Sacher Hearts

Ingredients for 20 servings:

• 200 g flour
• 15 g cocoa powder
• 150 g ground almonds
• 125 g powdered sugar
• 1 vanilla pod(s), the pulp
• Salt
• 2 eggs, including the yolk
• 2 tsp rum
• 175 g butter
• 200 g apricot jam
• 1 orange(s), untreated, peel
• 2 tbsp orange juice
• 300 g marzipan paste
• 150 g powdered sugar
• 125 ml whipped cream
• 50 g honey
• 30 g butter
• 150 g semi-sweet chocolate coating
• 100 g chocolate coating, whole milk
• 100 g white chocolate coating
• 1 tsp cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Sift flour and cocoa into a bowl, add almonds, powdered sugar, vanilla seeds, a pinch of salt, egg yolk, rum, and small pieces of fat, and knead everything into a smooth dough. Wrap in foil and chill for 1 hour. Roll out the dough in portions about ½ cm thick, cut out hearts, and bake at 160°C on the middle rack for 12-15 minutes. Let cool on a wire rack. Let the apricot jam, orange zest, and orange juice cook uncovered for 1 minute. Then pass through a fine sieve and let cool slightly. Knead the marzipan and powdered sugar into a smooth dough, roll out between two layers of baking paper, and cut out hearts. Spread the jam over the chocolate hearts, top with the marzipan hearts, and let dry. Bring the cream, honey, and fat to a boil. Chop the semisweet chocolate coating, add it, and turn off the heat and stir until dissolved. Dip the hearts into the glaze, drain well, and let them dry on a wire rack. Chop the milk chocolate and white chocolate and melt them separately in a double boiler. Fill them into small parchment bags, cut off a small corner from each, and decorate the hearts as desired, or simply dust with cocoa powder. Let them dry.