Sacher torte with rose petal jam

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Buona domenica!

Sacher Torte with Rose Petal Jam

Sacher Torte with rose petals jam

Yes, yes, yes, I know that the Viennese Sacher torte is made with apricot jam … But I’ve just discovered a wonderful rose petals jam, very fragrant and sweet. After having vainly searched on internet an inspiration for recipes with rose petal jam, I decided to try the Sacher torte with petal roses jam. Not to mention it was my very first Sacher Torte! The result is absolutely divine, the perfume of roses is perfect with chocolate.

Sacher torte with rose-petal jam

Ingredients:

For the cake:

6 eggs

150 g sugar

160 ml vegetable oil ( I used Groundnut oil)

75 g flour plus a little ‘flour to flour the pan

20g ground almonds

40 g unsweetened cocoa

baking powder (about 5 g)

vanilla extract

a pinch of salt

butter for buttering the pan

250 g rose petals jam

for chocolate glaze:

380g bittersweet chocolate

30 g sugar

125 ml fresh cream

Preparation time: 30min

Separate the yolks from the whites, beat the yolks with 50 grams of sugar and a pinch of salt, add the Groungnut oil, stirring constantly with a wooden spoon.

Sift together 75g of flour, cocoa, vanilla and baking powder, add the ground almonds.

Whip the egg whites with 100g of sugar and add a half of the resulted compound to the yolks. Sift the flour and cocoa mixture and add the rest of the egg whites.

Pour into a buttered and floured 24cm pan and bake in preheated oven at 180 ° for 45-50 minutes.

Cool on a wire rack for 10 minutes. After the cake is cool cut the cake horizontally into two equal layers.

Meanwhile, prepare the chocolate glaze: Melt the chocolate in a water bath or microwave. Let it cool a moment. Make a syrup with 20 ml of water (2 tablespoons) and 30 g of sugar. Heat the cream in a saucepan until boiling point, but without letting it boil, and incorporate the sugar syrup and water. Toss in the melted chocolate and mix quickly. Let the chocolate glaze cool down for 3-5 minutes.

Brush the 2 layers with rose petals jam and overlap them. Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set. Refrigerate until the glaze is completely set.

And the adventures of Matrioska for Valentine’s Day

 

The little Matrioska was anxious for the encounter with the chocolate man. Will he come for Valentine’s Day … or he had already found on his –chocolate- way a chocolate woman like him? Not having the patience to wait, the little Matrioska ventured to the edge of the world, in the realm of chocolate: everywhere you look there is only an infinite expanse of chocolate and the snowy mountains of flour in the background … Going up on the path of roses petals, Matrioska arrived at the Red Rose … will have met her chocolate man? Matrioska doesn’t want to tell me … citing her “privacy” .