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Recipe
Thai-Inspired Sachertorte
Spicy Chocolate Delight: Thai-Inspired Sachertorte
4.6 out of 5
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.
Metadata
Preparation time
30 minutes
Cooking time
45 minutes
Total time
1 hour 15 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Eggs, Dairy, Gluten
Not suitable for
Gluten-free, Dairy-free, Vegan, Egg-free, Paleo
Ingredients
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.
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200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
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200g (1 cup) unsalted butter, softened 200g (1 cup) unsalted butter, softened
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6 large eggs 6 large eggs
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1 tsp baking powder 1 tsp baking powder
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1 tsp chili powder 1 tsp chili powder
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2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
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1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
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1/2 cup mango puree 1/2 cup mango puree
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Zest of 1 lime Zest of 1 lime
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1/4 cup powdered sugar, for dusting 1/4 cup powdered sugar, for dusting
Nutrition
- Calories (kcal / KJ): 420 kcal / 1760 KJ
- Fat (total, saturated): 24g, 14g
- Carbohydrates (total, sugars): 47g, 32g
- Protein: 6g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
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2.In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
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3.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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4.Add the eggs, one at a time, beating well after each addition.
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5.Sift the flour, baking powder, and chili powder into the bowl with the butter mixture. Mix until well combined.
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6.Stir in the melted chocolate, lemongrass, and grated ginger until evenly incorporated.
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7.Pour the batter into the prepared cake pan and smooth the top with a spatula.
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8.Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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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.
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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.
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11.Once the cake has cooled, spread the mango and lime compote over the top of the cake.
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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.
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