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15 Sep Sachertorte
Ristorante Laita, Altissimo (VI)
Ingredients for the dough
200 grams of butter (room temperature)
200 grams of sugar
160 grams of flour
6 grams of baker’s yeast
50 grams of almond flour
20 grams of cocoa
4 eggs
Ingredients for the icing
50 grams of butter
200 grams of dark chocolate
166 grams of cream
Preparation
Combine the butter and sugar. Then sift in the flours and cocoa, mix and slowly add the eggs, saving the yeast for last. Place the mixture in a buttered pan and cook at 180 degrees Celsius for 20-25 minutes. Remove from the oven and allow to cool. Meanwhile, prepare the icing. Bring the cream to a boil, remove it from the heat and add the dark chocolate and butter. Mix well until smooth.
Cut the cake in half, horizontally and spread apricot jam in the middle of the two pieces, followed by the icing on top. Once the glaze is thickened, serve with a scoop of vanilla ice cream.
Combine the butter and sugar. Then sift in the flours and cocoa, mix and slowly add the eggs, saving the yeast for last. Place the mixture in a buttered pan and cook at 180 degrees Celsius for 20-25 minutes. Remove from the oven and allow to cool. Meanwhile, prepare the icing. Bring the cream to a boil, remove it from the heat and add the dark chocolate and butter. Mix well until smooth.
Cut the cake in half, horizontally and spread apricot jam in the middle of the two pieces, followed by the icing on top. Once the glaze has thickened, serve with a scoop of vanilla ice cream.
Try this dish with a bottle of Dulcis
