Finely chop the chocolate and pour, little by little, the cream over it; the cream needs to be at least 92 °C.
Gently mix with the spatula, while trying to incorporate the least amount of air possible.
Stir until the chocolate becomes compact and slightly shiny.
Continue to insert the cream several times and work until you get a stable blend, the mass becomes denser, shiny, and stable.
Separate the yolks from the whites.
Work the butter and sugar together.
Add the egg yolks, working the mixture until it is creamy.
Add the melted chocolate previously melted in a bain-marie.
Mix all the mixture well.
Beat the egg whites until fully whipped and add it little by little to the mixture, working from the bottom upwards, to prevent the mass from being disassembled.
The next step is the addition of the flour, obtaining a homogeneous and velvety mixture with a beautiful brown color.
Pour the mixture into a greased and floured baking pan and bake, in a preheated oven, at 180°C ( 356°F) for about an hour.
Let the cake cool, cut the cake in half, and cover it with apricot jam.
Cover it with the other half of the cake and sprinkle it with apricot jam.
Let it rest for about 1 hour at room temperature and then glaze with the chocolate ganache.
Refrigerate for at least 10 minutes to set the glaze.