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Reciperella´s Sachertorte Version

Reciperella´s Sachertorte Version

Reciperella´s Sachertorte Version

This is my version of sachertorte, it is one of my favorite desserts. I also want to recommend my chocolate cake recipe, you will love it! Good quality chocolate and vanilla extract are important for exceptional flavor.

Reciperella´s Sachertorte Version
Reciperella´s Sachertorte Version
Reciperella´s Sachertorte Version
Reciperella´s Sachertorte Version
Reciperella´s Sachertorte Version
Reciperella´s Sachertorte Version

Ingredients

For the Cake

9 eggs L separated.
1.5 cups granulated sugar
1/4 tsp salt
1.5 cups all purpose flour, sifted 3 times.
3/4 cup almonds, ground
1.5 cups good quality bittersweet chocolate, melted and cooled, slightly.
1 tbsp vanilla extract
1 cup unsaltened butter, softened.

For filling

1 cup apricot jam
1/2 cup rum

For chocolate ganache

2 cups bittersweet chocolate
3/4 cups heavy whipping cream
1/4 cup corn syrup

Instructions

1

Preheat the oven to 375°. Butter and flour a 10-inch bake mold.

2

In a bowl, mix flour and almonds. Set aside.

3

In a stand mixer, whisk the whites and salt until peaks form. Set aside.

4

Immediately, in a stand mixer add sugar and butter until fluffy. Add vanilla and yolks.

5

Add bittersweet chocolate. Then beat the flour and almonds.

6

With spatula, add egg whites. Slowly, take care this part.

7

Bake cake for 50-55 mins. And let it cool completely.

8

Whit a knife, cut the cake in two layers. Mix apricot jam with rum.

9

Spread 1/2 cup of the apricot jam and rum on top and cover with the middle cake layer.

10

Brush the surface with apricot jam and rum the another part of cake.

11

For the ganache, only microwave 90 seconds and mix all ingredients, now cool the ganache for 10 mins. It´s ready for cover all the cake, it´s super easy!

12

You can add gold edible glitter! It´s very pretty!

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