Sachertorte Baci Perugina

Baci® Perugina® Sachertorte

  • 5 ounces butter
  • 4 ounces flour
  • 6 Baci® Perugina®
  • 6 eggs
  • 2 + 5 ounces custard sugar
  • 4 ounces cherry marmelade
  • 4 ounces dairy cream
  • 8 ounces Perugina® dark chocolate
Baci® Perugina® Sachertorte
1 Hour
  • Mince the Baci® Perugina® finelly and put in a double boiler to melt.
  • In a bowl wip the butter ( let it out of the fridge for at least 1 hour the soften) with 5 onces of sugar until it will get soft and foamy. Add the egg yalks and mix well.
  • Add the melted Baci® Perugina®, the flour and the egg whites well wipped hard as a merengue. Drop the dough in a round baking plate and cook at 170° C for 40 minutes.
  • Prepare the glaze by melting the dark choccolate with the cream and the 2 onces of sugar. When ready and cold cut in half and spread with the marmelade.
  • Replace the half and cover with the glaze.