Classic Sacher Torte with Pumpkin Sauce
Experience the exquisite flavors of Sacher Torte, a timeless Austrian chocolate cake with luscious ganache, beautifully paired with a flavorful pumpkin sauce. This nut-free dessert invites everyone to relish the rich, dark chocolate harmonized with the smooth, earthy notes of pumpkin. Each bite is a celebration of sweet, decadent indulgence!
ingredients
- 7 oz dark chocolate (70% cocoa)
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 cup pumpkin puree
- 1/4 cup granulated sugar (for pumpkin sauce)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon (optional)
steps
- 1.
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- 2.
Melt the dark chocolate in a double boiler or microwave until smooth. Let it cool slightly.
- 3.
In a large bowl, cream the softened butter with granulated sugar and vanilla extract until fluffy.
- 4.
Add the egg yolks one at a time, mixing well after each addition, then stir in the melted chocolate.
- 5.
In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture.
- 6.
Sift together the flour, baking powder, and salt; fold into the batter until just combined.
- 7.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
- 8.
For the pumpkin sauce, combine pumpkin puree, granulated sugar, lemon juice, and cinnamon in a saucepan over medium heat. Cook until slightly thickened (about 10 minutes), then cool.
- 9.
Once the torte has cooled, whip the heavy cream and mix in the powdered sugar. Spread the whipped cream on top of the cake and drizzle with pumpkin sauce.
- 10.
Slice and serve, adding extra pumpkin sauce on the plates if desired. Enjoy!
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