Vienna Sacher muffins

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop 50 g chocolate coating. Heat the milk, stir in the chocolate coating and melt in it, let it cool down. Stir butter and sugar until creamy. Add eggs alternating with 25 g starch one by one. Mix 25 g starch, flour, cocoa and baking powder. 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

2. 2

   Cut the muffins once horizontally. Coat both cut surfaces with apricot jam. Reassemble the muffins and place them on a cake rack. Roughly chop 200 g dark chocolate coating and melt with 15 g coconut oil over a warm water bath, let cool down briefly. Melt 50 g white couverture and 5 g coconut oil in the same way

3. 3

   Cover the muffins with the dark chocolate coating, put the white chocolate coating in a piping bag and cut off a small tip. Spray strips over the dark chocolate coating. Use a wooden skewer to pull the white chocolate through the dark chocolate

4. 4

   Cut the chocolate bars diagonally in half with a hot knife and decorate the Sacher muffins with them

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
370 kcal

CARBS
41 g

FATS
21 g

PROTEINS
5 g