Sacher muffins with truffles
- 2 Bars (125 g each) Fine dark chocolate 70 % Cocoa content
- 7 5 ml Milk
- 125 g Butter or margarine
- 125 g Sugar
- 2 eggs (size M)
- 50 g Cornstarch
- 125 g flour
- 20 g Cocoa powder
- 1/2 package baking powder
- 150 g Apricot fruit spread
- cocoa
- 1 pack (125 g) Amaretto Truffle
- Fat and flour
90 minutes
light
- 1.
- Chop 50 g chocolate. Heat milk, stir in chocolate and melt in it, allow to cool. Mix the fat and sugar until creamy. Stir in eggs one at a time, alternating with 25 g starch. Mix 25 g starch, flour, cocoa and baking powder. Briefly stir in alternately with the chocolate milk. Muffin pan (12 wells)grease and dust with flour. Spread the dough in the wells. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-30 minutes. Let cool down. Cut the muffins horizontally once. Spread the fruit spread on the lower halves. Put the upper halves back on. Roughly chop 200 g chocolate and melt in a hot water bath. Cover muffins with it, let dry. Dust with cocoa and serve decorated with truffles
- 2.
- Wait approx. 1 hour. Photo: Först,
1 piece approx:
- 390 kcal
- 1630 kJ
- 5 g protein
- 20 g fat
- 43 g carbohydrates
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