sachertorte

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sachertorte

Name: sachertorte
Prep time: 45 min
Total time: 45 min
Yield: 9 Porções
Ingredients: 100 g Butter; 4 unit(s) Eggs; 320 g Dark chocolate; 100 g Unleavened Wheat Flour; 250 g Fresh cream; 130 g powdered sugar; 1 teaspoon Vanilla essence; 80 g Apricot Jam; 20 g Milk chocolate

🇧🇷Brazil

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View in original language

(Português)

45 min(s)

9 servings

Marcus Vinicius

@marcusviny7

Ingredients
Recipe

Butter100 g
Eggs4 unit(s)
Dark chocolate320 g
Unleavened Wheat Flour100 g
Fresh cream250 g
powdered sugar130 g
Vanilla essence1 teaspoon
Apricot Jam80 g
Milk chocolate20 g

Beat the butter to the point of ointment with 30g of sugar using an electric mixer.
Separate the whites from the yolks and add the yolk one by one, beating with the mixer.
Melt 120g of chocolate and let it come to room temperature. Incorporate the mixture.
Add the vanilla essence and beat some more. Reserve.
Beat the egg whites and add another 100g of powdered sugar until you get a nice meringue.
Add the meringue to the mixture alternating with the sifted flour.
Divide into two equal proportions and bake at 180°C for 25 minutes or until you stick with a toothpick and come out dry. Allow to cool to room temperature and then place in the fridge to set.
Boil fresh cream and pour over 200g of chocolate. Wait a few minutes and stir until you get a homogeneous mixture. Add 90g of butter.
Spread the apricot jam over the first dough. Place the second dough inverted and cover with the jam.
In a mold with a grid, dip the cake in the chocolate ganache and wait until it uniforms and acquires texture.
Transfer to a plate. Melt the milk chocolate and with a fine pastry nozzle, write the word Sacher. After that, serve.

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