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["Butter two 8"" square cake pans & line with parchment paper. Preheat the oven to 230C or 425F.", "Melt the chocolate on top of a double boiler. Set aside to let cool.", "In a mixer, beat the butter until it is thick & fluffy, about 10 minutes - the butter will become pale yellow.", "When the butter is ready, add the sugar and the egg yolks one by one and little by little. Beat until each is incorporated before adding the next.", "In a separate bowl, beat the egg whites until stiff peaks form.", "Add the chocolate to the butter/yolk/sugar mixture and combine.", "Add 1/3 of the egg whites to the chocolate mixture and fold in until fully incorporated. Then add the rest of the egg whites and fold in.", "Sprinkle the flour on top of the chocolate cake mixture and fold in gently. Pour batter evenly into the two cake pans.", "Place in the center rack of the oven for 10 to 15 minutes, or until the cake is set and pulls away from the sides of the pan. Let the cakes rest for 10 minutes before removing from the cake pans. While the cake is cooling, place the apricot jam in a saucepan on medium low heat for 5 minutes. Pour the jam through a sieve so that it is very smooth.", "To assemble: place 1 cake on a serving platter and top with the warm apricot jam, spreading evenly. Top with the second cake layer and dust with confectioners sugar. Delicately slice the edges off to make an even square. Serve thin slices with real whipped cream."]
