1cup(170 g) bittersweet or semisweet chocolate wafers
8large eggs, separated, room temperature
½cup(113 g) unsalted butter, melted and slightly cooled
1teaspoonpure vanilla extract
⅛teaspoonsalt
¾cup(150 g) superfine or castor sugar
1cup(125 g) unbleached flour
½cup(113 g) apricot jam
Chocolate Glaze
1cup(170 g) bittersweet or semisweet chocolate wafers, (between 55% and 70% cocoa content)
½cup(120 g) boiling water
1cup(198 g) superfine or castor sugar
Instructions
Cake
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan with cooking spray.
In a makeshift double boiler (or in the microwave on 50% power level), slowly melt the chocolate, stirring frequently. Cool slightly.
In a mixing bowl, beat egg yolks with a whisk. Mix in the melted chocolate, melted butter and vanilla. Whisk until very smooth.
In the bowl of a stand mixer (use a stand mixer for this) fitted with a whisk attachment, beat egg whites until foamy. With the mixer running, slowly add the castor sugar and a pinch of salt. Beat on high speed until the mixture holds a stiff peak (it should look glossy).
Add egg whites to the chocolate mixture. Use a large rubber spatula to fold gently until there are just a few streaks of egg white. Sprinkle flour over the top (careful not to deflate) and gently fold until incorporated.
Transfer batter to prepared cake pan. Bake at 350℉ for 35 to 45 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for 10 minutes, then run a butter knife around the edge of the pan and remove the sides and bottom of the pan. Cool the cake completely.
Assembly
Use a serrated knife to cut the cake in half lengthwise. I find it helpful to use a toothpick to poke holes around the perimeter and use that as guidance so the layers turn out level.
Place the bottom cake layer on a wire rack over a baking sheet (use parchment paper on for easy clean up). Spread apricot jam on top leaving a ½ inch border around the edge so it doesn’t seep out the sides. If there are any large pieces of fruit, use a spoon to carefully remove them. Place the second cake layer on top.
Glaze
Add water and sugar to a medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Remove pan from the heat and add the chopped chocolate. Stir until completely melted. Return pan to medium-high heat and bring to a boil. Remove from the heat again and let it cool for about 5 to 6 minutes, stirring occasionally. Mixture should be smooth, shiny and slightly thick.
Pour warm glaze over the cake. The excess chocolate will drip off the sides onto the baking sheet below. Use an offset spatula to spread glaze into any missed spots. Do not spread too much otherwise the glaze will not have a smooth, shiny finish.
Let the cake sit for 2 to 3 hours or until the glaze is set. Keep at room temperature and serve within 24 hours.
Notes
Castor sugar: If you can't find castor sugar, simply place granulated sugar in a food processor and pulse until superfine, about 15 one-second pulses.Chocolate: Use a good quality chocolate (it's where a lot of the flavor comes from!) Use a super low heat or 50% power level in the microwave to melt it. Here are some more tips for melting chocolate.Store loosely covered at room temperature for up to 5 days.Freeze cake without glaze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn.