Torta Sacher

Sono assolutamente sicura che non potrebbe esistere torta migliore per festeggiare il primo anno del mio dolce blog. Ecco a voi la Sacher, prelibatezza che delizia i palati dal 1832, è forse la torta al cioccolato per eccellenza, io fossi in voi proverei a prepararla perché mangiarla, vi assicuro, vi fará entrare in un’altra dimensione.





150 gr Cioccolato fondente
120 gr Burro
100 gr Zucchero a velo
6 Uova
100 gr Zucchero semolato
80 gr Farina 00
70 gr Fecola di patate

200 gr Marmellata di albicocche

100 gr Cioccolato fondente
100 ml Panna fresca


Scioglie a bagnomaria il cioccolato fondente ridotto in scaglie, poi lascialo intiepidire.
In una ciotola, con l’aiuto delle fruste elettriche, monta il burro fino a quando diventa morbido e cremoso, aggiungi lo zucchero a velo e sbatti ancora qualche minuto. Aggiungi i tuorli, uno alla volta, poi il cioccolato fuso e continua a mescolare fino a quando tutti gli ingredienti sono ben amalgamati.
Con l’aiuto di una spatola di gomma continua a mescolare aggiungendo poco alla volta anche la farina 00 e la fecola di patate setacciate.
In un’altra ciotola sbatti, con le fruste elettriche, gli albumi e quando iniziano a montarsi e prendere volume aggiungi delicatamente lo zucchero continuando a sbattere finchè diventano lucide e ferme.
Incorpora molto delicatamente gli albumi montati a neve un cucchiaio alla volta all’impasto al cioccolato, facendo molta attenzione a non smontarli e compiendo un movimento circolare dal basso verso l’alto.
Rovescia il composto in una tortiera da 24 cm di diametro precedentemente imburrata e infarina e cuoci in forno a 180° per 40/45 minuti circa. Testa la cottura con uno stuzzicadenti che dovrà risultare asciutto, poi sfornala e lasciala riposare una ventina di minuti pre di toglierla della tortiera.

Pareggia la superficie della torta, poi dividila in due dischi e spalmate il primo dei due con la marmellata di albicocche, sovrapponili nuovamente, poi spalma la superficie e i bordi della torta con la marmellata rimasta affinchè la glassa risulti più lucida; lasciala seccare per un quarto d’ora.

In un pentolino scalda la panna e quando ha quasi raggiunto il bollore spegni la fiamma e fai sciogliere i cioccolato fondente tagliato a pezzetti.
Sistema la torta su un disco di cartone appoggiato su un piattino rovesciato, quindi cola al centro la glassa, spargendola con la spatola se necessario, in modo che rivesta la torta completamente. Con un cornetto di carta riempito di glassa, decora la torta con la parola Sacher.
Falla riposare in frigo per almeno 2 ore prima di servirla.

Precedente Cannoncini alla crema pasticcera Successivo Torta Dobos

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