This is it! The last recipe blog post that Ilka and I are making together after 11 weeks of living life in Germany. This blog has been a major part of my exchange experience and every time I visit it (or update it from Australia*), I will be reminded of the times that I had with my host family and my beautiful host sister.
The muffins are called ‘Sacher Muffins’ and are inspired by the Austrian specialty ‘Sachertorte.’ In essence, it is a chocolate torte that is spread with a layer of jam (typically, apricot) and then covered with chocolate glaze. These muffins are spread and covered with jam and chocolate glaze but for a jauntier eating experience, also contain pieces of white chocolate.
*We’ll be continuing to update this blog from different sides of the world. We’re both administrators, so it won’t be a problem. It will be a fantastic way for us to keep in contact and see what the other has been baking, until we see each other again in 5 months!!
Makes: 12 Muffins
Preparation time: 30 minutes
Baking time: 20 minutes
100g dark chocolate
100g white chocolate
1 pinch of salt
80g plain flour
3 tbsp. Apricot jam (or jam of choice)
1 packet chocolate glaze
Chocolate sprinkles, for decoration
1. Mix butter, sugar and the egg yolks until foamy.
2. Over a double boiler, melt the dark chocolate. Stir into the butter mixture. Chop the white chocolate into small pieces and add to the dark chocolate and butter mixture.
3. Add a pinch of salt to the egg whites, along with the 40 g of sugar and whip until stiff peaks. Fold the egg whites, as well as the 80g of flour, into the dark chocolate and butter mixture.
4. Scoop mixture into cupcake forms. Bake in an 200°c oven (180°c fan forced) for 20 minutes.
5. Remove the muffins from the tray, and leave to cool. When they are completely cooled, spread with warmed jam and leave to dry.
6. Spread/pour warm chocolate glaze over the muffins and sprinkle with chocolate sprinkles.