Ingredients:

For the sponge cake:

6 eggs
150g sugar
120 g flour
25 g cocoa powder

For the cream:

1 egg yolk
2 tbsp water
140 g condensed milk
10 g cocoa powder
170g butter

For frosting:

50g butter
60g dark chocolate
+ 3-4 tbsp apricot jam to grease the cake

For the sponge cake, separate the egg whites from the yolks. First, whip the yolks with half the sugar until a fluffy, light mass. Whip the whites into a stiff foam, gradually adding sugar and continue beating until stiff peaks.

Carefully mix egg yolks with whites, add flour sifted with cocoa powder. Slowly, but surely mix in the flour mixture with a spatula from bottom to top.

Take a spring form (I have a 24 cm diameter, you can take smaller, to make the cake higher), grease it with butter, put the dough and put it in a heated to 200 degrees oven for 20-30 minutes.

Let the ready sponge cake cool in the form for a while, then lay it on a rack and leave to rise for a few hours.

Prepare the cream. We mix yolk with water, so that it does not curdle, add condensed milk and put on a small fire. We boil it constantly stirring till it becomes a syrup. Let it cool to room temperature. In the meantime, beat melted butter with a mixer, add cooled cream and whisk. Sift in the cocoa and mix well again.

Cut the cake into 2 layers, spread the cream, smooth and cover the other half. On top of the cake spread homogeneous apricot jam (I used home jam rubbed through a sieve). Let the cake cool for 7-10 minutes.

In this time we make the chocolate glaze. Break the chocolate into pieces, add butter and melt in the microwave or in a water bath. Mix well and pour on top of the cake.

Before using, leave the finished cake in a cool place for a few hours (you can overnight).

Bon appetit!

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