venerdì 3 dicembre 2010

Sacher Torte

It is bombastic and intimidates, but apart from the methodwhich is a little long, you can do easily and gives a great satisfaction!


  •  75 g of dark chocolate
  •  65 g butter
  •  20 g of icing sugar
  •  a pinch of vanilla powder
  •  3 eggs
  •  90 g of sugar
  •  65 g of flour 00
  •  250 g of cream ganache (190 grams dark chocolate -  150 grams cream)
  • 125 g of apricot jam
  • Salt


1. Pick up the chocolate in a bowl, then melt it in a water bath. Meanwhile, in a bowl, mix with a whisk the butter with the sugar, salt and vanilla. When the mixture is blended, add the lightly beaten egg yolks one at a time, stir and add the melted chocolate.

2. A part in a large bowl, whisk together the egg whites with a whisk and add to sugar mixture gently. Finally add the flour. Mix well and pour it into a buttered and floured mold diameter of about 22-24cm and put in preheated oven at 170 degrees for 40 minutes

3. Baked the cake and leave to cool, while you prepare the ganache with: 125 grams of cream and 190 grams of dark chocolate into small pieces. Pour the cream into a saucepan and place it on the stove to heat, bring to the boil, then add the chocolate. Mix thoroughly with a wooden spoon until the chocolate is fully melted and well blended with cream.

4. Remove the cake from the mold by gentle inversion. Cut it in half with a thin knife in order to obtain two disks. With a spatula spread a layer of jam on the first disk, spread the ganache over the cake and close with the second disc.

5. Spread the jam over the entire surface of the cake then cover the cake with remaining ganache. Refrigerate for 20 minutes until the glaze is not solidified.

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