Sacher cake (1)
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150 g dark chocolate or hazelnut-150 g of margarine-140 g brown sugar-200 g flour-200 g of soy milk
for the topping: 100 g of dark chocolate or hazelnut-70 g brown sugar-a spoonful of Orange marmalade or apricot, or plum
Melt chocolate in a double boiler; Meanwhile let soften the margarine into small pieces and then add half the sugar, mixing well to obtain a smooth cream. Add the melted chocolate a tablespoon at a time, the other half of the sugar, then the flour alternated to soya milk. Stir well and pour into a baking dish immargarinata and floured, bake at 180° c for 45 min. Remove from the oven, leave to cool and then prepare the topping: far dissolve the sugar with a drop of water in a saucepan; remove from heat and add the grated chocolate, stirring well until melts, put back on the heat for a few minutes and let thicken a bit as long as dumped a drop in the water to form a ball (or a cold stimulus at least, it should be so, but don't worry if it doesn't not matter!). Before you cover the cake, spreading on its surface a layer of jam dissolved in a little water, add the cover and allow to cool, then refrigerate.
(Thanks to Ilaria)
Ma, anche se non l'ho provato, direi che si potrebbe provare a mettere solo 1/2 bustina di lievito così si solleva un po' e quando l'impasto viene tirato fuori dal forno si può provare a tagliarlo a metà e a metterci la marmellata in mezzo piuttosto che sopra...così quando si morde il"ripieno" "esce"...ma nel senso positivo...non che cola tutto fuori!
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