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Preheat the oven to 340°F (170°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Place 6 oz chopped dark chocolate (70% cocoa) in a heatproof bowl set over simmering water or microwave in 30-second bursts, stirring until smooth. Let cool slightly.
In a large bowl, beat 2/3 cup unsalted butter and 1 cup powdered sugar until pale and fluffy.
Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate.
In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, and a pinch of salt. Gently fold this into the chocolate mixture until just combined.
In another clean bowl, beat the 6 large egg whites to stiff peaks. Gently fold them into the batter in three additions using a spatula.
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely on a wire rack, then remove it from the pan.
Once cooled, slice the cake horizontally into two layers. Trim the tops if needed to level them.
Warm 1 cup apricot jam in a small saucepan over low heat or in the microwave until it’s thin enough to spread. Strain through a fine-mesh sieve if it contains fruit pieces.
Spread a layer of jam over the bottom cake layer. Place the second layer on top, then brush the top and sides of the cake with a thin layer of jam. Refrigerate for 15–20 minutes.
To make the glaze, bring 3/4 cup granulated sugar and 1/2 cup water to a boil in a small saucepan. Cook for 5 minutes, or until slightly thickened.
Remove from heat, add 7 oz chopped dark chocolate and 1/4 cup (4 tablespoons) cubed unsalted butter, stirring until smooth.
Let the glaze cool until just warm, then pour it evenly over the chilled cake on a wire rack, allowing it to drip down the sides.
Let the glaze set at room temperature or in the refrigerator for 1–2 hours before serving. Serve with whipped cream, if desired.