Sacher muffins with truffles

Name: Sacher muffins with truffles
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 bars (125 g each) Fine dark chocolate 70% cocoa; 75 ml Milk; 125 g Butter or margarine; 125 g Sugar; 2 Eggs (size M); 50 g Cornstarch; 125 g Flour; 20 g Cocoa powder; 1/2 package Baking Powder; 150 g Fruit spread apricot; 7-10 Tbsp Cocoa; 1 package (125 g) Amaretto truffle; 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 bars (125 g each) Fine dark chocolate 70% cocoa
75 ml Milk
125 g Butter or margarine
125 g Sugar
2 Eggs (size M)
50 g Cornstarch
125 g Flour
20 g Cocoa powder
1/2 package Baking Powder
150 g Fruit spread apricot
7-10 Tbsp Cocoa
1 package (125 g) Amaretto truffle
7-10 Tbsp Fat and flour

Directions

1
Chop 50 g chocolate. Heat milk, stir in chocolate and melt in it, let it cool down. Stir fat and sugar until creamy. Add eggs alternating with 25 g starch one by one. Mix 25 g starch, flour, cocoa and baking powder.
2
Alternate with the chocolate milk and stir in briefly. Grease the muffin tin (12 wells) and dust with flour. Spread the dough into the hollows. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Let them cool down. Cut the muffins once horizontally. Spread the fruit spread on the lower halves. Put the upper halves back on. Roughly chop 200 g chocolate and melt on a hot water bath.
3
Cut the muffins once horizontally. Spread the fruit spread on the lower halves. Put the upper halves back on. Roughly chop 200 g chocolate and melt on a hot water bath. Cover the muffins with the chocolate and let them dry. Dust with cocoa and serve decorated with truffles