Ingredients:
For the cake (mold 26 cm):
150 gr. dark chocolate fondant 6 eggs · 150 gr. of flour · 240 gr. sugar · 150 gr. of butter · 50 gr. baking powder · Salt · Raspberry jam for the filling.
For coverage:
150 gr. of melting chocolate · 50 cl. of water · 50 gr. unsalted butter.
Preparation:
We are going to make this Sacher with raspberry jam. Yeah, I already know that the original has apricot jam, but the truth is that it can even be made with bitter orange, which is also doing very well.
· Melt the chopped chocolate and butter in the microwave, or turning it in a saucepan over the fire.
· Mix the flour in a bowl, sugar, the eggs, yeast and a pinch of salt. Beat well, Add the melted chocolate and mix until you get a homogeneous mixture..
· Grease the mold with butter (or put baking paper), pour the mixture and put in the oven 160 ºC for fifty minutes. The temperature should not be very high so that the cake does not crack, but it can reach up to 180ºC depending on the power of the oven..
· For coverage: Heat the chopped chocolate with the butter and water in a saucepan and stir until the mixture melts..
· Now, the assembly: Prick the cake with a toothpick to check that it is done. let cool, unmold and cut horizontally, as if it were a sandwich, trying to make both parts symmetrical. Fill with raspberry jam (or whatever we want), cover with chocolate and let cool in the refrigerator.
The Chocolate Watchband is a ye-yés music band that is perfect for this recipe. Those maracas that sound from the beginning of “Don’t need your lovin’” they cheer up a lot while you cook.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954.
