White Party Invitation Wording

My

I think we have talked about this sweet and very closely, so I think any further comment is unnecessary. For those who want to know the story may refer to this link .
cioccolatomane From which I can not love this sweet, intense taste of chocolate and especially for the tip on the acidity of apricot jam, a masterful touch!
As most of you know (and as is shown in the link mentioned above) the original recipe is secret and jealously guarded by the Hotel Sacher in Vienna pastry.
Needless to say, once gained my passion for cooking and pastries I tried to reproduce it now, maybe as much as possible like the original.
Once sieved several cookbooks and sites, I came to formulate a recipe that I find the most appropriate, and that has proved the success of all the tasters, even the finest palate.
carrying the recipe I use an apricot jam made by me, which soon will report the recipe. All right, however any good quality apricot jam.
We come then to the recipe: Ingredients



For the biscuit Sacher


105 g butter 105 g sugar 70 g flour
'00 '
70 grams of dark chocolate 70%
20 g almond flour
6 7 egg yolks


qbdi apricot jam

To the chocolate icing

250 grams of dark chocolate 55%

50 g butter 50 g of water one tablespoon of liquid glucose


How to prepare

Prepare the biscuit. In a double boiler melt the chocolate with the butter, add one at a time being careful not to incorporate air yolks, flour, almond flour and finally the '00 'sieved. Beat the egg whites with sugar and put them together sauce.
Pour the mixture into a baking pan about 25 cm in diameter properly greased and floured and bake in preheated oven at 180 degrees for about 30 minutes.
Prepare the glaze by melting chocolate in a double boiler with the butter, add sugar and boiling water, then mix with an immersion blender, taking care not to incorporate air.
Once cooled cut the cookie in half, spread a layer of apricot jam (if not enough fluid heat it slightly in a saucepan with some water) inside, close an additional layer of jam and spread on surface.

Cover with the chocolate icing and allow to set.