Sachertorte with Habanero Hot Chili Pepper Balsamic glaze
Have you ever thought about adding a kick of spiciness to a chocolate cake? If not, you should definetly try! Do it yourself or simply add a drizzle of Hot Chili glaze to an already made one.
Have you ever thought about adding a kick of spiciness to a chocolate cake? If not, you should definetly try! Do it yourself or simply add a drizzle of Hot Chili glaze to an already made one.
For the Cake:
150g dark chocolate (70% cocoa)
150g softened unsalted butter
150gr granulated sugar
6 separated large eggs
150g all-purpose flour
1 tsp vanilla extract
pinch of salt
For the filling:
200g apricot jam
For the Glaze:
200g dark chocolate (70% cocoa)
200ml heavy cream
Mazzetti Hot Chili Pepper glaze to taste
For the Cake:
5.3 oz dark chocolate (70% cocoa)
5.3 oz softened unsalted butter
5.3 oz granulated sugar
6 separated large eggs
5.3 oz all-purpose flour
1 tsp vanilla extract
pinch of salt
For the filling:
7 oz apricot jam
For the Glaze:
7 oz dark chocolate (70% cocoa)
6.8 fl oz heavy cream
Mazzetti Hot Chili Pepper glaze to taste
Preheat your oven to 170°C (340°F). Grease and line a 9-inch (23 cm) springform pan. Melt the dark chocolate in a heatproof bowl over simmering water (double boiler method). Let it cool slightly. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract. In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the flour into the chocolate mixture, followed by the whipped egg whites. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the dark chocolate, stirring until smooth and glossy.
Place the cake on a wire rack over a baking sheet to catch any drips. Pour the chocolate glaze over the cake, allowing it to cover the top and sides evenly. Let the glaze set at room temperature before serving.
Once ready to serve, cut a slice, put it on a single serving plate and spread on the top a generous drizzle of Mazzetti's Hot Chili Balsamic glaze for your perfect sweet and spicy dessert!
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