Sacher torte: how to make it at home with a recipe from pastry chef Loretta Fanella of Casa&Bottega
In Rome, just steps from Piazza Navona and Campo de' Fiori, we find Casa&Bottega, featuring the creations of pastry chef Loretta Fanella: from macarons to cookies, from fruit-flavored candies to chocolates, from single-serving spoon desserts to cakes like this exceptional Sacher Torte.
Ingredients:
- 3 eggs
- 90 g sugar
- 65 g butter
- 75 g dark chocolate
- 65 g flour
- 1 pinch of salt
For the icing: 125 g cream 185 g dark chocolate.
To complete: 150 g of apricot jam.
Procedure
Beat the eggs, sugar, and salt for about 10 minutes. Separately, melt the chocolate with the butter and mix until well emulsified. Gently fold the chocolate into the eggs, gradually incorporating the sifted flour. Once the mixture is smooth, pour it into a 22 cm cake pan and bake at 180°C for about 25 minutes. Remove from the oven and let cool. Cut the cake in half and fill with apricot jam. Top with the top cake and finish with a layer of jam to make the surface fairly smooth. To make the glaze, heat the cream well, pour it over the chocolate, and let it melt for 10 minutes. Use an immersion blender to complete the glaze and pour it over the cake until completely covered. Let cool for about 15 minutes and serve.
Casa&Bottega, Via dei Coronari, 183, Rome. Tel. 06 686 4358. Facebook page.
