Miniature Austrian Sachertorte |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from The Opera Lover's Cookbook . Ingredients:
10 tablespoons unsalted butter, at room temperature, plus more for the pan |
3/4 cup superfine sugar |
11 ounces bittersweet chocolate |
1 cup all-purpose flour |
8 eggs, separated |
1/2 cup granulated sugar |
1/3 cup water |
3/4 cup best-quality apricot jam |
1/4 cup cointreau liqueur or 1/4 cup orange liqueur |
whipped cream, for serving |
Directions:
1. Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
2. In a large bowl using an electric mixer, beat the butter and superfine sugar until creamy, about 2 minutes. Melt 7 ounces of the chocolate and add it to the butter mixture, then add the flour and mix until well blended. Add the yolks of 6 of the eggs, one at a time, beating well after each addition. Reserve the extra 2 yolks for another use.
3. In a separate bowl using an electric mixer, beat the 8 egg whites until stiff peaks form. Gradually add the egg whites to the chocolate batter, a little at a time, until just incorporated.
4. Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
5. Allow to cool before serving.
6. Meanwhile, for the icing, in a medium saucepan over medium heat, melt the granulated sugar in 1/3 cup water. Melt the remaining chocolate and add it to the sugar syrup, and bring the icing to a low boil. Stir with a wooden spoon for about 2 minutes, or until icing is glossy. Add a few drops of boiling water if the icing becomes too thick or to dissolve any sugar crystals that might form.
7. In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
8. To serve, spoon the apricot sauce onto each serving plate and top with a muffin. Ice the muffins with the chocolate icing and top with a dollop of whipped cream.
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