Chocolate cake a la Sacher

Ingredients for 1 servings:

• 200 g dark chocolate
• 8 eggs
• 200 g butter
• 200 g sugar
• 200 g flour
• 1 tbsp cocoa
• 1 tsp, heaped baking powder
• 1 pinch of salt
• 50 g powdered sugar
• 300 g dark chocolate coating
• 300 g apricot jam
• 50 g chocolate coating, whole milk
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Chop the chocolate and melt it in a water bath. Allow to cool slightly. Separate the eggs. Beat the butter and chocolate until light and fluffy. Gradually stir in the egg yolks and sugar. Mix the flour, cocoa and baking powder, sift and stir in. Beat the egg whites with the salt and the icing sugar until stiff. Stir in 1/3 of this and fold in the rest. Line a 26 cm springform pan with baking paper and grease the sides. Pour in the batter and spread evenly. Bake in a preheated oven at 175°C for approx. 25-30 minutes. Allow to cool. Cut in half, spread with the apricot jam and put back together. Melt the dark and light chocolate coating separately and cover the whole cake with the dark coating. Allow to dry. Use the light coating to pipe decorations onto the cake using a piping bag. Allow to dry.