Recipe of the sacher Torte

Portions / number of people:
Preparation time: 15 minutes
Cooking time: 5 minutes
Category: Desserts
Difficulty: Easy

ingredients for the cake:

-50g. pure CACO
-130g. of flour.

the sacher torte

-1vanilla sugar teaspoon.
-2teaspoons of yeast Royal.
-A pinch of salt
-160g. of sugar.
-120g. of butter.

For the filling:
Orange, strawberry, raspberry or apricot jam

For the syrup:
-100grams of sugar.
-1Glass of wine from water.
For coverage:
-200grams of chocolate fondant.
-200ml. liquid cream.
-75grams of butter.

Preheat oven to 180 º
Put in the dry Bowl, the flour, cocoa, yeast, vanilla sugar and salt.
Spray for 20 seconds at maximum speed.
Pour into a bowl and reserve.
Put the butterfly on the blades and add eggs and sugar.
Set 5 minutes away, 40 °, speed 3, when time ends, repeat the operation but not temperature.
Meanwhile, grease and flour a high of 24 cm. of diameter.
When you finish the TH time, add the butter and mix flour and cocoa have prepared and mix all 4 seconds at speed 1.
End of mix with spatula, removing the butterfly and with surround and gentle movements.
Pour the mixture into the mould we have prepared and inserted into the previously pre-heated oven at 180 ° for 25 minutes approximately, click Center to check that it is cooked, the needle has to come clean.
Unmold on a rack and let it cool.
Once cold, cut it in half horizontally, and if desired, do it in three parts.
Bathe it with syrup that is explained below with the help of a spoon.
Fill with apricot jam.
Place the grid on a plate or a source.
Cover with chocolate than coverage of described later and let cool in the refrigerator for a few hours.
The plate is placed under so that fall coverage chocolate.

PREPARATION of syrup: put into the Bowl water and sugar, set 10 minutes, 100 °, speed 1, once completed, add the liqueur and mix.Jam filling is convenient to blend it a few seconds in 5-7-9-progressive speed so it is very thin.

COVERAGE preparation: Put the cream in the bowl and set a 5-minute 100th speed 1, when it begins to boil, without stopping the machine but without temperature, cast the chocolate into small pieces by the opening that will be melting, once melted, add the butter and carefully increase speed until mixed thoroughly, this preparation has to put on the cake when it is still hot, because that is the way that it is all smooth surface.