Melt the chocolate in a water bath.

Beat butter, vanilla and icing sugar together into a white mass. Add the egg yolks and then the chocolate.

Beat egg whites with sugar until firm, white mass. Turn it gently with chocolate mixture and stir the flour in.

Pour mixture into a greased springform pan (22-24 cm).

Bake at 170 ° for one hour. Take the cake out of the mold and let it cool.

Split the cake into two equal thick bottoms. Butter the bottom one with jam and put them together. Allow the cake to dry for approximately two hours.

For the glaze bring chocolate and sugar to a boil with water while stirring. Let it cook on low heat for about five minutes, stirring constantly until glaze is thickened. Spread it evenly over the cake and place the cake in the refrigerator until the glaze has set.