Glandular Fever Sore Throat

SACHER

Vienna, 1832 ... a young apprentice pastry cook named Franz Sacher ... the melody of the waltz ... the intense perfume of melted chocolate and the sweet note of Marillenmarmelade ... a flash of genius ... and a special cake for the greedy Metternich.

A frame that shows you how a recipe can be transformed to the case in the best kept secret of pastry (but is it true?), Developed by subkey ' Hotel Sacher and defended to the sound of the bold legal action against violators.

Ecchessaràmmai , I say: two layers of chocolate sponge cake, with apricot jam filling, all covered by a generous flow dark chocolate icing. Oh well, maybe I will not have 'that which is the snazzy coccardina in chocolate that is laid over the cake, but the taste is really so different?

Not really, if I close my eyes and'll down 'a bit (a bit' of unsweetened whipped cream do not want to put it?) I already feel thrown into a Viennese coffee house !

SACHER cupcakes

Serves 9 mini Sacher (I used silicone muffin mold:

• 3 eggs 90 gr flour
90 g butter 90 g sugar
• 90 grams of dark chocolate melted

For the icing and decoration:

• 50 ml of water
• 100 grams of dark chocolate
• 100 grams of powdered sugar
• unsweetened whipped cream

For the filling:

• apricot jam
• a couple of tablespoons of water

Procedure:

1. Melt the chocolate in a double boiler or microwave. Melt the butter and add chocolate. Pour 45 grams of sugar and stir. When the mixture has cooled, add 3 egg yolks.

Meanwhile mounted the three egg whites and when they are almost completely assembled, add the remaining sugar (45 grams) a little at a time. United

the two compounds, before taking a spoonful of egg whites and mix with the chocolate mixture to lighten it. Then add the rest of egg whites and mix from the bottom up.

Pour the mixture into molds for silicone muffin (leaving 9) and bake at 180 ° C for 20 minutes (check with the teasing they are completely dry)

2. Once cooled, the deformed cupcakes and cut them in half horizontally.

3. Reheat in a saucepan a few tablespoons of apricot jam, diluted with a little water. Stuff the cupcakes and close the lid and place them on a wire rack.

4. Prepare the glaze by dissolving sugar in water in a saucepan. Let simmer for 3 minutes, then remove from heat and throw in the chopped chocolate, stirring until you get a shiny glaze and without lumps (the sugar I find more 'suitable than granulated). Reported over the heat and thicken the right low heat, stirring constantly.

fall Take a cast on cupcakes, making sure to spread the frosting over the entire surface, even that side.

Meanwhile whip the cream without sugar, and when the cakes are cold sprayed a generous clump of whipped cream on top with a pastry bag with nozzle thumb.

With participate in this recipe contest of Shake and Bake and Food Couture.