Mini Sachertorte

Ingredients for 1 servings:

• 75 g dark chocolate
• 3 eggs
• 75 g butter, soft
• 75 g sugar
• 80 g ground almonds
• 3 tsp flour
• 1 tsp, leveled baking powder
• 3 tbsp apricot jam
• 100 g semi-sweet chocolate coating
• 25 g white chocolate coating
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

for a baking pan with a diameter of 18 cm

Melt the chocolate in a warm water bath. Separate the eggs and beat the egg whites until stiff. Cream the butter, then stir in the sugar and egg yolks. Fold in the melted chocolate. Pour the egg whites onto the chocolate cream and fold in the almonds, flour, and baking powder. Pour the batter into a greased springform pan and bake at 160°C for about 30 minutes. After baking, let it cool and then remove from the pan. Warm the apricot jam and strain it through a sieve. Spread it over the surface and sides of the cake. Melt the dark chocolate coating in a water bath and cover the cake with it. Allow it to dry slightly. In the meantime, melt the white chocolate coating, transfer it to a small freezer bag, cut off a small corner, and decorate the cake with it. For a baking pan with a diameter of 18 cm.