Ingredients

• 130 g dark chocolate

• 135 g butter

• 150 g powder sugar

• 6 eggs separated (room temperature)

• 1 tablespoon of vanilla extract

• 110 g crystal sugar

• 125 g flour

apricot glaze:

• 300 g of apricot marmelade

• 2 spoons of rum (Stroh or other rum)

Chocolate icing:

• 1 and 1/2 cup of sugar

• 3/4 cup of water

• 170 g high - quality dark chocolate

Procedure

1. Preheat oven to 185 degrees C. Lightly butter a 21 cm springform pan; place a circle of parchment paper inside, and butter that as well.

2. Melt the chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

3. Beat the butter together with powder sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with crystal sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.

4. Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.

5. In a small saucepan mix the marmelade and the rum. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Then spread the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining glaze, then spread the rest over the top and sides; refrigerate until  it's ready for the icing

6. In another saucepan mix the sugar and water and after a while, put there also the chocolate. Stir frequently until melted, then remove from the heat and let cool slightly.

7. Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.