Mohrenkopf

Instructions

1. Preheat the oven to 180 °C and line a tray with baking paper, drawing 5 cm circles on the back.
2. Whisk the eggs with the sugar for 5 to 7 minutes until pale, thick and forming a ribbon.
3. Sift the flour, cornflour and baking powder, then fold them gently into the batter with a spatula.
4. Pipe the batter onto the circles to form small domes, then bake 12 to 15 minutes until golden and springy.
5. Let cool completely, then remove the biscuits and cut a small cap from the top of each to make a hollow.
6. Melt both chocolates in a bain-marie and dip the top of each biscuit to coat it, then let it set.
7. Whip the cream with the icing sugar until it holds its shape, then fold it into the vanilla pudding to make a light cream.
8. Fill the hollow with apricot jam, add the vanilla cream, then close with the cap and cover the top with melted chocolate.