Step by step

1. Add the icing sugar and 225 g butter to a bowl and mix together starting at low speed, increasing to high speed until the mixture looks pale and fluffy.

2. Add 9 egg yolks, one at a time. Mix until all the yolks are incorporated. Add in the melted chocolate and flour and mix until combined.

3. Mix together the egg whites and caster sugar on high speed until stiff peaks form. Fold the egg whites into the chocolate batter.

4. Pour the cake batter into a lined spring form tin and bake for 40 minutes on 170°C. Let cool off on a cooling rack. Once the cake is cooled, cut in half and spread the apricot jam on both halves. Place back on top of each other.

5. Add the chocolate and 100 g butter to a microwave safe bowl and melt. Stir in the corn syrup.

6. Pour the chocolate glaze over the cake and spread until all sides are completely covered. Top with the chopped nuts and let set at room temperature.