Teresa's Recipes
Sachertorte Mocha
Delight in the rich and decadent flavors of Sachertorte Mocha, a luxurious chocolate cake that beautifully marries the intense allure of dark chocolate with a robust coffee essence. Each slice is layered with velvety apricot jam, providing a delightful contrast of sweetness that elevates the cake to new heights. Originating from the illustrious Hotel Sacher in Vienna, this torte is not just a dessert but a piece of culinary history, crafted for royalty and celebrated by chocolate lovers around the world. Perfect for special occasions, gatherings, or an indulgent afternoon treat, serve it with a generous dollop of whipped cream for a truly unforgettable experience that will leave your guests enchanted.
Ingredients
- 200g, chopped Dark chocolate
- 100g, plus extra for greasing Unsalted butter
- 150g Granulated sugar
- 4, separated Eggs
- 75g, sifted All-purpose flour
- 2 tablespoons Instant coffee granules
- 2 tablespoons Hot water
- 150g Apricot jam
- for dusting Cocoa powder
- for serving Whipped cream
Dietary Notes
- Servings: 10
- Dish Type: Dessert
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Calories: 450
- Fat: 28g
- Carbs: 40g
- Protein: 6g
- Sodium: 100mg
- Sugar: 25g
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
- In a heatproof bowl, melt the chopped dark chocolate and unsalted butter together over a pan of simmering water, stirring occasionally until the mixture is smooth. Remove from heat and let cool slightly.
- In a separate mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and fluffy, indicating that air has been incorporated.
- Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking continuously until fully combined and smooth.
- In a small bowl, dissolve the instant coffee granules in hot water until fully dissolved. Stir this coffee mixture into the chocolate batter, blending well.
- Gently fold in the sifted all-purpose flour using a spatula, taking care not to overmix, which can deflate the batter.
- In a clean, dry bowl, whip the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the chocolate batter in three additions, ensuring the mixture remains light and airy.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- When the cake is completely cool, spread an even layer of apricot jam over the top and sides of the cake, creating a glossy finish.
- To serve, cut the cake into slices and accompany each slice with a dollop of whipped cream, dusting with cocoa powder for an elegant touch.
Tips
- For an extra coffee kick, consider adding a splash of coffee liqueur to the batter.
- This torte pairs beautifully with a rich, dark coffee or a glass of dessert wine.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.