To get the cake's distinctively rich and opulent flavor, use 70% dark chocolate.
For a smooth batter with a uniform texture, make sure the eggs and butter are at room temperature.
To create a light, airy cake framework, whisk egg whites until they are stiff but not dry.
To facilitate spreading and improve its absorption into the cake layers, slightly warm the apricot jam.
For a smooth, glossy finish, let the chocolate glaze cool slightly before pouring.