INGREDIENTS

• 120g Sugar
• 120g Flour
• 120g Dark chocolate
• 120g Oil
• 120g Apricot jam
• 6 Eggs
• 15ml Lemon juice

For the Glaze:

• 60g Butter
• 80g Chocolate

COOKING PROCEDURES

1. Beat the yolks with half the sugar until thick foam.

2. Mix butter and chocolate and melt together.

3. Pour the chocolate into the yolks, mix gently with a spoon. Add flour and mix gently again.

4. Whisk egg whites until thick, add remaining sugar and whisk until shiny and firm.

5. Add some beaten whites to the dough to soften it. Add the rest of the whites.

6. Pour the batter into a mold and bake for 40 minutes at 180°C / 356°F.

7. Cut the cooled sponge cake in half.

8. Heat the jam, rub through a sieve and spread half the jam on one cake. Cover with the second cake.

9. Heat the remaining jam with lemon juice and bring to a boil.

10. Glaze the cake on all sides with a brush or knife.

11. Melt butter with chocolate and pour icing on the chilled cake.

12. Cool completely in the fridge for several hours before serving.