Mini Sachertorte - cooking recipe

Ingredients

1/2 cup butter
3/4 cup granulated sugar
4 None eggs, separated
7 oz dark chocolate, coarsely chopped, 3.5 oz melted
1/2 cup all-purpose flour
1 tbsp cocoa powder
1/4 cup ladyfinger cookies, ground
3/4 cup apricot jam
1/4 cup heavy cream

Preparation

Preheat oven to 325\u00b0F. Line an 8 inch springform pan with parchment paper. Cream 1/2 cup butter and 1/4 cup sugar. Add egg yolks, 1 at a time. Add melted chocolate and stir well. Sift then fold in flour, cocoa powder and cookie crumbles. Whip egg whites with a pinch of salt, gradually adding 1/4 cup sugar, then fold in and transfer batter to prepared pan and smooth. Bake for about 30 mins. Remove from oven and let cool.
To build cake, bring jam to a boil then strain. Cut cooled cake in 1/2 horizontally then spread 1/2 jam on bottom cake layer. Place top cake layer on top and spread with remaining jam. Set aside for 2 hours.
Bring cream to a boil, remove from heat and add remaining butter and chocolate, stirring occasionally, until melted. Bring 2 tbsp water and remaining sugar to a boil then simmer until sugar dissolves. Remove from heat and add chocolate cream, stirring. Spread over top and edges of cake then chill for 30 mins.