Mini Sachertorte

• 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

1. Preheat oven to 325u0b0F. 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.
2. 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.
3. 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.

butter, sugar, eggs, chocolate, allpurpose, cocoa, ladyfinger cookies, apricot jam, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/19020 (may not work)