Dessert

Preheat the oven to 325°F.
Separate the eggs, reserving the whites in a bowl.
Whisk the egg whites until fairly stiff and foamy.
Add three quarters of the caster sugar to the whites and whip until fully stiff and foamy.
Cream the remaining sugar with the butter and vanilla until pale and creamy.
Gently mix in the egg yolks, then the melted dark chocolate (for cake).
Fold the egg white foam into the batter.
Sift the flour over the batter and gently fold to combine.
Line the cake tin with greaseproof paper and fill it with the batter.
Bake at 340°F for about 70 minutes.
Allow the cake to cool in the tin upside down until it reaches room temperature (~30 minutes).
Microwave the apricot jam until it melts.
Cut the cake horizontally in half and place the halves with cut faces uppermost.
Pour the molten apricot jam onto both halves and allow it to soak in.
Reassemble the cake with cut surfaces together and allow the surface to cool.
Microwave the golden syrup and glaze chocolate together until the syrup just starts to bubble; stir until smooth and cool to about 77°F.
Spread the glaze over the cake and leave it to set.
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.