Mini ring cake - Sacher Cake

Mini Gugl Sacher Art

There have been two things on my mind that I've always wanted to try out =) First, that was my new silicone mini ring cake mold, and second a Sacher cake. And then I thought, hey, why not kill two birds with one stone! I've found a suitable recipe in the book "Mini ring cake: Simply spend on treats" by Andrea Schirmaier-Huber and started right away.

Ingredients for 6 mini ring cakes
150g   dark chocolate (chopped)
60g     cream
50g     butter
50g     sugar
1/4      vanilla shell
Cinnamon powder
1        egg
60g    flour
1        tsp baking powder
45g    chopped almonds

However, Ive adapted the filling a little bit:
100g apricot jam
1       tblsp rum or orange liquor (e.g. Cointreau)

Weigh and measure all ingredients first.

Measure 50 grams of your chocolate chips and put them in a bowl. Heat up the cream and add to the chocolate. Mix well until incorporated.

Melt the butter. Add butter, sugar, vanilla pulp, a pinch of salt and cinnamon to the chocolate and beat until well combined. Beat in the egg.

Sieve in the flour and baking powder and fold in.

At last, add the almond chips, and your dough is done!

Preheat the oven to 200°C (392°F).
Grease your ring cake mold and dust it with flour.

I've filled the dough in a freezer bag, closed the opening and cut off a small corner. It's very easy to fill the molds like this. Of course, any other way would work too, depends on your preference.

Bake for 15-20 minutes on the middle rack and remove from the oven. Let cool for a few minutes before removing from the molds. If your using a silicone mold like mine, turn it upside down onto a grate and gently press the ring cakes out of the mold. They should drop out easily. Let cool completely.

In the meantime, heat up the rum and apricot jam and melt the rest of the chocolate over simmering water or in the microwave.

Once your ring cakes are completely cooled, cut them horizontally in half and spread the jam on the bottom piece. If your jam has started to become firm in the meantime, just lightly reheat it.

Finally, pour the chocolate over the cakes and let sit on the grate. Place some parchment paper under the grate to catch the dripping chocolate.

You can either have your ring cakes straight away, or wait until the chocolate has firmed up. Both is delicious! Enjoy baking =)

Whats your favorite ring cake recipe?

by Christina

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