Summary

Ingredients

• 350 g chocolate couverture, dark
• 4 medium egg (s)
• 100 g butter, soft
• 100 g suar
• 1 pinch (s) salt
• 75 g flour
• 0.5 teaspoon ½ baking powder
• 2 teaspoons cocoa powder
• 40 g almond (s), round
• 2 tablespoon apricot jam

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Instructions

1. Roughly chop 100 g couverture and melt in a bowl in the microwave over medium heat.
2. Separate eggs. Beat the egg whites with a hand mixer until stiff, sprinkling in 50 g of sugar. Mix soft butter, 50 g sugar, salt with the whisk of the hand mixer until creamy for 2-3 minutes and stir in the egg yolks one by one. Stir the liquid couverture into the butter mixture. Fold in the egg whites in portions. Mix the flour, baking powder, cocoa and the almonds and fold in.
3. Pour the dough into the baking dish lined with baking paper and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for approx. 15 - 20 minutes. Take the mold out of the oven and let it cool on a wire rack for at least 1 hour.
4. Overturn on a cake rack and remove the baking paper.
5. Divide the cake platter into 3 equal parts. Spread half of the jam on the first plate, put the second plate on top, spread the rest of the jam and put the third plate on top. Straighten the plates a little with a sharp knife and cut into 5 x 5 cm cubes.
6. Roughly chop the rest of the couverture and melt it in the microwave. Dip the pieces of cake individually upside down in the couverture, drain with a fork and place on baking paper. Put some couverture in a small freezer, cut off a small corner and decorate the pieces of cake with chocolate strips. Put Sacher wafers in the cold for about 30 minutes.