Ingredients for the dough:
Preheat the over to 365 F (185 C). Cover the cake mould with baking paper. Cream the butter and confectioner's sugar together until light and fluffy. After that, mix in the egg yolks one at a time. When they have mixed with the butter cream, pour in the melted chocolate. Mix well and set aside.
Take another bowl and start whipping the egg whites. When they get foamy add the sugar and continue whipping until stiff.
When it's ready, pour the eggwhite on top of the chocolate mass. Mix them slowly and carefully. After that slowly mix in the flour in small amounts. Mix them completely.
The dough is ready. Pour it into the prepared cake mould. Bake for 60 minutes.
Ingredients for filling:
When the cake is out of the oven and cooled down, boil the jam in a smaller pan. Cut the cake in half. Spread half of the hot jam on the top of the lower half. Put back the top of the cake and cover the whole thing with the rest of the hot jam. Put the cake in the fridge for an hour.
Ingredients for the Chocolate Glaze
Put the water, confectioner's sugar and the vinegar in a small pan. Slowly boil the mixture while stirring continously. When it is boiled, take it off the stove. Add the dark chocolate. Stir until completely mixed. Add the unsalted butter and mix completely. Wait for it to cool down a bit and then you can cover your cake.
Return the cake to the fridge for another hour.
This glaze stays in a liquid state for a very long time on room temperature, but hardens in the fridge. So you can prepare the glaze while you wait for the cake to bake and set aside until you are ready to use it. Should it harden before its time of use, just melt it again on the stove. This is my favourite chocolate glaze :P