Phil Vickery's Glazed Chocolate Cake

Although this recipe isn't easy to swallow, it does contain a lot of calories and one slice will make up a large quota of your daily intake. It’s quite a long recipe but well worth the effort and time I promise.
Serves 6-8
Preparation time: about 1 hour.
Cooking time: 20 minutes.
Vegetarian if Vegetarian products are used.
Contains Eggs, Dairy, Nuts, Gluten.

5 Medium egg yolks
50g Castor sugar
2 tbsp Amaretto
100g Soft plain flour
100g Ground almonds
100g Extra bitter chocolate, chilled well and then roughly grated
25g Good quality cocoa powder
2 tbsp castor sugar
5 Egg whites
1 Disc of cooked shortbread or sweet pastry, the same size as the sponge tin

For the filling
3 tbsp raspberry jelly or seedless raspberry jam
125g Extra bitter chocolate
125g Double cream
1 1/2 tbsp liquid glucose
225mls Lightly whipped double cream

For the chocolate glaze
225g Extra bitter chocolate
2 tsp Good quality cocoa powder
250 mls Double cream

Pre heat the oven to 220 Degrees C. gas 7-8.
Grease a 10' x 2' spring form cake tin and line with grease proof paper and re grease.
Place the egg yolks, castor sugar and Ameretto in a mixing bowl and whisk until very thick and creamy.
Sift the ground almonds, cocoa powder and plain flour together. Then add to the grated chocolate. When thick and creamy leave to one side. Then whisk the egg whites until break point, this is when they are foamy but not grainy.
At this point add the castor sugar and whisk until thick but not too thick or it will be difficult to fold into the egg yolks easily. When ready fold the flour mixture into the egg yolks, then, fold in the meringue carefully.
Pour into the prepared baking tin and bake until the cake is fully risen and firm to the touch, about 20-25 minutes.Cool in the tin then turn out.
Next make the filling by melting the chocolate over a pan of gently simmering water, take care not to let the chocolate get too hot or the chocolate will turn lumpy. Boil the cream and liquid glucose together.
Remove the chocolate from the pan of water, add the cream to the chocolate and whisk well, leave to cool in a cool part of the kitchen, until the mixture thickens and will hold it’s own weight.
Slice the sponge in half with a long, sharp knife, spread the raspberry jam or jelly over the shortbread or pastry disc. Sit the bottom slice sponge on the disc and press slightly. Then carefully spread the chocolate filling on the bottom layer of the sponge, then top with the whipped double cream. Top with the sponge and press down slightly with a wire rack so the top is even, tidy up the edge and fill in any gaps then. You will end up with a chocolate and cream sandwich, then chill well.
To make the glaze is very easy, melt the chocolate as before, add the cocoa powder to the cream and bring to the boil, pour over the chocolate and whisk well, leave to cool until the cream is cool to the touch but not cold.
Remove the sponge from the fridge and carefully place on a wire rack with a piece of grease proof paper underneath, pour over the glaze and using apalettee knife spread nice and evenly, sides as well. Leave to cool in a cool place until the glaze is set and shiny. Try not too put the cake in a fridge at this point or the glaze will loose its shine and may attract condensation. Serve in very large wedges !