Preheat your oven at 360°F
Separate yolks from whites, beat whites with caster sugar until you have a stiff meringue, set aside.
Beat butter with icing sugar, add yolks one at time until you have a smooth cream.
Melt the chocolate bain marie, set aside to cool off a little.
When the chocolate is cool enough mix it with the yolk batter.Once done fold in the meringue and, at last, the sifted flour. Butter a 10 inches round tin and pour the dough, bake for 45-50 minutes or until done.
Let the cake cool off before removing it from the mold, when done let it cool completely on a rack.
When the cake is completely cool you can cut it in three layers using a cake wire or a sharp knife.
Spread each layer with apricot jam, stack them to rebuild the cake, when done brush jam on top and sides too.