Break up the dark chocolate and melt it in a bain-marie. Cream the ugly kept at room temperature, with half the sugar. Combine the melted chocolate with the egg yolks (one at a time) while continuing to mix. Whip the egg whites with the remaining sugar until stiff (very firm consistency) and add a part to the butter mixture using the whisk.
Gently incorporate the rest of the meringue with a ladle alternating it with the flour. Line a springform pan with greaseproof paper, pour the mixture and bake it in the oven at 180 degrees for 50/60 minutes.
Allow the cake to cool and after having cut it in half (horizontally) fill it with jam (apricot). Bring two tablespoons of jam to a boil with a tablespoon of water, pass through a sieve and spread it on the surface of the cake.
The glaze is obtained by dissolving the sugar in the water until it boils in a saucepan for at least 5 minutes (stir continuously).
Allow the syrup to cool, add the chocolate and mix to melt it and thus obtain a smooth mixture. Then put the mixture back on the low heat and cook it, stirring constantly until a small amount of the mixture thickens, forming a soft ball (if poured into cold water).
Remove the icing from the heat and stir for another 3 minutes (to cool it), then pour it quickly and spread it evenly on the cake.
Useful Tips: The cake should be kept cool but not in the refrigerator. Tradition has it that each slice is accompanied by fresh cream (like cream spray).
Ingredients for 10 people:
- 150g of dark chocolate
- 150g butter
- 150g of sugar
- 150g of butter flour
- Apricot jam
Ingredients for the glaze:
- 100g of dark chocolate
- 75g of sugar
- 150ml of water
Preparation time: 2 hours