Sponge cake batter for about 12 pieces:
150 g dark chocolate
160 g soft butter or margarine
160 g sugar
1 sachet vanilla sugar
100 g breadcrumbs
3 tbsp apricot jam
60 g sugar
90 ml water
200 g dark chocolate
1 level tsp cacao
A little practice will be required
1. Roughly chop the chocolate for the batter and melt it in a water bath. Let cool somewhat.
2. Beat the egg whites until very stiff. Blend the butter or margarine in a mixing bowl using a mixer (beaters) until smooth. Add the sugar and vanilla sugar, stirring constantly until well combined. Add the egg yolks bit by bit, mixing on the highest setting. Add the melted chocolate and breadcrumbs while mixing on medium speed. Carefully fold the beaten egg whites. Spread the batter evenly across all of the moulds in the muffin pan and smooth the tops.
3. Slide the mould into a preheated oven (top/bottom heat: 180°C, fan-assisted: 160°C). The pastry will be baked perfectly after approx. 35 minutes.
4. Let the cakes cool for 10 minutes, release them from their moulds, then flip them onto a cake rack and let them cool. Cut horizontally through each cake.
5. For the filling, beat the apricot jam until smooth, then spread it onto the inside of the top half of each cake, place the cakes back together and leave on a cake rack.
6. For the glaze, cook the sugar and water in a pot as long as it takes for the sugar to dissolve. Remove the pot from the heat and leave to cool for about 5 minutes. Roughly chop the chocolate and stir it into the sugar mixture. Keep stirring until the chocolate has completely melted. The glaze should flow smoothly off the spoon and be very shiny.
7. Cover the little cakes in the glaze using a tablespoon. Let the glaze set. Sprinkle with cacao as desired before serving.