350 g. of dark chocolate
170 g. of butter
250 g. of sugar
150 g. of flour
250 g. of apricot jam.
In a bowl, mix the butter with 70 g. sugar until frothy.
Melt 150 g. chocolate and add to the butter, a tablespoon at a time.
Whip the egg yolks with the remaining sugar and add to the butter worked.
In a separate bowl, whip the egg whites until very firm, then add the flour to the mixture and a few tablespoons of egg whites to keep the dough soft, then add the rest.
Pour the mixture into a cake pan, buttered and doubly lined with parchment paper, then bake in a preheated oven and cook for about 45 minutes at 180 ° C, making sure to check the cooking with a skewer before removing the cake from the oven.
When it is ready let it cool, then with a knife remove the crust surface, trying to achieve a surface as flat and smooth as possible.
Cut the cake into two discs and fill with half the apricot jam heated and diluted with a tablespoon of water.
Recompose the cake and sprinkle with the remaining jam.
Melt the remaining chocolate with 20 g. of butter and let it cool. Cover the entire cake stuffed with chocolate frosting spalmandola gently with a spatula.Preparation time: 1 hours, 30 minutes, 0 seconds