Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.

In a bowl, cream the butter and half the sugar until light and fluffy. Add the melted chocolate and mix well.

Add egg yolks one at a time to the chocolate mixture, beating well after each addition.

Beat egg whites in a separate bowl until soft peaks form, then gradually add the remaining sugar and continue beating until stiff.

Gently fold the egg whites into the chocolate mixture, alternating with the flour.

Pour the batter into the prepared pan and bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Slice the cake in half horizontally and spread the bottom layer with apricot jam. Place the top layer back on.

For the glaze, heat the cream just until it begins to boil, then pour over the chopped chocolate. Stir until smooth.

Pour the glaze over the top of the cake, spreading it evenly with a spatula. Let it set before serving.