Looks like the Lemon Almond Wheels fell off my plan because I gravitated immediately toward these cupcakes in one of my newly purchased German baking books.
These are not exactly a perfect imitation of Sacher torte. More in flavors than texture as the cake is fluffy and moist.
I have had the Sacher torte at the Hotel Sacher in Vienna. Again, these taste nothing like the original.
However, they are a fun riff on the recipe and the white chocolate chunks are a quirky surprise.
Sacher Torte Style Cupcakes with White Chocolate Chunks
(Muffin nach Sacher-Art recipe from Schokolade Rezepte für Genießer Exclusive für Butlers, Planet Medien AG)
For the Cake:
- 4 eggs, separated
- 1/2 cup butter softened
- 3/4 cup white granulated sugar
- 3.5 ounces bittersweet chocolate (at least 80% cocoa) chopped
- 3.5 ounces white chocolate, chopped
- pinch salt
- 3/4 cup AP four sifted
- 1/3 cup apricot marmalade
- Preheat oven to 390 degrees F.
- Grease a cupcake pan.
- Over a double boiler or in the microwave, melt the bittersweet chocolate.
- Beat together butter, 1/2 cup of the sugar and egg yolks until creamy.
- Fold in the melted chocolate a tablespoon at a time.
- Fold in the white chocolate chunks and set aside.
- In a separate bowl beat egg whites, salt and remaining 1/4 cup of sugar until stiff.
- Fold the sifted flour into the egg white mixture.
- Fold the egg white/flour mixture into the chocolate mixture.
- Spoon combined batters into the cupcake pan and bake for about 20 minutes.
- Remove from oven and let cool for about 10 minutes. Take the cupcakes out and let them finish cooling on a wire rack.
- Brush the tops of them with a thin layer of apricot marmalade.
For the Glaze:
- 3/4 stick butter softened and cut into pieces
- 5 ounces bittersweet chocolate
- 1 tablespoon light corn syrup
- Over a double boiler melt the chocolate and butter together.
- Remove from heat and stir in the corn syrup.
- Pour over cupcakes.