Small Sachertorte

Ingredients for 1 servings:

• 100 g dark chocolate
• 4 egg whites
• 110 g butter, melted
• 110 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 70 g breadcrumbs
• 200 g apricot jam for spreading
• 125 g cream
• 125 g chocolate, whole milk
• 1 sheet of gelatin
• Water, cold for soaking
• 35 g butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

For the pastry, bring the butter to a boil, remove from the heat, and add the chopped dark chocolate. Stir until all the chocolate has dissolved. Beat the egg whites until stiff peaks form. In a new bowl, whisk the egg yolks, sugar, and vanilla sugar until fluffy, then add the chocolate mixture and breadcrumbs. Carefully fold in the beaten egg whites. Pour the batter into an 18cm springform pan and smooth the surface. Place the pan on a wire rack in the lower third of the oven at 160°C for about 50 minutes. Remove the base from the pan, allow to cool, and cut it in half horizontally. To spread, bring the apricot jam to a boil. Spread it on the bottom layer, place the top layer on top, and drizzle the remaining jam over the cake. The best way to do this is to place the cake on a wire rack with something underneath. Allow the jam to dry. For the glaze, soak the gelatine in cold water according to the package instructions, then squeeze out the excess liquid. Meanwhile, bring the cream to a boil and pour it over the milk chocolate. Stir with a spoon until dissolved. Then stir in the squeezed gelatin and let it cool for about 5 minutes while stirring. Add the cold butter. Finally, cool the icing in a bain-marie until it thickens and pours from a spoon. Cover the cake with the icing.