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Miniature Austrian Sachertorte

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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".”
1hr 15mins
12 miniature Sacher Tortes

Ingredients Nutrition


  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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