• Melt the chocolate in a bain marie and let it cool down.
• Meanwhile: Juice 2 oranges (keep the 3rd one for decoration) and keep the juice for later.
• In a large bowl whisk the eggs with caster sugar and oil (use a mixer) until pale and fluffy. Pour in the cooled melted chocolate, a bit of orange juice and mix.
• Sift in plain flour mixed with baking powder and cocoa powder. Using a spatula or a wooden spoon, mix until the ingredients are combined. Add orange flavoring (optional), chia seeds and the rest of the orange juice. Mix.
• Bake at 180 ⁰C for 35 minutes or until an inserted skewer comes out clean.
• Prepare the chocolate ganache by bringing the double cream to the boil. Place the chocolate (broken into small pieces) in a heat-proof bowl and pour over the hot cream. Let it sit for about 2 minutes. Then mix vigorously until smooth. Let it sit for about an hour to get a nice thicker texture.
• Once the cake is completely cooled, cut of the uneven or cracked top (keep the cut offs for future baking projects – store in the freezer). Now cut the cake in half. Transfer the bottom part onto a serving plate or a cake stand. Cover with a very thin layer of apricot jam. Now spread a thin layer of ganache (about 0.5 cm thin) over the jam. Cover with the other half of your cake and ganache the whole cake. Place it in a fridge to set (overnight is best).
• Just before serving, decorate the cake with fresh orange slices.
• Best served 10-15 minutes after taking out from your fridge.

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