Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.

Melt the dark chocolate in a heatproof bowl placed over simmering water. Once melted, remove from heat and let cool slightly.

In a large mixing bowl, beat the softened butter with ½ cup of granulated sugar until light and fluffy. Gradually add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.

In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.

Gently fold the egg whites into the chocolate batter in 2–3 parts. Sift in the flour and gently fold until well combined.

Pour the batter into the prepared springform pan, smoothing the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, cut the cake in half horizontally. Spread half the apricot jam in the middle, place the top layer back on, and spread the remaining jam over the top and sides.

For the glaze, heat the cream in a saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth and glossy.

Place the cake on a wire rack over a tray. Pour the chocolate glaze over the cake, allowing it to cover the top and sides evenly. Allow the glaze to set at room temperature or chill until firm.