Great esteem for the alchemist of chocolate:
Guido Castagna,
great innovator of tradition
Chocolate Piedmont
his creations are very refined taste,
as in the case of this revolutionary Sacher, where
the apricot jam is replaced
by a delicious hazelnut cream,
when you serve this wonder, do not forget the cream
that will give a touch of class to this
sweet wonderful!

Recommended wine:
Barolo Chinato Chaplain,
precious wine from
soft taste warm and persistent.

And now … LIGHT THE FIRES!

INGREDIENTS:

For the sponge cake with chocolate:

-100g Flour

-75g Sugar

-140g Of dark chocolate

-50g Of corn starch

-6 Eggs

-100g Sugar

-1 Teaspoon baking powder

For the filling:

-200g Of Nutella

-100g Of white chocolate

-For The ganache:

-150g Of dark chocolate

-150g Cream

-30 G of glucose

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Prepare the sponge cake:
beat the egg yolks with the sugar,
melt the chocolate in a double boiler, not just melted
add the melted butter,
add the mixture to the whipped eggs and sugar,
now started to pour alternating, flour,
yeast and corn starch sieved with
the egg whites until stiff.
Pour the mixture into a baking pan and bake at 180 degrees for about 40-45 minutes.
Once the sponge is ready,
let it cool cut it in half and helping
with a pastry bag,
stuff it with the cream you have prepared by combining white chocolate and nutella
that you have melted in a double boiler.
At this point poteteprepare
ganache,
heat the cream with the sugar, when it is hot
add the chopped chocolate,
continue stirring until melted.
Put the torte on a wire rack, making sure to put a tray underneath,
pour the chocolate leveling it with a spatula,
decorated cake according your fantasy.

Et voila … sacher!