Ingredients

Method

Preheat the oven to 170°C. Grease and line the base of a 23cm springform tin.

Beat the butter, icing sugar and vanilla seeds until light and fluffy. Add the egg yolks, one at a time, then add the cooled chocolate.

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the caster sugar, continuing to beat until the meringue is stiff and glossy.

Alternate folding the meringue and flour into the chocolate mixture. Pour into the prepared tin and smooth the surface.

Bake for about 55 minutes. Allow to cool in the tin.

Warm the apricot jam and spread it over the top and sides of the cake.

For the icing, combine the chocolate, sugar, and water in a saucepan over low heat until smooth. Let it cool slightly, then pour it over the cake.