Made specifically on Florek’s request.  I went with Mary Berry’s recipe, poshed it up by using 66% Valrhona chocolate and Bonne Maman apricot conserve and ended up with extremely good and luxurious chocolate treat.

140 g of Valrhona melted and cooled slightly, while 140 g of soft butter got creamed up in the kitchen aid with 115 g of caster sugar. Chocolate in, 5 egg yolks one by one, a touch of vanilla extract. 85 g of ground almonds, 55 g of plain flour. 5 egg whites whipped stiff and slowly added to the rest. Baked for about 40 minutes in 180 degrees. The house smelled like chocolate heaven.

Once baked and cooled, I sliced it in half and generously spread the jam, then brushed it on top and the sides of the cake as well. And finally a fab, silky ganache made of 140 g of Valrhona and 200 ml of double cream.  Better the next day, we both agreed. 🙂