Ingredients:
-
Cake batter
- 130g dark chocolate min 55% cocoa. Mix 55% and 70% if you can.
- 140g all purpose flour
- 100g confectioners’ sugar
- 100g granulated sugar
- 150g butter
- 6 eggs
- 1tsp vanilla (optional)
-
Filling
- 350g apricot marmalade
-
Icing
- 225g dark chocolate min 55% cocoa. Mix 55% and 70% if you can.
- 300g granulated sugar
- 185ml water
Instructions:
- Take one rack out from the over and set aside, preheat oven to 170C, grease the bottom and sides of the 9″ springform, line the base and sides with parchment paper, slightly grease again the springform.
- Melt 130g chocolate and remove from the heat to let cool slightly.
- Mix confectioners’ sugar and butter until consistent, around 5-7 mins
- Separate the yolks from whites.
- Mix the yolks with butter/sugar mix one by one.
- Gradually add the melted chocolate while mixing.
- In another mixing bowl beat the whites first then add granulated sugar slowly.
- Add 1/3rd of the whites/sugar mix on top of butter/chocolate mix + 1/3rd flour. Mix with spatula, repeat 3 times. Do not overwork.
- Transfer this to the springform and flatten the top.
- Bake for 10 mins with slightly open door (use spatula) and then close the door and bake for another 35-40 mins max. Use toothpick to check the batter.
- Turn off the oven, remove the cake from the oven, let it cool on the open over pulled rack for 20 mins. Flip over on the rack you put aside, open the springform, remove parchment paper and let it cool completely.
- Cut the cake in half horizontally (use serrated knife). Warm the marmalade in microwave and stir until smooth. Brush the top of both cake halves with the marmalade and place one on top of the other. Brush the sides with the marmalade as well. Put in a freezer while you make the chocolate glaze.
- To make the glaze, mix the granulated sugar into a saucepan with 185 ml water and boil over medium/high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Gradually add the chocolate to the syrup, and stir until it forms a thick liquid. Let it cool for 10-15 mins.
- Cover the cake and sides with the chocolate glaze.
- Store in fridge for 12hrs. Eat after.
