For the dough, grease a springform pan and dust with flour. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Cut 250 g chocolate into pieces and melt over a warm water bath while stirring.
Separate eggs. Beat the egg white in 2 portions with 1 pinch of salt each. Whip 150 g butter and sugar with the whisk of the mixer until thick and creamy. Stir in the egg yolks one after the other. Stir in liquid chocolate.
Then briefly stir in the flour. Carefully fold in the beaten egg white with a dough scraper in portions.
Fill the dough into the tin, smooth it down and bake in a hot oven for about 40 minutes. At the end of the baking time, make the chopstick test. For this, prick the cake with a wooden stick. Have moist crumbs of dough on it? Done! Still a little liquid? Continue baking for about 5 minutes.
Remove and let it cool down.
For the glaze, roughly divide the chocolate into pieces. Bring cream to the boil in a pot. Melt butter first, then chocolate in it at medium heat while stirring. Remove from the stove. Remove the cake from the edge with a knife.
Remove mould edge. Spread the chocolate icing on the cake with a dough scraper. Leave to dry for about 30 minutes.
For the apricot glaze, finely dice the apricots. Bring to the boil with jam, lemon juice and 8 tbsp. water in a small pot and simmer for 8-10 minutes. Spread the apricot icing on the cake. Leave to set for about 1 hour.