- 2 H
- EASY
- 10 PEOPLE
Is there anything more delicious than the combination of #darkchocolate and #apricots? I don’t think so. I was in the mood for a different kind of #bundtcake, and so my #sacher doughnut was born, a reinterpretation of the #sacher that retains the classic taste but changes its shape completely. The dough remains soft for days, and with each slice, you can see the goodness of the #toofodies apricot jam which, combined with the bitter taste of the #darkchocolate, is truly heavenly. Try it to believe it!
Ingredients
- 300 g flour 00
- 3 eggs
- 190 gr butter
- 260 gr caster sugar
- Half a sachet of yeast
- 60 gr dark chocolate
- 60 gr bitter cocoa
- Apricot jam q.b.
- 100 ml fresh cream
- 100 gr dark chocolate
- Pistachio granules for garnish
Preparation
Beat the eggs with the sugar until frothy and fluffy. Add the melted butter, previously melted in the microwave (or bain-marie) together with the chocolate. Add flour, cocoa and baking powder, well sifted, and stir gently. The result is a thick, lump-free mixture. Grease and flour a doughnut mould, pour half of the dough into it and distribute generous amounts of jam. Cover with the remaining dough. Bake at 180 degrees, static oven, preheated, for about 45 minutes. When your doughnut has cooled, remove it from the mould and prepare the ganache. Bring the cream to the boil and pour it over the chopped chocolate. Stir gently until a velvety cream is obtained. As soon as it is warm, gently spread it over the doughnut. If desired, you can garnish with chopped pistachios. 💚
Note
If you prefer, you can garnish your doughnut with chopped hazelnuts or slivered almonds.
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