Miniature Austrian Sachertorte

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 10 tablespoons unsalted butter, at room temperature, plus more for the pan
• 3/4 cup superfine sugar
• 11 ounces bittersweet chocolate
• 1 cup all-purpose flour
• 8 eggs, separated
• 1/2 cup granulated sugar
• 1/3 cup water
• 3/4 cup best-quality apricot jam
• 1/4 cup cointreau liqueur or 1/4 cup orange liqueur
• whipped cream, for serving

Recipe

• 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.