Sacher Tortelets (makes 12)
Ingredients as for my chocolate cupcakes
200g dark chocolate (at least 70% cocoa solids)
Following the method for my chocolate cupcakes, prepare the mix and spoon into cupcake cases, filling them half way. Then add a teaspoon of the apricot jam and cover with a final dollop of the chocolate cake mixture.
Bake at 180 degrees for 25 minutes. Let the cupcakes cool completely on a wire rack before carefully removing the paper cases.
Melt the chocolate in a double boiler and while it is still runny, dip the tortelets in upside down, coating the entire cake, except for the bottom. Carefully place on a plate and into the fridge to set the melted chocolate.
Once the chocolate has set, remove from the fridge and serve at room temperature with a dollop of unsweetened whipped cream.
I was very happy with how these guys turned out. Despite being dairy-free and with a ground almond base, which I'm sure a genuine Sacher is not, they actually tasted very similar to how I remember a Sachertorte should taste. The slightly bitter dark chocolate coating is a welcome contrast to the sweetness of the apricot jam and although the chocolate should not technically be completely hard, I like the way it securely holds these little tortelets together, snapping ever so satisfyingly as you take a bite...