Today I present my favorite dessert, qu
ello I have in my heart. With a bit of nostalgia and tears in his eyes I speak of my Sacher in 2005 I worked at Gardena Pass in the heart of the South Tyrolean Dolomites, in fact I worked in paradise! I made the pastry in a hotel, which is just Cir Pass between the Val Gardena and Val Badia. Every morning I got up and looked out my window I saw the Sella and thought what a sweet bake for hotel guests, the most appreciated were the strudel, the Black Forest, the puff pastry with strawberries and Sacher. I still remember the smell of chocolate spread 
for local Cir when preparing, remember the good things I did for my guests cakes, I remember the bar with its soft lighting, warm tea with Rosalie and my sweets on the counter, I remember the shoes of the amazing scenery 
Dolomite I did in my free time, I remember my tears and my colleagues when I left and I thank everyone for what they taught me. I will carry always in my heart every single day to Passo Gardena. 
Ingredients:
150gr.
flour 130gr.
sugar 150gr.
250g butter. dark chocolate 6 eggs
maraschino
apricot jam
Preparation:
Whip butter with sugar with the aid of an electric mixer, then add one egg at a time and mix well. Then add 150g. of melted chocolate, mix. Then add the sifted flour. Finally add the egg whites until stiff, embed them gently to
utandovi with a whip. Bake at 180 ° C for 45 minutes, make sure the cake is ready, helping with a toothpick.
When the cake is ready and cooled cut in half horizontally and dipped in maraschino. Then with a spoon sprinkle the bottom with jam (the amount is to your liking, depending on how you like the jam), then close the pie with the top. Put in a water bath to dissolve 100g. chocolate with a bit of butter, then glazed the cake using a spatula. To decorate this cake is a typical writing instrument "Sacher" with chocolate. I've served with an infused the "blood orange" as did the Cir, just to make me come to another bit of nostalgia!
I hope you enjoy it.
Chia
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