you prefer a smoother texture, strain the mango and lime compote before spreading it over the cake.
  • Garnish the cake with fresh mint leaves or edible flowers for an elegant presentation.
  • Store any leftover Sachertorte in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Thai-Inspired Sachertorte at room temperature for the best flavor and texture. Cut the cake into slices and serve on individual dessert plates. Dust each slice with a little extra powdered sugar for a decorative touch.

Presentation advice

To enhance the presentation of the Thai-Inspired Sachertorte, drizzle a small amount of melted dark chocolate over each slice before serving. You can also garnish the plates with a sprig of fresh mint or a slice of fresh mango for an extra pop of color.