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Tort Sacher

Tort Sacher


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Melt 100 gr chocolate on a steam bath. After it has melted, add the rum and incorporate it into the chocolate.

We mix the soft butter with the sugar and the salt powder.

Mix very well, then add one egg. Stir until each egg is incorporated, one at a time. Add flour and baking powder and mix. Add melted chocolate and cocoa. I was mixing for the last time.

We take a round tray, provided with baking paper. Wet the paper a little on the back, so it will sit nicely in the form of baking. Pour the composition and beat the table tray a little, so that the composition fits nicely and evenly.

Put in the preheated oven, and let it bake for about 60 minutes, over medium heat.

After baking (possibly test with a skewer stick, prick the top in a few places, if the stick comes out clean, it means that the top is baked.)

Let it cool in the baking dish for about 10 minutes, then take it out on a grill and let it cool completely.

Meanwhile, melt 300 gr of dark chocolate on a steam bath. If necessary, add a cube of butter and mix.

After the whole countertop has cooled, cut the lid off the countertop, remove it, then cut the countertop into two or three layers, depending on how thick it is. I cut into three layers.

Place the first layer on a plate, put 2-3 tablespoons of apricot jam and spread well, to absorb a little and the top. Place the second layer, add 2-3 tablespoons of apricot jam and finish with the last layer of top.

Press a little to be even, then pour the melted chocolate, so that the whole cake is nicely dressed.

Ideally, I think it would be to cover it in a thin layer of chocolate cream, and only then to glaze it, so it will come out with perfect edges.

Let cool until serving.

It is a tasty, satisfying cake that I recommend you enjoy piece by piece!


Video: Tort Sacher pas cu pas. JamilaCuisine (July 2022).


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