Warm the chocolate. Stir the butter with the baking sugar and vanilla pulp (vanilla sugar) until thick and creamy, gradually add the yolks, properly stirred the amount is almost white) then add the preheated chocolate and mix well.
Beat the egg whites with the granulated sugar to a semi-solid egg white and fold in carefully. As a final step, fold in the sifted flour.
Pour the mixture into a buttered cake pan and bake in a heated oven at 170 °C for 1 hour, leaving the oven door open for the first 15 minutes. (Put a cooking spoon in the door).
Turn out the finished cake and cool.
Heat the apricot jam to about 70 degrees. Cut the cake in half, spread the jam on the bottom half, reassemble the cake and spread jam well all over the outside, then dry for at least 2 hours. For the glaze, make the sugar with the water for about 5 min and then overcool.
Soften the chocolate in a water bath and stir well with the still warm sugar solution to make a thick smooth glaze, if it is too thick, thin with a tiny bit of water. Pour the glaze over the cake while it is still lukewarm and spread it smoothly all around.
Leave the cake to cool until the glaze has dried, then cut into 12 cake corners (with a warm kitchen knife that has been warmed in hot water or with a cutting wire) and cut to taste.
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