Ingredients
- 200g dark chocolate (around 70% cocoa)
- 100g unsalted butter, room temperature
- 150g granulated sugar
- 4 large eggs
- 120g all-purpose flour
- 200g apricot jam
- 150ml heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- Melt the dark chocolate in a double boiler, then set aside to cool.
- Cream the butter and sugar in a mixing bowl until fluffy, then add eggs one at a time.
- Stir in the melted chocolate, then gently fold in the sifted flour.
- Pour batter into the prepared pan and bake for 35-40 minutes. Cool completely.
- Spread apricot jam over the cooled cake.
- Heat the heavy cream until boiling, then pour over chopped chocolate and stir until smooth.
- Pour ganache over the cake and let set before slicing.
Notes
For a dairy-free version, substitute coconut oil for butter. Use raspberry or strawberry preserves if you prefer a different flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian