First prepare the cream. For this, heat the whipped cream and add the cooking chocolate broken into small pieces.
Stir frequently until the chocolate has melted. Chill in the refrigerator. Cream butter with sugar, melt chocolate and add.
Separate the eggs and stir in the yolks alternately with the nuts. Beat egg whites with a pinch of salt until stiff and fold in with the flour. Grease a cake pan and sprinkle with flour.
Pour the mixture into the pan and bake at 180 °C for about 40-45 minutes and let cool. Cut the cake once horizontally.
Whip the cooled chocolate cream with a mixer and fill the cake.
Spread the cake all around with warm apricot jam and cover with chocolate icing.
Preparation Tip:
The cream for the chocolate cake is best prepared the day before. This saves time.
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