SOFT SACHER TART, is an easy and quick dessert, it is a reinterpretation of the famous SACHER CAKE. An irresistible and delicious TART absolutely worth making. The soft sacher tart is very simple to make, but for a good result it is necessary to use the smart mold for soft tart. The soft sacher tart is perfect for any occasion, breakfast, snack, or as a dessert after a meal.
But now let’s go to the kitchen and I’ll show you how to prepare the SOFT SACHER TART
- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 2 tbsps milk
- 1 tsp baking powder
- 3/4 cup apricot jam
- 5 oz 60% dark chocolate
- 1/2 cup whipping cream
Tools
- 1 Cake Pan
- 1 Hand Whisk
- 1 Kitchen Scale
Steps
Let’s start preparing the
Let’s start preparing the soft tart, whisk with a hand whisk the eggs with the sugar until light and fluffy.
Add the milk, oil and continue to whisk the mixture.
Add the flour, unsweetened cocoa and baking powder, sifted, and whisk again until a creamy, lump-free dough is obtained.
Pour it into a smart mold of 9 inches, previously buttered, and level it with a spatula.
Bake in a preheated static oven at 350°F for about 25 minutes. Once the tart is ready, take it out of the oven and let it cool.
Prepare the CHOCOLATE GANACHE cream
First, chop the dark chocolate into pieces, using a knife and set aside.
Pour the fresh cream into a saucepan, over moderate heat. As soon as it reaches a boil, add the chopped dark chocolate and stir. After 2 minutes, when the chocolate is almost completely melted, remove the saucepan from the heat and stir.
Let it cool at room temperature for 30 minutes
Fill the indentation created on the cake with the apricot jam, leveling it well.
Pour the ganache over the jam, leveling it.
Decorate the soft sacher tart with dark chocolate shavings.
Enjoy your dessert!!
Marge’s Tips
The cake should be stored in the refrigerator well covered and consumed within a maximum of three days
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