Ingredients:

Torte -
4.5 oz. dark chocolate
3.5 oz. butter
4 oz. powdered sugar
5 egg yolks
4 egg whites
2 oz. all-purpose flour
4.5 oz. almond flour

Glaze Filling -
3 oz. dark chocolate
3 oz. butter
1 jar apricot jam

Melt the chocolate in a small bowl over a double boiler, making sure that the bottom of the bowl is not touching the water. The water should not boil. Mix the butter with 1/3 of the powdered sugar in a kitchen mixer, and add the yolks one by one. After the yolks are incorporated, add the warmed dark chocolate. Incorporate. Whip the egg whites and the remaining powdered sugar until stiff. Fold in the almond flour and all-purpose flour. Pour the batter into a butter-brushed, 9-inch cake ring. Bake at 325 degrees F (or 275 degrees F in a convection oven) for 40 - 50 minutes.

When the cake is cool, cut off a thin top crust and slice the cake through the middle into two even disks. Bring the apricot jam to a boil and spread the hot jam onto the cake layers. Reassemble the cake and start the glaze.

Melt the chocolate in a double boiler to 98 degrees F and mix it with the butter. Stir well until the butter and chocolate are incorporated. Place the cake on a small rack and pour the glaze over the entire cake so that all the sides are covered. Take a metal spatula and smooth the top of the cake from one end to the other. Shake the rack so that any extra glaze runs down the cake. Refrigerate until serving.