Sachertorte

Ingredients

This Turkish-inspired Sachertorte recipe incorporates Turkish coffee and pistachios, which are commonly used in Turkish desserts. The traditional apricot jam glaze is also replaced with a pomegranate glaze, adding a tangy and fruity element to the dessert. 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 (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 6 large eggs, separated 6 large eggs, separated
• 1/4 cup Turkish coffee, cooled 1/4 cup Turkish coffee, cooled
• 1/2 cup pistachios, chopped 1/2 cup pistachios, chopped
• 1/2 cup pomegranate juice 1/2 cup pomegranate juice
• 1/4 cup granulated sugar 1/4 cup granulated sugar

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 27g (16g saturated)
• Carbohydrates: 47g (34g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
2. 2.
   In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition.
4. 4.
   Melt the chocolate in a double boiler or in the microwave, stirring occasionally until smooth. Let it cool slightly.
5. 5.
   Add the melted chocolate and Turkish coffee to the butter mixture and mix until well combined.
6. 6.
   In a separate bowl, beat the egg whites until stiff peaks form.
7. 7.
   Fold the egg whites into the chocolate mixture, then fold in the flour and chopped pistachios.
8. 8.
   Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
10. 10.
    In a small saucepan, combine the pomegranate juice and sugar. Bring to a boil, then reduce the heat and simmer for 5-7 minutes, or until the mixture thickens and becomes syrupy.
11. 11.
    Brush the pomegranate glaze over the top and sides of the cake. Let it set for 10 minutes before serving.

Treat your ingredients with care...

• Pistachios — Make sure to chop the pistachios finely so that they are evenly distributed throughout the cake batter.

Tips & Tricks

• Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
• Use high-quality dark chocolate for the best flavor.
• Let the cake cool completely before brushing on the pomegranate glaze to prevent it from melting.

Serving advice

Serve the Sachertorte with a dollop of whipped cream and a sprinkle of chopped pistachios.

Presentation advice

Garnish the Sachertorte with fresh pomegranate seeds and a dusting of cocoa powder for an elegant presentation.