Heat the oven to 160°C.
Use the blade unit in the food processor bowl to cream the butter with the icing sugar.
Melt the chocolate and mix it in.
Add the egg yolks to the mixture one by one and mix until creamy.
Use the balloon beater in the food processor bowl to whisk the egg whites and granulated
sugar until stiff and foamy. Stir the egg white foam gently into the mixture.
Put the cake mixture into a greased spring-release baking tin (24cm). Bake for one hour at
Note: Leave the over door slightly ajar during the first 15 minutes.
Let the cake cool down in the baking tin for a while. Then turn it out onto a wire rack to let
it cool further.
Cut the cake horizontally in half. Spread one half with part of the apricot jam and put the top
half onto the bottom half again.
Heat the rest of the apricot jam until syrupy and spread it over top of the cake.
Prepare the icing. Boil the water, add the sugar and chocolate and cook over low heat. Stir
continuously until the icing has a smooth and spreadable consistency. Spread the icing on top
of the cake and let it cool down.
Serve the cake with some whipped cream.