Ingredients

• 75 g butter
• 30 g icing sugar
• 110 g chocolate
• 140 g egg whites
• 50 g sugar
• 35 g almond flour
• 35 g 00 flour
• 2 g baking powder
• stracciatella ice cream

To prepare the Sacher biscuit with ice cream, whip 75 g of butter with 30 g of icing sugar; then add 110 g of melted chocolate, not hot, then 140 g of yolks, a few at a time, continuing to whip the mixture.
Whip apart from 140 g of egg whites with 50 g of sugar, until a firm and shiny mixture is obtained.
United egg yolks 35 g of almond flour, 35 g of 00 flour, 2 g of baking powder, then add the beaten egg whites, a few at a time.
distributed the dough obtained on a plate covered with parchment paper, 1 cm thick and baked at 160 ° C for about 15 minutes.
Remove from the oven and let it cool. Cut discs or squares into the dough and fill them with stracciatella ice cream.
Alternatively, fill the cups alternating ice cream and biscuit, cut to the right size.

Other Recipes you can read:

• Tortellini with cream and ham, a hymn to good taste ..

  Although they may not be closely associated with a specific region, i tortellini with cream and ham find roots in the ..

• Tile cake recipe with butter cream and dry biscuits – ..

  There Butter cream and dry biscuits it's a delicious cake, very easy to do. He's getting ready in layerslike a tiramisu, but dipped in coffee biscuits instead of ..

• Tagliatelle with pistachio pesto and pea cream – Italian cuisine ..

  After keeping some aside for the final decoration of the dish, place the pistachios, the chilli pulp, a few grains of coarse salt and the washed and dried parsley ..