We will prepare all products.

Make the dough. For this purpose 150 g of chocolate crumble with a knife into small pieces and put into a small container(I used a glass for the tea), place the glass in a saucepan with water, put on fire and melt the chocolate; give a little to cool. Soft butter beat with a mixer, gradually powdering 75 grams of sugar mixed with vanilla sugar. Slightly cooled chocolate to pour in portions in the beat mixture, and beat until just blended. Now, continuing to whisk, introduce one at a time 2 eggs and 4 yolks(from 4 eggs, we separated the whites from the yolks in advance)

Flour mixed with cocoa and baking powder, sift and gradually, at medium speed of mixer, introduce the mixture into the butter-egg mixture, knead well.

4 egg whites beat to a foam, gradually adding the remaining sugar(75gr). Beat the whites to a state, when the knife is cut and not drained.

Beaten egg whites gently add to the batter and stir with a spoon or spatula from the bottom up until a homogeneous mass, try to do it quickly so as not settled proteins.

Pour the batter (it is thick) to razumnoy shape, the bottom of which is lined with baking paper and bake in preheated to 180° oven for 45 min. (if the oven is blowing, the heat is not necessary, the oven at 160°)

The finished cake to pull out and allow to cool on a wire rack. A fully cooled cake cut into two layers, it is easy to do with the help of a special device with a wire.

The bottom cake grease apricot jam and put it on the second cake.

Grease the top of the cake, we need approximately one and a half tablespoons of jam RUB through a strainer into a small saucepan and mix with 1 tbsp water

boil and coat them with the cake top and sides. I did this with a brush.

Now we need to fill our cake with chocolate icing: this 150g dark chocolate 1 tbsp vegetable oil without smell to melt in a water bath, to give the mass slightly cool and apply on top of the cake and on the sides, too. I put on the top of the cake with a spoon, and the sides plastered again with a brush.

To give glaze to harden and you can decorate the cake. 30g of chocolate (Gorky or milk) to melt in a water bath, to give a little to cool and place in a bag out of baking paper, put the pattern on the edge of the cake.