Chocolate torte with apricot jam recipe

Melt the chocolate with the butter
Melt the butter and chocolate in a bowl over simering water.

Make the cake mixture
In a bowl add the sugar and butter and using an electric mixer, beat until the butter melts and the mixture turns to a pale yellow color. Add the egg yolks, one at a time, while mixing.

Pour the melted chocolate in and stir using a spatula. Sift the flour and stir again, until you get a smooth mixture.

In another bowl beat the egg whites until the form soft peaks. Add half of the extra sugar (1 Tbsp) and continue beating until the sugar is dissolved (firm peaks should form). Add the remaining 1 Tbsp of sugar and beat again.

Fold the egg whites mixture into the chocolate mixture, in 3 to 4 batches. Make sure not to break the air from the egg whites - fold gently while turning the bowl, do not stir.

Pour the cake mixture in a 22cm springform pan lightly oiled and lined with baking paper. Bake in the oven for 30 minutes.

Leave the cake for 5 minutes to cool down a bit. remove from the pan and turn it onto a wire rack to cool completely.

Make the chocolate sauce
Add the chocolate and butter in a bowl over simmering water and melt. Stir until smooth and glossy. Set aside until the sauce comes to room temperature.

Prepare the apricot jam
Put the apricot jam in a saucepan over medium to low heat for 5-10 minutes until the jam is soft. Add a bit of water if necessary and stir.

Finish the cake
Split the cake in half. Place first half on a serving dish and spread the top with half of the apricot jam. Place the second half on top and spread with the remaining jam. Leave the cake for 30 minutes to one hour for the jam to set. Finally, spread the top and sides of the cake with the chocolate sauce.