Ingredients
- 150 g Dark chocolate chopped
- 1 tablespoon water
- 155g unsalted butter
- 1/4 cup castor sugar
- 3 eggs seperated
- 1 cup plain flour
- 2 tablespoons castor sugar extra
- 3/4 cup apricot jam
Chocolate Topping
- 125 g dark chocolate chopped
- 125g unsalted butter
Preheat oven 150 C
Grease a 20 cm round cake pan
Melt chocolate in heatproof bowl over hot water, cool to room temperature
Cream Butter and sugar in a bowl with electric mixer untill fluffy
Beat in egg yolks 1 at a time.beat until all combined
Stir in melted chocolate, then sift flour.
Beat egg whites untill soft peaks form, beat in extra sugar gradually.
Fold egg whites into chocolate mixture
Bake for 30 minutes
Let cake cool for 5 mins on a cooling rack.
Split cold cake in half place on a plate
Heat and strain jam. brush jam on half cake. brush jam all over the remaining half cake
Let stand for about 30 mins in room temp.
Chocolate Topping
Melt chocolate and butter in a bowls over hot water, stir untill smooth, cool at room temp untill topping is spreadable
Spread topping all over cake.
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