Vienna Chocolate Cake

Grease the bowl and place baking paper on the bottom. Melt the butter in the microwave for 30 seconds at 800 Watt. Beat the butter with the sugar until frothy.

Add the eggs and milk and beat well.

Sprinkle baking flour, baking powder and cocoa powder through and whisk briefly until smooth.

Spoon this into the mold and bake for 8 minutes in the microwave at 800 Watt. Leave for 5 minutes outside the microwave to cook. Turn around, remove the baking paper and leave to cool on a cake rack.

Cut the cake base horizontally into 3 layers. Brush the bottom layer thickly with hazelnut paste.

Lay the next layer on top and cover the top with half of the apricot jam. Cover with the next layer. Turn away cold.

Heat the rest of the jam without cooking. Spread this over the cake.

Melt half of the chocolate in the microwave for 2 minutes at 450 Watt. Spoon the rest of the chocolate through. Pour the chocolate over the cake and allow to dry.

Decorate with chocolates, stuck with a little hazelnut paste, or put shaved chocolate curls on it.