Sachertorte

Ingredients

While the original Sachertorte is known for its dense chocolate cake and apricot jam filling, this Vietnamese-inspired version adds a touch of Vietnamese flair. We incorporate fragrant spices like cinnamon and star anise, and replace the apricot jam with a luscious layer of sweetened condensed milk infused with pandan leaves. 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, separated 6 large eggs, separated
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground star anise 1/4 tsp ground star anise
• 1/4 tsp salt 1/4 tsp salt
• 1/2 cup sweetened condensed milk 1/2 cup sweetened condensed milk
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• Optional: powdered sugar for dusting Optional: powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 35g
• Protein: 7g
• Fiber: 2g
• Salt: 0.3g

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 sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, cinnamon, star anise, and salt.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the melted chocolate. Mix until well combined.
7. 7.
   In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    While the cake is baking, prepare the pandan-infused condensed milk. In a small saucepan, heat the condensed milk and pandan leaves over low heat for 5 minutes. Remove from heat and let it cool completely.
11. 11.
    Once the cake has cooled, spread the pandan-infused condensed milk evenly over the top.
12. 12.
    Optional: Dust the cake with powdered sugar for a decorative touch.
13. 13.
    Slice and serve the Vietnamese-inspired Sachertorte.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Pandan leaves — Look for pandan leaves in Asian grocery stores. If unavailable, you can substitute with vanilla extract.
• Sweetened condensed milk — Ensure the condensed milk is sweetened and not evaporated milk.

Tips & Tricks

• For an extra Vietnamese touch, serve the Sachertorte with a side of Vietnamese coffee or jasmine tea.
• If you prefer a stronger pandan flavor, you can add a few drops of pandan essence to the condensed milk.
• Dust the cake with powdered sugar just before serving for an elegant presentation.
• Allow the cake to cool completely before spreading the condensed milk to prevent it from melting.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese-inspired Sachertorte at room temperature or slightly warmed. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, garnish each slice of Sachertorte with a sprig of fresh mint or a dusting of cocoa powder. Serve on a decorative plate or cake stand.