Mini chocolate Sachertortes

Name: Mini chocolate Sachertortes
Cuisine: Austrian
Ingredients: juice of 2 lemons; 200 g/7 oz dark (bittersweet) chocolate, chopped; 30 ml/2 tbsp crème fraîche; 90 ml/6 tbsp apricot jam; 10 ml/2 tsp vanilla extract; 30 ml/2 tbsp apricot jam; 125 g/4¼ oz/generous 1 cup ground hazelnuts; 100 g/3¾ oz dark (bittersweet) chocolate, melted; 4 eggs; 175 g/6 oz/1½ cups self-raising (self-rising) flour; 225 g/8 oz/1 cup butter, softened; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 24 small forks, to serve; 24 paper cake cases, to serve; chocolate sprinkles; 120 ml/4 fl oz/½ cup double (heavy) cream; 30 g/1¼ oz/2½ tbsp butter

Preparation info

Makes
24

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

The Hotel Sacher in Vienna is said to be the original home of the ultimate Austrian delight, the Sachertorte. It is a rich chocolate and hazelnut cake covered in a chocolate ganache.

Ingredients

For the Cakes

225 g/8 oz/1 cup butter, softened
225

Europe
Austria
Vienna
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line two 20cm/8in square cake tins (pans). Cream the butter and sugar, beat in the eggs, then sift in the flour and fold it in with the hazelnuts, chocolate, vanilla extract, jam and crème fraîche.
Divi