Cut the chocolate into pieces. Melt with 400 g butter in a pot at low heat. Mix 600 g flour, cocoa, sugar, vanilla sugar and 1 pinch of salt in a bowl. Add the chocolate mixture.
First knead into crumbles with the dough hooks of the mixer, then briefly with your hands.
Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Press a good half of the crumbles onto it to form a base. Drain the apricots and cut into slices. Mix condensed milk with coconut flakes.
Spread the apricots on the dough. Add the coconut mass in blobs. Sprinkle with the rest of the crumbles. Bake on the lower shelf in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 40 minutes.
Let it cool down. Whipped cream goes with it.