1/2 cup plus 3 tablespoons unsalted butter
3/4 cup sugar
5 oz fine bittersweet chocolate, melted
8 egg yolks
10 egg whites
1 cup flour
2 oz apricot jam
1 cup sugar
6 oz fine bittersweet chocolate, melted
Cream butter until fluffy, add melted chocolate and sugar to butter.
Add the egg yolks one at the time, mixing well after each one.
Whisk the egg whites until stiff, fold in the flour and blend this
carefully with the first mixture.
Butter a cake tin, flour it lightly, fill it with the batter and
bake it slowly in a medium oven for 1 1/2 hours.
When baked, take the cake out of the pan, put it on a wire rack
and then immediately turn it onto another wire rack. It is essential
that the cake cools in the same position in which it was baked.
When cool, cut top flat, so that it can stand on that side. The
other side, the bottom, will be the top and must be very smooth,
so that it can be iced.
Warm the apricot jam slightly, spread over the top of the cake and
cover with the chocolate icing.
For the icing: Bring the sugar to the boil with slightly less than
1/2 cup of water, cook until it forms a thin thread at the end of
an inserted wooden spoon, add the melted chocolate, mix well, there
may be no lumps. Keep stirring until mixture is thick enough to
pour over the cake.
Let the icing set and serve with whipped cream in a bowl, separately
from the cake.