Baci Perugina Sachertorte

Baci Perugina Sachertorte

Baci Perugina Sachertorte

'Tis the season for desserts! A delicious and decadent cake, you are going to want to give this recipe a try!

Serves: 4


5 Ounces butter
4 Ounces flour
6 Baci Perugina
6 Eggs
2 + 5 ounces custard sugar
4 Ounces Bonne Maman Cherry Preserve
4 Ounces dairy cream
8 Ounces Perugina Dark Chocolate


  1. Mince the Baci Perugina finely and put in a double boiler to melt. In a bowl whip the (butter soften for an hour prior to) with 5 ounces of sugar until it will get soft and foamy. Add the egg yolks and mix well.
  2. Add the melted Baci Perugina, the flour and the egg whites (whipped as a merengue). Drop the dough in a round baking plate and cook at 170° C for 40 minutes.
  3. Prepare the glaze by melting the Perugina Dark Chocolate with the cream and the 2 ounces of sugar. When ready and cold cut in half and spread with Bonne Maman Cherry Preserve. Replace the half and cover with the glaze.
  4. Enjoy!
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