Sachertorte

Yesterday I spend a good  Sunday with a group of friends and movie fans.
So I decided to make this sachertorte of course in reference to Nanni Moretti's "Bianca"  and accompanying it with a Mont Blanc about which I will post the recipe soon!

Ingredients:

• 5.29 OZ (150 grams) dark chocolate
• 5.29 OZ (150 grams)  of butter
• 5.29 OZ (150 grams)  sugar
• 4 eggs
• 5.29 OZ (150 grams) of flour (flour ½ and  ½ starch)
• ½ teaspoon of baking powder
• 1 pinch of salt
• 7.05 OZ (200 grams) of apricot jam
• 2 tablespoons rum

To finish:

• 8.82 OZ (250 grams) dark chocolate
• 5.29 OZ (150 grams) of butter

Time: 2 hours
Oven: 320 ° F

Fig.1

Fig.2

Melt chocolate in double saucepan.
In a large bowl, work the butter softened at room temperature 

with half the sugar, add the egg yolks (set aside the egg whites) and frothy.
Add melted chocolate and mix gently, pour the flour and baking powder (fig. 1).

Whip the egg whites with a pinch of salt and the remaining sugar(fig. 2). Add them into the mixture from the bottom upwards.
Pour into a round buttered cake pan (8 inches Ø) with zipper(fig. 3), standardize the level and bake for 45/50 minutes at 320° F. 

Fig.3

Fig.4

For the last 20 minutes of cooking cover with a sheet of greaseproof paper to prevent drying out.

Remove from the oven and allow to cool(fig. 4), unmold and cut in half.

Fill with jam heated in a double saucepan, leaving aside 3 tbsp.

Fig.5

Prior to his leaving the jam to solidify(fig. 5) then recompose the cake, brush with 3 tablespoons of jam heated with 2 tablespoons of rum.

For the finishing melt the chocolate and butter in double saucepan, stirring with a whisk. Allow to cool and then spread on the cake. Serve after finishing is both well solidified.So that the filling of jam is well absorbed is advisable to prepare the base and fill with a few hours in advance, or even the night before.

See the recipe in printable PDF

Hearts with jam

Ingredienti

• 7.05 OZ (200 grams) of corn flour
• 7.05 OZ (200 grams) potato starch
• 3.53 OZ (100 grams) sugar
• 3.53 OZ (100 grams) of butter
• 2 eggs
• 1 small glass of rum
• 1 teaspoon of vanilla extract
• 13.53 OZ (100 grams)  apricot jam

Time: 45 minutes
Oven: 356° F

Fig.1

 Mix the butter after it softened at room temperature with the sugar and the eggs until frothy.
Add the corn flour, rum and then the starch a bit at a time.
Mix with the vanilla.
Take the molds, grease with a little butter and fill half of them with the mixture, add a tablespoon of jam and then cover with more dough.
Bake at 356° F for 30 minutes.
Turn out immediately and cool.
Sprinkle with powdered sugar.

See the recipe in printable PDF