Reinterpreted Mini Sacher
A modern and reinterpreted version of the classic Sacher cake, I made mini portions with a cocoa base, a layer of apricot jam, and a chocolate mousse, a true delight. If you prefer, you can also make a large cake instead of mini portions ☺️ I personally prefer them because they are very convenient to serve and we don’t have to worry about cutting!
Also try these single-portion dessert recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Reinterpreted Mini Sacher:
- 4 eggs
- 3/4 cup flour
- 5/8 cup sugar
- 3 tbsp potato starch
- 2 tbsp unsweetened cocoa powder
- 7 oz whipping cream
- 7 oz dark chocolate
- 14 oz whipped cream (Semi whipped)
- 7 oz apricot jam
Steps
For the preparation of the reinterpreted mini Sacher watch the video HERE.
Base preparation:
Start by whipping the eggs with the sugar until you get a light and creamy mixture. Add the flour, starch, cocoa, and mix.
Put the obtained mixture in a mold lined with parchment paper. Level it. Bake at 392°F for about 10 min. Once ready, turn it upside down
detach the parchment paper attached then let it cool.
Cream preparation:
Melt the chocolate with the boiling cream and mix well.
Add the semi-whipped cream a little at a time and mix. Take the cold base and cut out the shape. For a good result, use an adjustable ring. Wet the base with water, sugar, and preferred aromas.
Place a layer of jam on top and spread it. Add the prepared cream on top and level it.
Refrigerate for a few hours. After a few hours, remove the adjustable ring and cut out various shapes as desired. Decorate with a bit of grated white chocolate.
Enjoy your meal!
