Fake Sachertorte

Ingredients for 1 servings:

• 250 g dark chocolate
• 8 eggs, size M
• 150 g butter
• 100 g sugar, can also be replaced with xylitol
• 100 g flour
• n. B. Salt
• 200 g dark chocolate
• 50 g whipped cream
• 100 g butter
• 100 g apricot jam
• 40 g apricot(s), dried
• 4 tbsp lemon juice
• 8 tbsp water
• Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

sophisticated and extremely tasty, chocolatey dough and a wonderful apricot aroma

Grease the baking pan and dust with flour. Roughly chop the chocolate and melt 250g of it over a bain-marie, then remove from the heat. Separate the egg yolks and egg whites. Halve the egg whites, add a pinch of salt to each, and beat until stiff peaks form. Add the sugar to the softened butter in a large bowl and beat until creamy. Stir in the egg yolks one at a time and then stir in the melted chocolate. Briefly stir in the flour and fold in the beaten egg whites in portions. Pour the batter into the springform pan, smooth it out, and then bake for 40 minutes at 180°C (350°F/convection oven 160°C). Allow the baked batter to cool in the pan. Meanwhile, put the cream in a saucepan, bring to a boil briefly, then reduce the heat, add the butter to the pan, and melt it in the cream. Then add the remaining 200g of chocolate and melt it as well. Remove the pan from the heat. Remove the cooled cake from the pan, place it on a wire rack, cover it completely with the chocolate glaze, and let it set for about half an hour. Chop the dried apricots and place them in a saucepan with the water, lemon juice, and apricot jam. Stir everything together, bring to a boil briefly, and then reduce the heat to low and simmer for 8-10 minutes. Spread the apricot glaze over the cake, let it set for about an hour, and then serve. This yields 390 kcal per serving based on 12 servings.