Made specifically on Florek’s request.\u00a0 I went with Mary Berry’s recipe, poshed it up by using 66% Valrhona chocolate and Bonne Maman apricot conserve and ended up with extremely good and luxurious chocolate treat.<\/p>\n
140 g of Valrhona melted and cooled slightly, while 140 g of soft butter got creamed up in the kitchen aid with 115 g of caster sugar. Chocolate in, 5 egg yolks one by one, a touch of vanilla extract. 85 g of ground almonds, 55 g of plain flour. 5 egg whites whipped stiff and slowly added to the rest. Baked for about 40 minutes in 180 degrees. The house smelled like chocolate heaven.<\/p>\n
Once baked and cooled, I sliced it in half and generously spread the jam, then brushed it on top and the sides of the cake as well. And finally a fab, silky ganache made of 140 g of Valrhona and 200 ml of double cream.\u00a0 Better the next day, we both agreed. \ud83d\ude42<\/p>\n
Made specifically on Florek’s request.\u00a0 I went with Mary Berry’s recipe, poshed it up by using 66% Valrhona chocolate and Bonne Maman apricot conserve and ended up with extremely good and luxurious chocolate treat. 140 g of Valrhona melted and cooled slightly, while 140 g of soft butter got creamed up in the kitchen aid … Continue reading Sachertorte.<\/span> ![\"\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2017\/09\/received_10155273666344230.jpeg\")
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