ingredients

1.000g	CHOCO GOURMET
1.100g	Eggs
430g	Butter
300g	Couverture
300g	Marzipan

processing

Yield: 3 bases of 26 – 28 cm (round)

Method:
Mix smooth butterfat or butter with the liquid couverture, mix together the marzipan and part of the eggs until smooth and add to the other ingredients.

Mixing time: only 3 minutes (important)
Baking temperature: 170 – 180°C (with the damper open)
Baking time: approx. 60 minutes

Turn the bases out of the mould 20 minutes after baking.

Finishing of a Sacher tart:
Cut the cooled Sacher bases in half, sandwich with a thin layer of good quality jam. Mask with apricot jam and cover with chocolate or chocolate fondant. Don`t use a fat glaze!