Sachertorte Cup cake: Chocolate chocolate in a cup

 Have you ever dream about chocolate ? ^^. You don't have to answer me but if you ask me, I always dreaming about it, hehe.

This time my dream comes in cup cake size, the Sachertorte cup cake. The chocolate cake that even it's small in size the taste is not that small.

From the cake that full of chocolate flavor, the inside of the cake that contains chocolate ganache and apricot jam. The Frosting is rich chocolate butter cream that made from creme au beurre and melted chocolate. I use creme au beurre, because it's quite soft so when mixing it with melted chocolate the butter cream won't be too hard. But for this cup cake I really recommend you to serve it at room temperature, because the chocolate in the butter cream will make the butter cream to become solid after refrigerating.

With one bite of this cup cake, I think you will be in the chocolate heaven with me, ^^.

 Sachertorte Cup cake

Make 8 cup cakes

120g......................Dark chocolate
80g ....................... Unsalted butter
60g ....................... Sugar
4 ........................... Eggs, separated
50g ....................... Plain flour
Kirsch syrup
40g ....................... Simple syrup
20g ........................ Kirsch 
Ganache (for filling)
50g ....................... Dark chocolate
50g ....................... Whipping cream 
............................... Apricot jam (for filling)
Rich chocolate butter cream

15g .................................. Egg yolks

60g ................................ Sugar

25g .................................. Milk

100g ............................... Unsalted butter

20g .................................. Egg whites

1/2tsp .............................. Water

200g ................................. Dark chocolate (I use 70%)

Preheat the oven to 180°C

Line 8 of standard muffin tins with paper cups.

Melt the chocolate by putting in the bowl and place over the bowl of hot water, stir until melt.

 Beat the butter and sugar until fluffy add egg yolks, one at a time, beat to combine.
Pour the melt dark chocolate into the bowl, beat to combine.

 Sift the flour and add the flour into the bowl, beat to combine.

Whip the egg whites until stiff peaks form.
Fold the meringue into the chocolate mixture in 3 addition.

 Scoop into the prepared tin.Bake for 20 minutes or until a skewer inserted in the center comes out clean. Let the cake cool on a wire racks.



Make the ganache by boiling the whipping cream in the microwave (using the microwavable bowl), and pour the chocolate into the bowl, stir to melt.

  Make the creme au beurre follow the method here. But the sugar for pastry cream will be 25g and 35g for making Italian meringue. 
Melt the chocolate by putting in the bowl and place over the bowl of hot water, stir until melt, then add into the creme au beurre, beat to combine.
Let the butter cream firm up before using.

 Use the apple corer or small cookie cutter, to remove the center of each cupcakes. Sprinkle with Kirsch syrup. Fill with ganache and apricot jam. 

Frost the cake with the Rich chocolate butter cream.

Sachertorte Cup cake

Sachertorte Cup cake: Chocolate chocolate in a cup