Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/2 cup sweetened shredded coconut
- 1/4 cup apricot jam
- 1/4 cup dark chocolate chips
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
- Piping bag with small round tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and dust with cocoa powder.
2. In a large mixing bowl, sift together the flour and cocoa powder. Add the granulated sugar and mix well.
3. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. In another bowl, cream the butter until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
5. Fold the egg whites into the butter mixture, then gently fold in the flour mixture and shredded coconut.
6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
8. In a double boiler or microwave-safe bowl, melt the apricot jam over low heat. Brush the jam over the top and sides of the cake.
9. Melt the dark chocolate chips in a double boiler or microwave-safe bowl. Stir in the heavy cream and powdered sugar until smooth. Transfer the mixture to a piping bag with a small round tip.
10. Pipe the chocolate mixture in a zigzag pattern over the top of the cake. Let the chocolate set for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 350
Total fat: 21g
Saturated fat: 13g
Cholesterol: 125mg
Sodium: 40mg
Total carbohydrates: 36g
Dietary fiber: 3g
Total sugars: 22g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Raspberry or strawberry jam can be used instead of apricot jam.
- Milk chocolate chips can be used instead of dark chocolate chips.
Variations:
- Add chopped nuts, such as almonds or hazelnuts, to the batter for added texture.
- Top the cake with whipped cream and fresh berries for a lighter version.
- Use white chocolate chips instead of dark chocolate chips for a sweeter topping.
Tips and Tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a piping bag with a small round tip to create a neat and even chocolate zigzag pattern.
- Let the chocolate set for at least 10 minutes before serving to prevent it from smudging.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave individual slices for 10-15 seconds to warm them up before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar for a classic look.
Garnishes:
Top the cake with toasted coconut flakes or fresh berries for a pop of color.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested Side Dishes:
Fresh fruit salad or a side of whipped cream would complement the cake well.
Troubleshooting Advice:
- If the cake sinks in the middle, it may not have baked long enough or the oven temperature may have been too low.
- If the cake is too dry, it may have been overbaked or not enough butter or eggs were used.
Food Safety Advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
Sachertorte is a traditional Austrian chocolate cake that was first created in 1832 by Franz Sacher. It is typically served with whipped cream or a side of fruit.
Flavor Profiles:
This coconut sachertorte has a rich chocolate flavor with a hint of sweetness from the shredded coconut and apricot jam.
Serving Suggestions:
Serve the cake as a dessert after a dinner party or for a special occasion.
Related Categories
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Region: Austrian
Taste: Rich, Sweet, Coconutty, Chocolatey, Moist