Chocolate, Amaretti and Orange Pudding (Bonet Piemontese)
10
min
Easy
Sachertorte
The intense flavour of chocolate and the sweetness of apricot jam come together in this iconic Austrian dessert.
- Difficulty
- Medium
- Prep Time
- 40 min
- Cook Time
- 60 min
- Servings
- 8 people
Ingredients
- Bitter Cocoa Powder (250 g box), 1 bag
- Powdered sugar (125 g bag), 300 g
- Pure Vanillin (Box of 50 Double Sachets), 1 bag
- dark chocolate for the cake, 100 g
- butter for the cake, 90 g
- sugar for the cake, 100 g
- eggs for the cake, 5
- plain flour for the cake, 100 g
- apricot jam for the cake, 100 g
- softened butter for the icing, 15 g
- dark chocolate for the icing, 125 g
- coffee for the icing, 6 tablespoons
Method
Melt the 100 g of chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and leave to cool.
Beat the butter and sugar until light and fluffy. Separate the egg yolks from the whites. Gradually add the egg yolks. Stir in the cooled melted chocolate, continuing to mix.
Gradually add the sifted flour and Ar.pa unsweetened cocoa powder. Whisk the egg whites until stiff and gently fold them into the mixture. Pour the batter into a springform tin.
Bake in a preheated oven at 160°C for approximately 60 minutes. Leave the cake to cool in the tin.
Slice the cake horizontally and fill it with the apricot jam.
Next, prepare the icing. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Add the coffee and mix well. Stir in the Ar.pa icing sugar and Ar.pa vanillin.
Cover the top and sides of the cake with the icing.
Beat the butter and sugar until light and fluffy. Separate the egg yolks from the whites. Gradually add the egg yolks. Stir in the cooled melted chocolate, continuing to mix.
Gradually add the sifted flour and Ar.pa unsweetened cocoa powder. Whisk the egg whites until stiff and gently fold them into the mixture. Pour the batter into a springform tin.
Bake in a preheated oven at 160°C for approximately 60 minutes. Leave the cake to cool in the tin.
Slice the cake horizontally and fill it with the apricot jam.
Next, prepare the icing. Melt the butter and chocolate in a heatproof bowl over a pan of simmering water. Add the coffee and mix well. Stir in the Ar.pa icing sugar and Ar.pa vanillin.
Cover the top and sides of the cake with the icing.
