The SacherTorte Recipe is rich in butter and chocolate and is filled apricot jam, then coated with a flow of melted chocolate.
For the base:
150 g flour,
150 g of dark chocolate,
150 g of butter,
150 g sugar,
1 packet of yeast
For the filling and the topping:
250 g dark chocolate,
250 g of butter,
100 g of apricot jam.
Break up the chocolate and melt it in a water bath. Softened butter at room temperature and then, with a spatula, lavoratene half with half the sugar until creamy consistency of a cream.
One by one, add the yolks to the creamed butter, then enriched also 'never stop mix' with the melted chocolate.
Whip the egg whites until stiff and then in inglobateli compound.
Sift flour of this compound together with the yeast. Pour the batter into a greased and floured mold already or lined with parchment paper and then cook for 1 hour in an oven preheated to 180 degrees.
Remove from the oven, let cool and then deformed. Cut the cake lengthwise to get two bases the same thickness.
Filled the base with melted apricot jam flame low and then recompose the cake. At leisure, you can enrich the base with a wet previously prepared and obtained by mixing a part of rum, a part of water slightly sweetened and a part of coffee.
Melt chocolate in water bath of coverage combined with butter. Whip with mixer cream butter and chocolate, which Then spalmerete on the cake.