Grease and line a 9" cake pan with parchment paper. (You can line the bottom and sides, or just the base of the pan if you prefer.) Preheat the oven to 325 degrees F.

Place the eggs in a bowl, and run warm water over top. Allow the eggs to sit until you're ready to use them. (Or allow the eggs to come to room temperature ahead of time.)

In the microwave (in short bursts) or in the top bowl of a double boiler, melt the chocolate and cream together until smooth. Remove from the heat and set aside.

Sift the flour into a small bowl and set aside.

In a large mixing bowl (or the bowl of an electric mixer), beat the butter and icing sugar together until smooth.

Beat in the egg yolks and melted chocolate, and then beat in the vanilla and salt.

In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually beat in the sugar and beat until medium/stiff peaks form.

Fold 1/2 of the egg whites into the chocolate mixture, and then add about 1/2 of the sifted flour. Fold in until just combined, and then add the remaining flour and then repeat folding until just (or nearly) combined again. Gently fold in the remaining egg whites until just combined.

Scrape the batter into your prepared pan, and bake the cake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan completely, and then turn it out onto a wire rack. Remove the parchment lining.

Combine the jam and water in a small, heavy bottomed saucepan. Bring to a boil, stirring occasionally, and cook until the mixture thickens enough to seem reluctant for the last drops of jam to drip off of a spoon (2-3 minutes). Immediately press the mixture through a fine mesh sieve, and set it aside.

Cut the cake in half horizontally with a long serrated knife. Spread about 1/3 of the apricot glaze onto the first layer of cake. Top with the remaining layer.

Spread the remaining 2/3 of the apricot glaze evenly over the outside of the cake, and allow it to set. (You can allow it to set in the fridge if you like.)

Combine the chocolate, water, and sugar in a medium heavy bottomed saucepan. Bring the mixture to a boil, stirring occasionally, and allow the mixture to come to a full, rolling boil. Insert a candy thermometer until the mixture, and continue cooking until the mixture reaches 235 degrees F (about 5-7 minutes).

Remove from the heat and stir until the bubbles calm down. Continue stirring for about 1 minute, to allow the mixture to cool and thicken slightly.

Place the apricot glazed cake onto a cooling rack over a cookie sheet with sides. Pour the chocolate glaze slowly over top until the whole cake is covered with chocolate (do not scrape any glaze out the pan at any point; just let it pour freely).

Once the cake has cooled and the chocolate glaze has set, lift the cake off of the cooling rack onto a serving plate. Slice, and serve with freshly whipped real cream (if desired).