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Ingredients
- 3 x Large eggs, separated
- 3 Tbsp. Caster sugar
- 1 ounce Dark chocolate, grated
- 2 Tbsp. Plain flour Apricot jam
- 1 ounce Cocoa pwdr Vanilla essence
- 6 ounce Double cream, stiffly whipped for the chocolate icing
- 6 ounce Dark chocolate
- 1 ounce Unsalted butter
Directions
- Cream together the egg yolks and sugar. Whisk the egg whites till very stiff. Add in the grated chocolate and flour to the yolk mix, then mix in the whites. Line and grease a 1 1/2 lb. loaf pan and pour in chocolate mix. Bake in a preheated oven at 350 degrees for 15 to 20 min. Turn out and cold on a rack. When cool, slice in half lengthways through the middle.
- Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread proportionately over one half on top of the jam. Make the icing by melting the chocolate with the butter.
- Allow to cold slightly, then spread over the jam on the other half. Put the two strips together so which the icing and filling are together in the middle, with the iced strip on top, and refrigerateslightly before slicing to serve.
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