a 4kg pan

time to prepare
30 minutes

Sacher Torte Gelato

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  1. weigh 60 gr of Dark Chocolate Paste per kg of mix
  2. weigh 40 gr of Apricot Paste per kg of mix
  3. mix it
  4. freeze it
  5. fill the pan with sponge cake and Apricot Filling
  6. flatten the surface
  7. put a thin layer of Apricot Filling
  8. and a layer of Loveria Dark Chocolate
  9. complete the decoration


  • Dark Chocolate Paste
  • Apricot Paste
  • Apricot Filling
  • Loveria Dark Chocolate

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