170 deg C oven / 340 deg F
Line 10 inch pan with parchment paper and butter.

Soften butter, add powdered sugar, mix and whip until creamy.
Separate 6 eggs.
Add 1 egg yolk at a time whipping, stir in essence.
Melt 130g dark chocolate in a microwave and allow to cool. Mix into dough.
whip egg whites, adding sugar very gradually until stiff.
Add half egg whites to dough, stir, sift in the flour, stir, add rest of egg whites. Mix until homogeneous.
Pour into pan and smooth the surface.

Bake for 12 minutes with oven door cracked open then 30-40 mins with door closed. Rotate onto cooling rack and allow to cool.
Trim edges cut top and cut in half.

Blend apricot jam with a little water, heat and boil to make syrup. Apply jam syrup to bottom cake, assemble top half and coat top and sides.

Add sugar and water in saucepan to make a syrup - let boil for 5 mins. Pour this syrup over 300g dark chocolate and emulsify. Glaze the cake top and sides and let cool. Imprint cut lines and decorate with pre purchased decoration pieces glued with some of the glaze.

Serve with unsweetened whipped cream.