Old Viennese chocolate cake

Ingredients for 1 servings:

• 8 eggs, separated
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g sugar
• 100 g biscuit (crumbs)
• 200 g dark chocolate, grated
• 100 g hazelnuts, ground
• 4 cl sherry
• 300 g apricot jam
• 1 egg(s)
• 200 g powdered sugar
• 60 g coconut oil
• Butter for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 15 minutes

Grease the bottom of a springform pan with butter. Preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the vanilla sugar, salt, and half the sugar until frothy. Beat the egg whites until stiff peaks form, gradually add the remaining sugar, and mix well. The mixture should form stiff peaks. Fold the egg whites into the egg yolk mixture. Mix the sponge crumbs with 100g of grated chocolate and the hazelnuts, and fold in. Pour the batter into the springform pan and smooth it out. Bake on the second rack from the bottom for 30-40 minutes. Turn the cake base out onto a wire rack and let it cool overnight. Cut the cake base in half and soak each layer with sherry. Spread two cake layers with the mixed jam and stack them on top, then place the third layer on top. Melt some of the grated chocolate in a bain-marie and let it cool again. Mix the chocolate with the egg and powdered sugar. Melt the coconut oil and stir it drop by drop into the chocolate mixture. It should be creamy. Spread the glaze over the surface and around the edges of the cake, creating a wavy pattern with a wide knife. The glaze must be completely dry before cutting the cake.