Mini Sachertortes

Ingredients for 1 servings:

• 200 g dark chocolate
• 35 g butter
• 1 egg(s)
• 75 g sugar
• 1 pinch of salt
• 75 g flour
• 1 tsp baking powder
• 100 g apricot jam
• 3 tbsp water
• 10 g fat (coconut fat or melted margarine)
• 15 sugar pearls for decoration
• 30 small paper cups

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

makes 15 pieces

Place a paper case into each of the 15-hole mini muffin tins. Melt 50g of the chocolate with the butter in a warm water bath. Whisk the egg. Mix the sugar, salt, flour, and baking powder and add to the egg, stirring briefly. Stir in the melted, slightly cooled chocolate. Pour the mixture into the cases and bake in a preheated oven (top/bottom heat: 175°C) for about 20 minutes. Allow to cool slightly, then remove from the tin. Allow to cool completely and then remove the paper cases. Heat the jam and 3 tablespoons of water in the microwave and stir to combine. Brush the jam all over the cakes. Chill for 5-10 minutes. Melt 150g of chocolate with the fat in a hot water bath. Dip the mini muffins into the chocolate using serving tongs, let it drain, and place on baking paper. Decorate with the pearls and let them dry. Place in the remaining 15 paper cases.