How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 180°C (356°F). Grease and line a 9-inch round cake tin with parchment paper.
Melt 150g of dark chocolate and 150g of butter together
Melt 150g of dark chocolate and 150g of butter together in a bain-marie or microwave. Let it cool slightly.
Whisk the 6 egg yolks
In a large bowl, whisk the 6 egg yolks with half of the sugar and the vanilla extract until pale and creamy. Gradually stir in the melted chocolate mixture.
Whisk the 6 egg whites
In a separate clean bowl, whisk the 6 egg whites with a pinch of salt and the remaining sugar until stiff peaks form. Gently fold one-third of the egg whites into the chocolate mixture, then carefully fold in the rest.
Sift the 150g of flour
Sift the 150g of flour over the mixture and fold it in gently using a spatula until just combined. Pour the batter into the prepared tin.
Bake for 45-50 minutes
Bake for 45-50 minutes. The cake is done when a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
50 minSlice the cooled cake horizontally
Slice the cooled cake horizontally into two layers. Heat the apricot jam and spread half of it over the bottom layer. Place the second layer on top. Coat the top and sides of the entire cake with the remaining jam.
To make the glaze
To make the glaze, heat the heavy cream until it just begins to simmer. Pour it over the 200g of chopped dark chocolate and let sit for 2 minutes, then stir until smooth. Pour the glaze over the cake, smoothing the top and sides with a palette knife.
A little kitchen wisdom
For the most authentic taste, use high-quality dark chocolate with at least 60% cocoa solids. Ensure the apricot jam is smooth; if it has chunks, strain it through a sieve before using.
