Preheat oven to 375 degrees F (190 degrees C) and grease and line a 9 inch (23 cm) cake tin. (You can also grease it and sprinkle with flour).

Cream together the butter and icing sugar, then mix in the egg yolks, one at a time, until very creamy.

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Do not allow the bowl to touch the water.

Gradually add the melted chocolate into the creamed mixture, then fold into the flour.

In a separate bowl, beat the egg whites until they form soft peaks then gradually fold in the sugar.

Combine this mixture with the chocolate mixture.

Pour the cake mixture into the prepared tin and bake for about 50 minutes to an hour until springy to the touch. Remove from the pan and cool on a wire rack.

Heat the apricot jam and smooth over the entire torte, including the sides.

For the glaze, melt the chocolate and butter together in a hot water bath until smooth and glossy.

Pour over the cake, making sure it’s completely covered, and allow to cool before serving.