Summary

Ingredients

• 160 g chocolate (dark)
• 70 g butter
• 4 medium egg (s)
• 1 pinch (s) salt
• 300 g suar
• 2 packs vanilla sugar (Bourbon vanilla)
• 6 tablespoon apricot liqueur (alternatively brandy)
• 50 g flour, handy
• 60 g almond (s), round
• 200 g apricot jam
• 2 tablespoon cocoa powder
• 50 g chocolate (dark chocolate) for arnish
• Grease for the tin
• Almond (s), ground, for the tray

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Instructions

1. Preheat the oven (top / bottom heat: 180 ° C, fan oven: 160 ° C). Grease the muffin tray thinly and sprinkle with ground almonds.
2. Roughly chop 80 g dark chocolate and melt with the butter over low heat while stirring. Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with 100 g sugar, vanilla sugar and 2 tablespoons apricot liqueur until lightly frothy. Stir in the chocolate butter. Pile the egg whites on top of the cream, sprinkle the flour and almonds over it. Fold everything in loosely with the whisk. Pour the batter into the baking tray.
3. Put in the hot oven and bake for about 15 minutes. Let rest in the baking tray for 5 minutes, then remove and let cool on a wire rack.
4. Heat the apricot jam with 4 tablespoons of apricot liqueur and strain through a sieve. Brush the muffins all over with it.
5. Finely chop 80 g dark chocolate. Bring 200 g sugar and 100 ml water to a syrupy boil over high heat in 1-2 minutes. Melt the chopped chocolate pieces in the syrup while stirring. Sift the cocoa powder over it and stir in. Immediately cover the muffins with the hot glaze and allow to dry. Let it steep in a cool place for at least 12 hours.
6. For the garnish, roughly chop the dark chocolate and melt it in a water bath. Pour into a freezer bag, cut off a small corner and draw an S on each muffin. Place each muffin on a small cake topper.
7. Tip: If the syrup has boiled too long and the glaze has become too thick, stir in lukewarm water, teaspoon at a time, until the glaze is easy to spread again.
8. The longer the muffins soak, the juicier and more aromatic they become. But if you want to serve it quickly, prepare a little more apricot jam. Halve the muffins crosswise, brush the cut surfaces with the jam. Reassemble and proceed as described.