Ingredients for 12 muffins

4 eggs

1/2 cup (4oz/100g) butter at room temperature

1/2 cup (5oz/140g) sugar

1/2 cup (4oz/100g) Genauva extra dark chocolate gems

1/2 cup (4oz/100g) Genauva milk chocolate gems

1 pinch of salt

1 tbsp. apricot jam



2/3 cup (4.5oz/125g) Genauva extra dark chocolate gems

1 1/4 cup (5.3oz/150g) Icing sugar

3 tbsp. water

1 tbsp. butter

Sacher muffin

sacher muffin

Sacher muffin


  • Pre-heat the oven at 400°F (200°C)
  • Line the muffin tin with paper molds
  • Divide the eggs.
  • Beat the butter with 1/2 cup (4oz/100g) sugar and the egg yolks until fluffy
  • Melt the dark chocolate in a double sauce pan (“au bain marie”) and combine with the butter
  • Add the milk chocolate
  • Beat the egg whites, remaining sugar and salt until stiff
  • Spoon it to the butter mix together with the sifted flour
  • Spoon the batter into the paper molds
  • Bake for 20 minutes
  • Let cool in the tin for 5 minutes
  • Transfer to a wire rack to cool down completely
  • Mix the apricot jam until smooth
  • Spread it on the muffins

Chocolate frosting

  • Melt the chocolate in a double sauce pan (“au bain marie”)
  • Add the sifted sugar, water and butter
  • Keep stirring until all ingredients are well combined
  • Remove from the double sauce pan and keep stirring until you have the right consistency
  • Dip the muffins in the chocolate

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