Rich Chocolate Torte

Melt the chocolate over a double boiler and mix with the butter until creamy. Gradually add the powered sugar and, one by one, the egg yolks. Beat the egg whites with the sugar to form semi-stiff peaks, fold in the flour (to which the salt has been added), and turn into the chocolate/butter mixture.

Preheat the oven to 180°C/gas mark 4/350°F. Butter and flour a spring-form pan with a 24cm/10in diameter, slide in the mixture and bake for 45-60 minutes. Let the torte cool completely in the pan before attempting to remove it.

Warm the apricot jam and brush it over the torte with a pastry brush. Let it cool for a few hours.

To make the icing, bring the chocolate, sugar, and 1/2cup/1/4pt/140ml water to the boil, stirring constantly. Then reduce the heat and continue cooking for another 5 minutes, until the icing begins to thicken. Spread the icing quickly and evenly over the whole torte, and serve, once it has cooled, with unsweetened whipped cream.