Directions

1. Melt the chocolate au bain-marie, set aside to cool a bit.

2. Meat the butter, with salt, icing sugar and vanilla extract until fluffy
3. Separate the egg whites and yolks. Beat the whites until stiff and fluffy and mix the yolks with butter mixture.
4. Fold the flour into the butter mixture followed by the egg whites, trying to keep as much fluff as possible
5. Grease a baking tray (diameter: 23cm) with butter and layer baking paper on the bottom. Add the batter to the baking tray and bake at 170 degrees Celsius or 340 degrees Fahrenheit for about 50-60 minutes or until cooked through.
6. When done, let cool down a bit (about 15 minutes) before flipping it over and letting it cool down completely.
7. In the meantime clean the apricots, deseed and slice into little cubes.
8. Mix the apricots with the sugar, lemon juice, lemon zest, orange juice and orange zest. Set aside to juice for about 10 minutes.
9. Add the apricot mixture to a big pan and bring to a boil, stirring occasionally. Keep an eye on it so it won’t burn on the bottom.
10. When scum forms remove and boil for a little longer, so that the apricots are a little thickened and softened.
11. Push the hot jam through a fine sieve and set aside, but keep it warm.
12. Slice the cooldown cake horizontally and spread a good layer of the jam on top followed by the other half and a layer of jam on top and on the sides. Set aside so the jam can harden a bit.
13. Make the ganache by chopping the chocolate.
14. Bring the heavy cream to boil and pour over the chocolate, stir, add to butter and stir again.
15. Pour the ganache immediately over the cake and set in the fridge to cool down.
16. Decorate the cake with some fresh apricot slices and enjoy!