(makes approx. 30)
Start by lining a baking tray with baking paper, adding a baking frame and preheating the oven to 170 °C. Grease the baking frame with a little Baking Spray Oil.
Melt the chopped dark chocolate in a bain-marie. Separate the eggs and whisk the yolks with the icing sugar in a kitchen machine to produce a creamy mixture. Add the apricot jam, vanilla, orange zest and rum. In a clean bowl, whisk the eggs whites with the normal sugar to produce a creamy foam. Now make up the batter. To do so, stir the melted chocolate into the yolk mixture. Fold in the flour, cornstarch and egg foam in turns using a dough scraper. Pour the batter into the baking frame and then bake for 20 minutes.
In the meanwhile, bring the honey, cream and baking oil to a boil and then stir in the dark chocolate.
Remove the chocolate base from the baking frame and drizzle with orange liqueur before cutting into squares and covering with the glaze.
Our tip: Depending on the size of your baking frame and how big you would like the squares to be, you can also stack the chocolate base with a layer of apricot jam in the middle. Then cut the cake into squares and dip them into the chocolate, covering them on all sides.