180 g dark chocolate
1/4 cup butter
170 g sugar
8 egg yolks
1 cup flour
10 egg whites
2 tbsp apricot jam
1 cup sugar
1/3 cup water
200 g dark chocolate
Melt the chocolate over a double boiler.
Beat butter until creamy. Add the sugar and chocolate, and gently stir in.
Add egg yolks one at a time and beat. In a separate bowl, beat the egg whites till they are stiff and screaming for mercy.
Fold the flour into the chocolate mix and then the egg whites.
Grease your cake tin and pour mixture in. Bake at 275F for about 1 hour. Remove from oven and allow to cool.
Slice cake in half horizontally. Heat apricot jam slightly and spread over the top of the bottom half. Place top half back on.
Cover with chocolate glaze. To make the glaze, melt chocolate over a double boiler. Heat sugar and water in pan till it creates a thin thread. Slowly stir the sugar mixture into the chocolate until the icing coats the spoon.