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sachertorte
🇧🇷Brazil
•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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