Recipe of a chocolate cake Sacher !!!!! To lick your fingers
Learn more about Héctor Herrera
Ingredients12 portions
Preparation
Melt the chocolate in a water bath.
Cream the butter and sugar, add the yolks slowly.
Apart make a meringue with the egg whites and sugar.
Place the melted chocolate in the mixture of the yolks, with a balloon whisk wrap the meringue inside the chocolate mixture.
Add sifted flour and baking powder.
Grease and flour a 25cm round mold.
Bake at 200˚C until cooked.
Cut the cake and moisten with the rum syrup.
Fill with apricot jam, place the lid and varnish with jam and let dry. Cover with the Ganache.
Preparation of the Ganache: Melt the chocolate in a water bath, add the cream and mix perfectly.
Preparation of rum syrup: Heat the water, add sugar and lemon rind or cinnamon, let it boil to reduce and add rum (hot is added to the cake).
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