Mix all the ingredients together (except oil and chocolate) into a mixing bowlwith a whisk for 5min. medium speed. Melt the chocolate to 40C and mix with oil.Add the oil and chocolate and mix again with low speed till it's homogeneous. Pour 200 gr for a 16cm ring and bake to an internal temperature to 92 to 95C.
Pipe the vivafil in between the 2 layer of cake.
Coat the cake with a thin layer of ganache and let set in refrigerator.
Warm up the ganache at 30 to 32C and pour over the cake as a coating.
When baked and cooled down cut the sacher in 2.
Spread the 100gr apricot filling in between the 2 layers of Sacher.
Coat the layer cake with some of the chocolate coating warmed up to avoid having air bubbles during the final coating.
351.76Kcal
Energy
1469.74Kj
Energy
19.13g
Fat
8.95g
Saturates
37.93g
Carbohydrates
28.51g
Sugars
*
| Energy 351.76Kcal | ||
| Energy 1469.74Kj | ||
| Fat 19.13g | ||
| Saturates 8.95g | ||
| Carbohydrates 37.93g | ||
| Sugars 28.51g | ||
| Fibers 2.71g | ||
| Protein 5.34g | ||
| Salt 0.43mg |
