Sacher Petits Fours

Ingredients for 1 servings:

• 350 g dark chocolate coating
• 4 m.-sized eggs
• 100 g butter, soft
• 100 g sugar
• 1 pinch of salt
• 75 g flour
• ½ tsp baking powder
• 2 tsp cocoa powder
• 40 g ground almonds
• 2 tbsp apricot jam

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

12 – 14 pieces, for a mold of 35 cm x 20 cm, well prepared

Roughly chop 100g of chocolate coating and melt in a bowl in the microwave over medium heat. Separate the eggs. Beat the egg whites with a hand mixer until stiff peaks form, gradually adding 50g of sugar. Beat the softened butter, 50g sugar, and salt with the whisk of a hand mixer for 2-3 minutes until creamy, then stir in the egg yolks one at a time. Stir the melted chocolate coating into the butter mixture. Fold in the egg whites in portions. Mix the flour, baking powder, cocoa powder, and almonds and fold in. Pour the batter into a baking dish lined with baking paper and smooth it down. Bake in a preheated oven (electric oven: 175°C/fan: 150°C/gas mark 2) for approx. 15-20 minutes. Remove the dish from the oven and let it cool on a wire rack for at least 1 hour. Turn out onto a wire rack and remove the baking paper. Divide the cake plate into 3 equal parts. Spread half of the jam on the first slice, place the second slice on top, spread with the remaining jam, and place the third slice on top. Slightly level the slices with a sharp knife and cut into 5 x 5 cm cubes. Roughly chop the remaining chocolate and melt in the microwave. Dip each cake slice, one at a time, into the chocolate, top side down, using a fork to drain the excess chocolate, and place it on a sheet of baking paper. Pour some chocolate into a small freezer door, cut off a small corner, and decorate the cake slices with chocolate strips. Chill the Sacher slices for about 30 minutes.