Ingredients
For the cake:
- 140g plain chocolate
- 85g almond flakes, toasted
- 55g plain flour
- 140g butter, softened
- 115g caster sugar
- ½ tsp vanilla extract
- 5 free-range eggs, separated
For the topping:
- 6 tbsp apricot jam
- 140g plain chocolate
- 200ml double cream
- 2 tbsp golden syrup
- Additional almond flakes, to decorate