Baci Perugina Sachertorte

Name: Baci Perugina Sachertorte
Yield: 4
Ingredients: 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

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

Baci Perugina Sachertorte

Rated 5 stars by 1 users

Servings

Ingredients

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

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Directions

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.
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.
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.
Enjoy!

Filed in: Chocolate, Dessert, italy

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Baci Perugina Sachertorte

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