For the pastry : 150gr. of flour, 150gr of dark chocolate, 150gr of butter, 150gr of sugar, 5 eggs
For the stuffing : apricot jam
For the icing : 100gr of dark chocolate and 70gr of sugar.
Break into small pieces the dark chocolate then let it melt bain-marie in a saucepan.
Meanwhile,cream the butter (take it out the fridge at least half an hour earlier) adding half of the sugar and the melted chocolate,while continously stirring add the yolks one by one.
Beat the eggs white until stiff and add the remaining sugar,then mix half of this preparation with the previous-made butter mixture using a whisk,then using a wooden spoon add the rest of the whites,alternating them with the flour.
After the mixture has been done,grease a baking pan with butter and flour,pour the mixture inside and cook it for about an hour at 180°. When cooked,take it out of the oven,let it chill then cut it in horizontal halves and stuff it with the apricot jam.
In a saucepan boil two spoons of jam with one of water then winnow it and spread on the top of the cake.
Then,for the icing you need to melt the sugar and one glass of water,keep stirring and let it boil for 5 minutes on slow flame.
After that,let it chill then add the crumbled dark chocolate and keep stirring until you obtain a smooth syrup.
Put it back on the flame on moderate heat and let it cook stirring continously until it's thicken.
Pour it on the cake and spread it on all the surface.
It is traditionally served with whipped cream without any sugar in it.