Instructions

1. 1.

   Begin by creaming the softened butter with the powdered sugar and the pulp of a vanilla bean until the mixture is light and airy.

   140 g Butter (softened), 0.5 pc Vanilla bean (pulp only), 110 g Powdered sugar

2. 2.

   Gradually incorporate the egg yolks into the creamed butter, whisking steadily until you achieve a thick, frothy consistency.

   6 pc Egg yolks

3. 3.

   Melt the dark chocolate over a gentle water bath and stir it smoothly into the egg yolk mixture.

   130 g Dark chocolate 70% (melted, for the cake batter)

4. 4.

   In a separate clean bowl, beat the egg whites while slowly adding the granulated sugar until the peaks are stiff and glossy.

   6 pc Egg whites, 110 g Granulated sugar

5. 5.

   Gently fold the stiff egg whites into the chocolate base, then sift the flour over the top and fold it in carefully to maintain the volume.

   140 g Flour

6. 6.

   Pour the batter into a greased and lined springform pan and bake at 170°C for approximately one hour. Leave the oven door slightly ajar during the initial minutes to allow steam to escape.

7. 7.

   Once cooled, slice the cake horizontally. Warm the apricot jam and spread a layer between the halves and over the entire outside of the cake before letting it set.

   200 g Apricot jam

8. 8.

   For the glaze, boil the sugar and water for 5 minutes. Remove from heat, stir in the melted chocolate, and pour over the cake in one swift movement for a mirror-like finish.

   200 g Granulated sugar, 150 g Dark chocolate 70% (for the glaze), 1.3 dl Water

9. 9.

   Whip the cream until fluffy in a bowl and place a dollop next to each piece of cake.

   2.5 dl Heavy Cream