2 tbsp apricot jam, warmed
100²µ/3Β½΄Η³ϊ caster sugar
30g/1oz cocoa powder, sifted
icing sugar, to dust
100²µ/3Β½΄Η³ϊ light muscovado sugar
175g/6oz self-raising flour
120²µ/4Β½΄Η³ϊ dark chocolate, broken into pieces
200g/7oz dark chocolate, broken into pieces
100²µ/3Β½΄Η³ϊ dark chocolate, broken into pieces
200g/7oz Belgian white chocolate, broken into pieces
200g/7oz double cream
3 large free-range eggs
200g/7oz baking spread, straight from the fridge, plus extra for greasing
2 tbsp milk