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".
Provided by BecR2400
Categories Dessert
Time 1h15m
Yield 12 miniature Sacher Tortes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F and place the rack in the center position. Generously butter a 12-muffin tin.
- 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.
- 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.
- Divide the mixture into the prepared muffin pan and bake until a toothpick comes out clean, about 25 minutes.
- Allow to cool before serving.
- 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.
- In a small saucepan over medium heat, heat the apricot jam and Cointreau until warm.
- 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.
Nutrition Facts : Calories 300.8, Fat 13.1, SaturatedFat 7.1, Cholesterol 166.4, Sodium 56.3, Carbohydrate 41.9, Fiber 0.3, Sugar 28.5, Protein 5.5
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