Chocolate muffin
136 recipes
Sacher's heart
ingredients
servings
4
Dark chocolate 80%
40 grams
White sugar
35 grams
Type 00 wheat flour
35 grams
Butter
35 grams
Eggs
1 unit
Salt
1 pinch
Vanilla instant yeast for desserts
3 grams
Apricot jam
40 grams
White chocolate
40 grams
Food colouring
1/2 teaspoon
Semiskimmed milk
15 mL
Desserts from Italy
Sacher's heart
Sacher's heart
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To celebrate with my boyfriend I made a mini heart-shaped sachertorte (12cm in diameter) with red icing in white chocolate ...
preparation
step 1
Melt the chocolate with the butter and half the sugar in a bain-marie and set aside to cool a little.
step 2
Divide yolk from egg white: roughly beat the egg yolk and whisk the egg white until stiff with a pinch of salt and the remaining sugar.
step 3
Mix the yolk and the melted chocolate with the butter in a bowl, then gently stir in the egg white with movements from bottom to top.
step 4
Gradually add the sifted flour with the sugar, mixing gently.
step 5
Pour the mixture into a hinged mold and gently level it. Cook at 160 degrees in a static oven for about 20 minutes (do the toothpick test anyway), take it out of the oven and let it cool well.
step 6
Once cooled, cut the cake horizontally into 2 very carefully. Spread some jam on the lower half, and put the other half back
step 7
Spread the jam on the entire outer surface of the cake.
step 8
Take care of the icing: melt the chocolate in a bain-marie with a dash of milk (adjust for the density) and add the colorant (red powder).
step 9
Sprinkle the cake with the icing and let it solidify in the fridge!
