Sabrina from "Sabrinakocht" has come up with a sweet, Austrian treat in the Gmundner Keramik look:
And this is how the Sacher tarts turn out
Ingredients
250g dark chocolate
8 separate eggs
1 pinch of salt
150g soft butter
100g fine sugar
100g sifted flour
For the icing:
200g dark chocolate
100g butter
50ml whipped cream
apricot jam
1 egg white
200g fine icing sugar
In addition:
Berries, strawberries, fruit etc...
Dessert rings, round cookie cutters
Preparation
Melt the chocolate over a bain-marie and leave to cool slightly.
Separate the eggs. Beat the egg whites with the salt until stiff and set aside.
Now beat the butter and sugar until fluffy and gradually work in the egg yolks.
Then add the cooled, liquid chocolate, stir in the flour and finally carefully add the beaten egg whites. (fold in)
Pour the batter into a rectangular cake tin or onto a deep baking tray.
Bake your batter in the preheated oven for approx. 40-50 minutes.
Use a wooden skewer to test whether your cake is baked through.
Now cut out tartlets with a dessert ring or round cookie cutter.
Spread jam on each base and place a second round circle on top. Spread jam all round and on top.
For the icing: melt the chocolate, butter and whipping cream over a bain-marie.
When it is liquid enough, pour it over the cupcakes, making sure that there is also enough chocolate on the sides.
Now chill the cupcakes so that the chocolate icing can set and harden.
In the meantime, whisk 1 egg white with 200g of the finest icing sugar until smooth.
Pour this into a piping bag. Once the chocolate is set and firm, decorate the cakes with the icing. Alternatively, you can also use white chocolate.