Preheat oven to 375°F. Grease and flour an 8” or 9” cake pan; line bottom of pan with parchment paper. Set pan aside.

Using a double-boiler or a heatproof bowl placed over a saucepan of gently simmering water (don’t allow bottom of bowl to touch the water), melt the chocolate until smooth.

Meanwhile, using an electric mixer, cream together butter and powdered sugar until smooth. Add egg yolks one at a time, mixing on low speed after each addition until well combined. Gradually add melted chocolate into the butter mixture, stirring after each addition. Finally, fold the flour into this mixture until well combined.

Using a separate bowl, beat the egg whites until they reach soft peaks. Gradually fold the granulated sugar (by hand) into the beaten egg whites. Gradually fold egg white mixture into the chocolate mixture in 3 additions, stirring gently after each addition.

Pour batter into prepared baking pan. Bake for 50-60 minutes, or until a toothpick inserted into center of torte comes out mostly clean. Let torte cool in pan for 10 minutes and then remove torte to a cooling rack until completely cool.

Using a serrated knife, trim the top of the torte to make it level. Slice the torte horizontally into two equal layers.

Heat the apricot jam with 2 Tbsp of water; stir until smooth.

Place one layer on a large plate and brush top liberally with the apricot jam. Place second layer on top and brush top and sides of torte with the remaining jam.

Using a double-boiler or heatproof bowl over saucepan of gently simmering water, add chocolate and butter. Stir occasionally until chocolate has fully melted and mixture is smooth.

Heat cream until boiling and then stir into melted chocolate.

Place torte on a wire rack over a parchment-lined sheet pan. Pour chocolate glaze on top. Use an offset spatula to smooth the glaze on top and push excess glaze to sides of torte. (Collect any glaze that drips onto parchment paper and re-pour on top of torte.)

Let glaze cool and then transfer torte to a serving platter. Let torte set up at room temperature for several hours before serving. (Tip: Slice torte using a large knife dipped into very hot water.)

Serve with a dollop of unsweetened whipped cream.