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