250g (9 oz) plain chocolate (high cocoa 64%min)
175g (6oz) unsalted butter, room temperature
125g (4oz) caster sugar
200g (7oz) ground almonds
4 large eggs, separated
5tbsp apricot jam 'Bonne Maman'
Heat the oven to 180C (350F Gas 4).
Line base of a 22cm (8 1/2-inch) springform tin with baking paper and brush with melted butter.
Break 175g (6oz) of the chocolate into small pieces and place in a bowl, over a pan of gently simmering water. Stir until melted. DO NOT let water get into the chocolate or let it heat up too much.Remove from the heat.
Cream 125g (4oz) of the butter with the sugar until soft and creamy. Stir in the ground almonds, egg yolks, and melted chocolate. Beat together.
Whisk the egg whites until stiff and fold into the cake mixture. CAREFULLY with a serving spoon for maximum incorporation of air into the mixture.
Pour into the prepared tin and bake for 35-50 mins. depending on your oven. DON'T be lazy just check with a skewer it is normal if the middle is a bit gooey.
DON'T RUSH wait a few minutes before turning out carefully onto a wire rack to cool.
Coat the top of the care with apricot jam you may need to warm the jam a little to make it easy to spread then leave to cool again before adding the chocolate topping.
Melt all remaining butter and chocolate as before but leave to cool a little before pouring/spreading over the top of the cake.
Don't worry if it runs down the sides of the cake its OK also if you feel like there isn't enough chocolate left for the topping just add a little more :-)