Preheat oven to 170C. Oil and dust with flour a 26 cm springform.

Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using.

Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed.

Pour the batter into the springform and even out.

Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight.

Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve.

While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping.

Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat.

Melt the chocolate in a water bath and gradually stir in the sugar water.

Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake.

Let cool. Serve with whipped cream if you like.