Coconut Sacher Torte

 

Coconut Sacher Torte

This recipe combines the classic richness of a Sacher Torte with the tropical sweetness of coconut. It's a decadent and elegant dessert that's perfect for special occasions.

Yields: 8-10 servings

Prep time: 30 minutes

Cook time: 15-20 minutes

Total time: 45-50 minutes

Ingredients:

For the Sponge Cake:

• 6 large eggs, separated¹
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• Pinch of salt
• 1 teaspoon vanilla extract²

For the Coconut Filling:

• 1 (14 ounce) can sweetened condensed milk
• 1 cup shredded coconut
• 1/4 cup coconut milk
• 1 teaspoon coconut extract
• Pinch of salt

For the Chocolate Glaze:

• 6 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 tablespoon light corn syrup

Instructions:

Make the Sponge Cake:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating until glossy and meringue is formed.
3. In a separate bowl, whisk egg yolks with remaining 3/4 cup sugar and vanilla extract until pale and thick.
4. Sift flour, cocoa powder, and salt over the yolk mixture. Gently fold until just combined.
5. Gently fold the egg whites into the yolk mixture in two batches, being careful not to deflate.
6. Pour batter into the prepared pan and spread evenly.
7. Bake for 12-15 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cake cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

Make the Coconut Filling:

1. In a medium saucepan, combine sweetened condensed milk, shredded coconut, coconut milk, coconut extract, and salt.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
3. Remove from heat and let cool slightly.

Assemble the Torte:

1. Once the cake is completely cool, carefully peel off the parchment paper.
2. Spread the cooled coconut filling evenly over the cake.
3. Roll up the cake tightly, starting from one of the short sides.
4. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours, or until firm.

Make the Chocolate Glaze:

1. In a heatproof bowl set over a pot of simmering water, melt chocolate, butter, and corn syrup, stirring occasionally, until smooth.
2. Remove from heat and let cool slightly.

Glaze and Serve:

1. Unwrap the chilled cake and place it on a serving platter.
2. Pour the chocolate glaze over the cake, allowing it to drip down the sides.
3. Let the glaze set slightly before slicing and serving.

Tips:

• For a richer flavour, use high-quality dark chocolate for the glaze.
• To prevent the cake from cracking, roll it up while it's still slightly warm.
• You can garnish the torte with toasted coconut flakes or fresh coconut shavings.
• This torte can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition Information (Approximate, per serving):

• Calories: 400-500
• Fat: Coconut Sacher Torte

This recipe combines the classic richness of Sacher Torte with the tropical sweetness of coconut. The result is a decadent and indulgent dessert.

Ingredients:

For the Sponge Cake:

• 6 large eggs, separated
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut

For the Apricot Filling:

• 1 (10-ounce) jar apricot preserves

For the Chocolate Ganache:

• 1 cup heavy cream
• 12 ounces semisweet chocolate, chopped
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Make the Sponge Cake:
• Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
• In a large bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1/4 cup sugar, beating until glossy.
• In a separate bowl, whisk egg yolks with remaining 3/4 cup sugar until pale and thick.
• Sift flour, cocoa powder, and salt over the yolk mixture and gently fold.
• Gently fold the egg whites into the yolk mixture in two batches, being careful not to deflate.
• Fold in the shredded coconut.
• Pour batter into the prepared pan and spread evenly.
• Bake for 10-12 minutes, or until a toothpick inserted into the centre comes out clean.
• Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
• Let cool completely.
2. Make the Apricot Filling:
• Warm apricot preserves in a saucepan over low heat until melted and smooth.
3. Make the Chocolate Ganache:
• Heat heavy cream in a saucepan over medium heat until simmering.
• Remove from heat and pour over chopped chocolate.
• Let stand for 5 minutes, then stir until smooth and glossy.
• Stir in butter and vanilla extract.
4. Assemble the Torte:
• Spread the apricot filling evenly over the cooled cake.
• Pour the chocolate ganache over the apricot filling and spread evenly.
• Refrigerate for at least 2 hours, or until set.
5. Serve:
• Cut into squares and serve.

Nutrition Information (Approximate, per serving):

• Calories: 500-600
• Fat: 30-40g
• Protein: 5-7g
• Carbohydrates: 50-60g
• Sugar: 40-50g

Tips:

• Ensure egg whites are at room temperature for optimal volume.
• Don't over-mix the batter to keep the sponge cake light and airy.
• Roll the cake while it's still warm to prevent cracking.
• You can garnish the torte with additional shredded coconut or chocolate shavings.
• For a more intense chocolate flavour, use dark chocolate for the ganache.
• To make ahead, assemble the torte and refrigerate for up to 2 days.

Enjoy your delicious Coconut Sacher Torte!