COOKING RECIPE PRESENTATION

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SACHERTORTE

Index

03 preparation . . . . . . . . . . . . . . . . . . . . . .

02 ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . .

01 history. . . . . . . . . . . . . . . . . . . . . . . . .

it was created in 1832 in Vienna by the pastry chef Franz Sacher. The young man, who that day was replacing a sick chef, had the task of preparing a not too sweet chocolate cake in honor of the dinner for Prince Klemens von Metternich. To avoid making mistakes, he decided to combine simple and traditional elements such as chocolate and jam to create a delicate and tasty dessert.

01

history

fOR THE CAKE

• 60 g of 60-70% dark chocolate
• 40 g of fresh cream
• 130 g of butter
• 90 g of granulated sugar
• 2 eggs
• 90 g of 00 flour
• 12 g of bitter cocoa
• 4 g of baking powder
• 100 g of jam of apricots without pieces
• 3 g of salt

FOR THE ICING

• 200 g of 60-70% dark chocolate
• 130 g of fresh cream

ingredients

1. melt the chocolate together with the cream,
2. whisk the eggs, butter and sugar (by hand or in a mixer)
3. add the melted chocolate to the mixture,
4. sift together the flour, baking powder and cocoa and add them to the mixture

preparation

5. Transfer the dough into a mold with a diameter of 15-18 cm lined with baking paper and cook in a preheated oven at 180° for 35-40 minutes.6. When the cake is cold, cut it into two discs and fill the lower one with a layer of jam. apricots.

preparation

7. For the icing, bring the cream to the boil and add the chocolate. 8. When it has cooled, pour the icing over the cake until it is covered.

preparazione