🍫 Easy Mini Sachertorte Cakes with Maple Sugar & Apricot Glaze

Directions

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with paper liners.

Melt cocoa & butter—

1. In a saucepan over low heat, melt together the cocoa powder and butter.
2. Remove from heat once fully melted.

Sweeten & add eggs—


1. Stir in the maple sugar.
2. Add the beaten eggs and mix thoroughly.
3. Stir in the vanilla extract.

Combine dry ingredients—

1. In a separate bowl, sift together the flour, baking powder, and salt.
2. Add the dry mixture to the wet ingredients and mix until just combined.

Bake—

1. Divide the batter evenly into the prepared muffin tin.
2. Bake for 20 minutes or until set.
3. Remove from the tin and let cool completely.

Add apricot layer—


1. Spread a thin layer of apricot jam on the tops of the cooled cakes.

Make the glaze—

1. Over low heat, melt the dark chocolate with maple sugar to taste.
2. Stir until smooth.

Glaze the cakes—

1. Spread the chocolate glaze over the apricot layer.
2. Let cool until the glaze is set.

Serve—


1. Serve at room temperature with unsweetened whipped cream, if desired.
2. (If refrigerated overnight, bring to room temperature before serving.)